Tsuyu Sauce Recipes

TSUYU - MENTSUYU - MENDARE - JAPANESE NOODLE SAUCE

Tsuyu - Mentsuyu - Mendare - Japanese Noodle Sauce image

This is a concentrated broth often used in Japan for noodle type dishes, such as in udon, soba, etc. Many recipes can jumpstart from this basic tsuyu, such as oden, salad dressing, other types of sauces by incorporating vinegar, more sugar, ginger, garlic, miso, etc. You can buy type of tsuyu in Japan easily and nowadays most people buy bottled versions which are excellent depending on the brands. I really like Yamasa Kombu Tsuyu. But, the commercially available ones are expensive and may not be readily available outside of Japan. Normally the commercial brands fall into those which can be used straight ie no mixing with additional water or concentrated like this recipe. BTW, the (men) part means noodle in Japan, so mentsuyu means noodle broth and mendare means noodle sauce. But, this type of broth is the basis for many, many Japanese cooking and I hope you can make this and keep it bottled in the refrigerator. Once made, it is easily kept in the fridge for at least one year. This stock should go through several changes of cheesecloth to make sure it is completely clear of all debris before storing in the fridge. The leftover katsuobushi (bonito flakes) and kombu seaweed can be used for other things. I like to chop of kombu and stir fry it with katsuobushi, sesame seeds and a bit of teriyaki type sauce for making furikake which sometimes is used in plain rice in Japan or onigiri rice balls. This is my first one tsuyu recipe and I do have several versions of tsuyu and I plan to post additional ones in the future. The cup size I'm using is the Japanese cup size which is 200 ml = 1 Cup. When I mention soy sauce, I'm referring to the regular soy sauce and not light soy sauce which has more salt content and less color.

Provided by Rinshinomori

Categories Sauces

Time 10m

Yield 4 1/2 C

Number Of Ingredients 6

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)

Steps:

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.
Add bonito flakes and kombu seaweed and again heat until boiling. As soon as it boils turn off the heat.
Add mirin and refrigerate overnight for the taste to meld together.
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.
Keep in glass bottle or plastic bottle, capped, and refrigerate. Keeps at least 1 year.

Nutrition Facts : Calories 59.6, Fat 0.1, Sodium 3227.3, Carbohydrate 7.9, Fiber 0.4, Sugar 4.2, Protein 5.8

TSUYU SAUCE

Tsuyu Sauce image

Provided by Alton Brown

Categories condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 3

Ingredients

1 cup dashi
1/4 cup soy sauce
1/4 cup mirin

Steps:

Combine the dashi, soy sauce, and mirin in an airtight container, shake to combine and refrigerate until cold, approximately 1 hour. Serve with soba noodles.

JAPANESE TEMPURA SAUCE - TEN TSUYU

Japanese Tempura Sauce - Ten Tsuyu image

This recipe is a variation to Soba Tsuyu. Dashi is a soup and cooking stock considered fundamental to Japanese cooking. Dashi forms the base for MIso Soup, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. Most people use granulated or liquid instant substitutes found in Asian Markets or in most grocery stores (Asian food section) or in health stores. Usukuchi means thin flavor, not low sodium. Please do not confuse these two sauces, because their flavor is entirely different. Usukuchi is much lighter in color. All these items are available in Asian Markets. Serve sauces with grated daikon, momiji oroshi (red pepper spiced grated daikon), or grated fresh ginger root (né shoga) to be mixed at the table in each diner's kozara (saucer).

Provided by Lindas Busy Kitchen

Categories Sauces

Time 15m

Yield 1 3/4 c .

Number Of Ingredients 6

Ingredients

1 cup dashi (Cooking Stock)
1/4 cup mirin (Japanese Sweet Cooking Wine)
1/8 teaspoon salt
1/4 cup light soy sauce, Japanese Usukuchi, If unavailable, substitute 3 T. regular shoyu
1/4 cup dried fish flakes (Japanese Katsuobushi flakes)
1 tablespoon tangerine zest or 1 tablespoon orange zest, finely grated

Steps:

Mix the dashi, Mirin, salt, and Usukuchi or shoyu in a saucepan, and heat to boiling.
Add the katsuobushi flakes, and continue boiling for 1 minute
Strain the mixture through a cheese cloth or a coffee filter.
Add finely grated tangerine skin or orange skin, and mix well.
Allow to cool.

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