Tsuyu can be used for a dipping sauce for cold soba (zaru-soba) or somen noodles, and as an ingredient in many other Japanese dishes. For using as a basic dipping sauce for zaru soba or somen, dilute 1 part tsuyu to 3 parts water.
- 1 cup shoyu (Japanese soy sauce)
- 3/4 cup mirin
- 1/3 cup water
- katsuo-bushi (3g-10g, depending on your budget)
- about 3cm of konbu (if you have it. Rinse salt off first)
- Place mirin, water, katsuo-bushi and konbu in a saucepan and bring to boil. Gently simmer for 5 min or so to evaporate the alcohol.
- Add shoyu and simmer 1 more minute.
- Allow to cool completely. This time allows the katsuobushi flavour to steep into the tsuyu.
- Pour through a sieve into a bottle and refrigerate. Keeps for months.
- The water is to make the concentration similar to shop-bought tsuyu, however you don't really need to add it, if you want to save fridge space. Just remember when using that it will be more concentrated.
- Shop-bought tsuyu also contains sugar, so if you prefer sweeter tsuyu, you can add 1 Tbsp sugar to step 1.