Homemade Dashi Soy Sauce (Tsuyu)
Super Easy Homemade Tsuyu Recipe with Bonito Flakes & Ginger
This homemade Tsuyu is incredibly versatile and perfect for a variety of Japanese soups, braised dishes, and more. Making it at home means you can enjoy it with peace of mind. It brings a wonderful depth of flavor to your cooking.
Ingredients- 1 piece dried kelp (kombu, approx. 10x10cm)
- 5 Tbsp sugar
- 5 Tbsp mirin (sweet rice wine)
- 20 Tbsp dark soy sauce
- 4 slices dried ginger (or 10g fresh ginger, thinly sliced)
- Approx. 3 handfuls of bonito flakes (katsuobushi)
Cooking Instructions
Step 1
First, add 5 tablespoons of sugar to a saucepan. Sugar forms the basic sweetness of the Tsuyu and harmonizes the flavors of the other ingredients.
Step 2
Next, pour 5 tablespoons of mirin (sweet rice wine) over the sugar. Mirin adds umami and helps to remove any unwanted odors.
Step 3
Carefully add 20 tablespoons of dark soy sauce to the saucepan. Dark soy sauce serves as the fundamental base for Tsuyu, so using a good quality soy sauce will enhance the final flavor.
Step 4
Add 1 piece of dried kelp (kombu), after wiping it clean, into the soy sauce mixture in the pot. Kelp acts as a natural umami enhancer, enriching the overall taste.
Step 5
Now, place the pot over medium heat and begin to bring the soy sauce mixture to a simmer. As soon as you see the edges starting to bubble, reduce the heat to the lowest setting, cover the pot, and let the kelp steep for 10 minutes. This process allows the deep flavor of the kelp to infuse into the soy sauce.
Step 6
After 10 minutes, carefully remove the piece of kelp from the pot. The kelp has now served its purpose.
Step 7
With the kelp removed, add 4 slices of dried ginger to the pot and simmer vigorously for about 5 minutes. The pungent and aromatic flavor of the ginger will add another layer of complexity and richness to your Tsuyu.
Step 8
Next, prepare approximately 3 handfuls of bonito flakes (katsuobushi). Bonito flakes are the key ingredient for achieving that distinct, deeply savory flavor characteristic of Tsuyu. Be generous with them!
Step 9
After simmering the ginger, turn off the heat completely. Add all 3 handfuls of the prepared bonito flakes to the warm soy sauce mixture. Cover the pot and let the bonito flakes steep gently for about 3 minutes. Be careful not to steep them for too long, as this can impart a bitter taste.
Step 10
Strain the steeped Tsuyu through a fine-mesh sieve or cheesecloth to obtain a clear liquid, separating it from the bonito flakes and ginger solids. This will give you a clean-tasting Tsuyu.
Step 11
Your delicious, aromatic homemade Tsuyu is now complete! Store it in a clean, airtight container in the refrigerator. Enjoy using it in clear noodle broths, marinades, stir-fries, and a multitude of other dishes!
