Tsuyu - Mentsuyu - Mendare - Japanese Noodle Sauce
photo by Rinshinomori
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
4 1/2 C
ingredients
- 200 ml soy sauce
- 400 ml water
- 150 ml mirin
- 1 tablespoon sugar
- 25 g bonito flakes (katsuobushi)
- kombu seaweed (about 2 inches or 1.5cm by 6 inches or 15cm thereabouts)
directions
- In a medium sized pot heat water, soy sauce, and sugar until it boils. Turn down the heat to medium low and remove any scum from the surface.
- Add bonito flakes and kombu seaweed and again heat until boiling. As soon as it boils turn off the heat.
- Add mirin and refrigerate overnight for the taste to meld together.
- Using cheesecloth or other fine strainer, strain several times to remove all debris from tsuyu/broth. You can use bonito flakes and kombu seaweed as in description above.
- Keep in glass bottle or plastic bottle, capped, and refrigerate. Keeps at least 1 year.
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RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.