Tsuyu - Mentsuyu - Mendare - Japanese Noodle Sauce

Recipe by Rinshinomori
READY IN: 10mins
YIELD: 4 1/2 C
UNITS: US

INGREDIENTS

Nutrition
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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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