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Homemade Tsuyu Sauce (Multipurpose Dashi-Based Sauce)
5 from 2 votes

Homemade Tsuyu Sauce (Multipurpose Dashi-Based Sauce)

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
5 mins
Additional Time
12 hrs
Total Time
12 hrs 25 mins
Servings: 200 ml
Cuisine: Japanese

Ingredients

  • 100 ml mirin
  • 100 ml soy sauce
  • 1 tsp sugar
Dashi Ingredients (Choose Based on Preference/Diet)
  • 3 g bonito flakes (katsuobushi)
  • 5 g dried kelp plant-based, kombu
  • 3 g dried shiitake mushroom (plant-based)
  • 3 g dried sardines niboshi

Instructions

    Cup of Yum
  1. Pour 100 ml mirin into the saucepan and boil for 30 seconds over a medium/medium-high heat.
  2. Add 100 ml soy sauce and 1 tsp sugar and boil for another 30 seconds.
  3. Transfer to a heatproof container and allow to cool to room temperature.
  4. Once cooled, pour into a jar or sealable container and add your choice of dashi ingredients. (Classic: 3 g bonito flakes and 5 g dried kelp (kombu). Plant-based: 3 g dried shiitake mushroom and 5 g dried kelp (kombu). Rich: 3 g bonito flakes, 5 g dried kelp (kombu) and 3 g dried sardines (niboshi))Seal the container and soak in the refrigerator overnight (at least 12 hours).
  5. After 12 hours, remove the dashi ingredients. (If you used bonito flakes, I recommend using a fine mesh sieve to strain and squeeze them to prevent wasting any sauce.) Transfer to a sterilized container for storage and keep it in the fridge.
  6. Enjoy using your homemade tsuyu sauce for dipping, noodle soups and broths!

Notes

  • This sauce can be kept in the refrigerator for up to 2 weeks.
  • See the post above on how to use tsuyu and how much water to mix for different dishes/uses.