Recipe Homemade tsuyu sauce

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!

Prep Time

15 minutes

Cooking Time

10 minutes

Servings

2

Category

Ingredients

• 2 cups dashi broth
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 tablespoons sugar
• 1 small piece of dried kombu (about 5 cm)
• 1 small piece of dried bonito (about 5 cm), optional for vegetarian version
• Optional: 1 to 2 tablespoons sake

Directions

1. In a medium saucepan, combine the dashi broth, soy sauce, mirin and sugar. Mix well to dissolve the sugar.
2. Add the dried kombu to the pan. If you're using dried bonito, add it too at this stage.
3. 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.
4. 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.
5. 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.
6. If you wish, add sake to the cooled tsuyu sauce and mix well.
7. 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.