Tsuyu

Tsuyu

By
From
JapanEasy
Makes
small batch makes about 300 ml big batch makes about 540 ml
Photographer
Laura Edwards

This classic dip tastes very Japanese indeed. And how could it not? Its main components are dashi and soy sauce, two of the most distinctively Japanese flavours there are. This is essential for tempura and noodles, but it’s also a good thing to have on hand as a go-to umami seasoning for all kinds of Japanese dishes, from hotpots to simmered vegetables and fried rice.

The opposite of difficult

Ingredients

Quantity Ingredient

Small batch

Quantity Ingredient
2-6 tablespoons soy sauce
2 tablespoons mirin
180ml dashi

Big batch

Quantity Ingredient
60-180ml soy sauce
4 tablespoons mirin
360ml dashi

Method

  1. To make the dip, simply combine all the ingredients. The variations in the volume of soy sauce are all about what you’re planning to do with this. If you’re using it as a light dip, for things like tempura or grilled fish, go with less soy sauce. If you’re using it as a concentrated seasoning or dip for noodles, go with more soy sauce. But really it’s down to your taste – start with a little soy sauce and add more if you think it needs it. The tsuyu will keep for a couple of days in the fridge.
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