Homemade tsuyu sauce recipe
The good news is that making tsuyu sauce at home is easy. Therefore it’s a great way to save money, especially if you make it in larger batches. I’ve included a recipe for 2 cups of this delicious dashi flavored tsuyu sauce to keep things simple. You’ll need some katsuobushi (bonito flakes), and I recommend Yamahide Hana Katsuo Bonito Flakes because you can buy it in 1 lb bags, and it’s more budget-friendly that way.
Servings 2 cups
- 1 cup dried bonito flakes katsuobushi
- 1 piece dried kelp kombu
- ½ cup cooking sake
- 1 cup soy sauce
- 1 cup mirin
Grab a saucepan and pour in the sake, mirin, soy sauce. Then add in the dried bonito flakes and the piece of kelp.
Bring everything to a boil.
Turn down the heat to low and simmer for about 5 minutes.
Turn off the heat and let your sauce cool down.
Remove the piece of kelp and strain the mixture using a sieve.
The end result is a concentrated tsuyu, and you have to dilute it before using it.
To store this mentsuyu, transfer it to a glass jar and store it in the fridge for up to 30 days.
Just a heads up, tsuyu is high in calories, sodium, and sugar because of the soy sauce, mirin, and sake.