Homemade Tsuyu Sauce

Tsuyu sauce is a versatile Japanese condiment used in dishes like soba noodles, tempura, or even grilled vegetables. It combines deep umami, sweet, and salty flavors, and is typically made with dashi broth, soy sauce, mirin, and sake. This homemade recipe highlights quality ingredients for an authentic taste.

Ingredients:

• 2 cups of Yakidashi katsuo broth
  (Prepared from dried bonito blocks, cooked instantly at high temperature and pressure, with the addition of kombu seaweed and shiitake mushrooms for umami flavor.)

• 1/2 cup of aged soy sauce - Asarisasuke Shoten
  (Premium soy sauce with a smooth, complex flavor made from Akitakomachi rice, local Akita soybeans, and wheat. Brewed using a technique passed down for over 100 years, it contains only salt, making it a "Kijôyu" soy sauce. Perfect for simple dishes like sushi, tofu, seafood, rice, or stir-fried vegetables.)

• 1/2 cup of Hon mirin or Shio mirin
  (Hon mirin: authentic mirin with a rich, complex flavor and about 14% alcohol content, ideal for traditional dishes. Shio mirin: contains a bit of salt and is less sweet, perfect for savory dishes.)

• 1/2 cup of Hakurakusei sake (白楽世) or Koshi no Kanbai sake (越乃寒梅) or Juyondai sake (十四代)
  (Sakes from Niigata known for their pure and refreshing taste with a subtle sweetness and balanced acidity.)

• 2 tablespoons of black sugar from Amami Oshima or Kuro Sato
  (Black sugar with a deep, complex flavor, hints of caramel and molasses. Used in both desserts and savory dishes for a touch of sweetness.)

• 1 small piece of dried kombu seaweed
  (Known for aiding digestion, often combined with psyllium.)

• 2 cups of dried Katsuobushi bonito flakes from Yaizu
  (Bonito flakes from striped bonito, dried, smoked, and shredded into fine flakes.)

Instructions:

1. Prepare the base mixture:
   In a medium saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Stir well to dissolve the sugar.

2. Add the aromatic ingredients:
   Add the dried kombu to the saucepan. If you're using dried bonito flakes, add them at this stage as well.

3. Heat and simmer:
   Bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat and let it simmer gently for about 10 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.

4. Infuse the bonito flakes:
   After 10 minutes, remove the saucepan from the heat. If you've added dried bonito, let it infuse for about 2 to 3 minutes, then strain it through a fine mesh sieve or cheesecloth.

5. Cool and adjust the flavor:
   Let the tsuyu sauce cool to room temperature. Once cooled, taste and adjust the seasoning to your liking. Add more sugar for a sweeter sauce or more soy sauce for a saltier one.

6. Add sake:
   If desired, add the sake to the cooled tsuyu sauce and mix well.

7. Storage:
   Once the tsuyu sauce has reached the desired flavor, transfer it to an airtight container or a clean glass bottle and store it in the refrigerator. It will keep for about 1 to 2 weeks.

Uses:

This homemade tsuyu sauce can be used to accompany your favorite Japanese dishes such as soba noodles, tempura, or even to season salads or grilled vegetables. Its rich and balanced flavor adds an umami touch to all your dishes.