tsuyu

How to make 200ml of versatile Japanese Tsuyu Sauce from scratch. Great for adding umami flavour to noodles, broths and sauces.

Tsuyu Sauce from Scratch

soy sauce

mirin

shiitake mushrooms

tsp sugar

Pour the mirin into the saucepan and heat on medium/high.

Bring it to the boil and continue to heat for 30 seconds.

Add the soy sauce and sugar and boil for a further 30 seconds.

Once cooled, pour into a jar or sealable container and add the mushrooms.

Keep in the refrigerator over night before using.

The next day, take out the mushroom and store once again in the refrigerator for up to one month.

Refreshing and cold soba noodles to cool you down during hot girl summer. 

Cold Soba

leek

onion

tsp ginger

sugar

sake

kombu

water

bonito flakes

g daikon radish

tsp wasabi

scallion, thinly sliced

soba

Char the leek and onion until it’s blackened and blistered. Use a blow torch or put under broiler settings on your oven. This process helps give the broth a smoky and deep flavor.

Add the leek and onion to a pot. Add ginger, soy sauce, sugar, sake, kombu, and water. Reserve the kombu for later!

Turn the heat on high and until the mixture starts to bubble. Lower the heat to a simmer and reduce the broth for 20 minutes or until the onions and leeks have turned translucent and let out their flavors.

Turn the heat off and add the bonito flakes. Let it steep in the residual heat for 10 minutes.

Strain the broth. Cool the mixture down and set it aside in a fridge.

Grate the daikon radish. If you don’t have a grater, use a food processor or a blender. Add a little water to help it blend easier.

Strain the daikon by squeezing out the liquid with your hands. Form into small balls.

Cook the soba noodles according to package directions. PRO TIP: The noodles will boil over if left unattended! Have a jug of cold water ready next to the pot so that when it starts foaming and rising you can add a dash of cold water to bring the water down.

Drain the noodles and wash the noodles under cold water. This process prevents the noodles from cooking further and allows them to retain a springy and chewy texture.

Pour ½ cup of broth for each person. Add equal parts ice to the broth.

Add the grated radish and wasabi to your liking to the broth. Start by putting ½ tbsp of grated radish in the broth first and see!

Dip your soba noodles into the concentrated broth. Slurp and enjoy :)

Assembly

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Tsuyu Sauce from Scratch

Cold Soba

Top 2 tsuyu recipes from across the web

The most viewed tsuyu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tsuyu Sauce from Scratch

Cold Soba

The most viewed tsuyu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine