Recipe Homemade tsuyu sauce

Name: Recette Sauce tsuyu maison
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 tasses de bouillon de dashi; 1/2 tasse de sauce de soja; 1/2 tasse de mirin; 2 cuillères à soupe de sucre; 1 petit morceau de kombu séché (environ 5 cm); 1 petit morceau de bonite séchée (environ 5 cm), facultatif pour une version végétarienne; Optionnel : 1 à 2 cuillères à soupe de saké

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Portion

Preparation time

15 minutes

Cooking time

10 minutes

Here's an easy recipe for delicious homemade tsuyu sauce, a versatile Japanese sauce often used for soba noodles, tempura or as a seasoning for other dishes!

Ingredients

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Instructions

In a medium saucepan, combine the dashi broth, soy sauce, mirin and sugar. Mix well to dissolve the sugar.
Add the dried kombu to the pan. If you're using dried bonito, add it too at this stage.
Bring the mixture to the boil over medium heat, then reduce the heat and simmer gently for about 10 minutes to allow the flavors to blend. Stir occasionally to prevent the bottom from sticking.
After 10 minutes, remove the pan from the heat. If you've added dried bonito, let it infuse for about 2-3 minutes, then remove it with a fine sieve or cheesecloth.
Let the tsuyu sauce cool to room temperature. Once cooled, taste and adjust the seasonings according to your preference. If you prefer a sweeter sauce, add a little more sugar. If you prefer a saltier sauce, add a little more soy sauce.
If you wish, add sake to the cooled tsuyu sauce and mix well.
Once the tsuyu sauce has reached the desired flavor, transfer it to an airtight container or clean glass bottle and store in the refrigerator. It will keep for about 1-2 weeks.

Recipe notes

What is tsuyu sauce?

Tsuyu sauce is an essential Japanese seasoning, known for its rich, balanced taste, combining umami, sweetness and depth. It is traditionally composed of dashi (Japanese broth), soy sauce and mirin, sometimes with the addition of dried bonito or sake for added complexity.

What makes it special? It can be used as is or diluted to suit your dishes!

How to use tsuyu sauce

Tsuyu sauce is a versatile ingredient in Japanese cuisine:

In a noodle broth

Dilute it with hot water to obtain a tasty broth, perfect for accompanying soba (buckwheat noodles) or udon.
Serve hot in winter or cold in summer for a refreshing zaru soba.

In tempura sauce

Used slightly diluted, it becomes a perfect sauce for dipping tempura fritters, providing a subtle contrast between crunch and deep umami.

For seasoning

For donburi (rice bowls): Pour a little tsuyu over rice with a soft-boiled egg and grilled chicken for a homemade oyakodon.
In sautéed or simmered vegetables: A touch of tsuyu is enough to enrich eggplant or mushrooms.
In tamagoyaki (Japanese omelettes): A drizzle of tsuyu adds flavor and sweetness to this iconic rolled omelet.

The origin and importance of tsuyu sauce

Historically, tsuyu sauce is linked to the soba-yas (soba noodle restaurants) that popularized this preparation in Japan. Thanks to its umami base, it has become a key component of Japanese cuisine, often homemade or bought ready-made in bottles.

You can find all the ingredients for this recipe on irasshai.co!

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