Gastronomixs

Tsuyu sauce

To prepare tsuyu, soy sauce is cooked with plenty of dashi to allow the typical smoky taste of the bonito to come to the fore. In Japan, the sauce is mainly used as a dip for tempura dishes. However, the sauce also makes the perfect flavour enhancer for soups, sauces, and stews. It produces a rich umami flavour without adding an immediate Asian tone to the dish.

Makes 1250ml

Tsuyu sauce

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Ingredients

250

ml

Japanese soy sauce

1

litre

dashi

250

ml

mirin

Preparation method

  • Add all the ingredients together in a pan and bring to the boil.
  • Boil the mixture for five minutes.
  • Allow the sauce to cool and store in the refrigerator for a maximum of two to four days.

Serving suggestions

  • As a flavour enhancer in sauces, stews, dressings, and soups.
  • Diluted with stock, it provides a good basis for a tasty noodle soup.
  • As a sauce to accompany tempura.

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