Tsuyu - Mentsuyu - Mendare - Japanese Noodle Sauce

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 200 ml soy sauce
• 400 ml water
• 150 ml mirin
• 1 tablespoon sugar
• 25 g bonito flakes (katsuobushi)
• kombu seaweed (about 2 inches or 1.5cm by 6 inches or 15cm thereabouts)

Recipe

• 1 in a medium sized pot heat water, soy sauce, and sugar until it boils. turn down the heat to medium low and remove any scum from the surface.
• 2 add bonito flakes and kombu seaweed and again heat until boiling. as soon as it boils turn off the heat.
• 3 add mirin and refrigerate overnight for the taste to meld together.
• 4 using cheesecloth or other fine strainer, strain several times to remove all debris from tsuyu/broth. you can use bonito flakes and kombu seaweed as in description above.
• 5 keep in glass bottle or plastic bottle, capped, and refrigerate. keeps at least 1 year.