Tsuyu - Mentsuyu - Mendare - Japanese Noodle Sauce

1. 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. 2

   Add bonito flakes and kombu seaweed and again heat until boiling. As soon as it boils turn off the heat.

3. 3

   Add mirin and refrigerate overnight for the taste to meld together.

4. 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. 5

   Keep in glass bottle or plastic bottle, capped, and refrigerate. Keeps at least 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.