Tsuyu
….This recipe is from @comble2. The chef said it was an all-purpose tsuyu that can be used for various recipes. I’m thankful for being able to know this precious basic sauce by following the recipe of the chef. Frankly, I wanted to make five-spice beef salad(ohyangjangyuk), and there were necessary sauces in the process of making- katsuobushi broth, tsuyu. This is the basic sauce I make occasionally, but I made it with chef comble’s recipe today. It’s easy to make it, but there seemed to be a more savory result if I followed the chef’s tips. I was able to have the expected taste and flavor when I put a lot of effort into the process. It is not saltier than udon tsuyu, and it is soft, delicious to eat as it is. I added one precious recipe today.
Servings: 220 ml x 3
Time: 40 minutes plus 12 hours for soaking kelp with cold water
Ingredients:
- 360 ml KATSUOBUSHI broth
- 180 ml sake
- 90 ml mirin
- 70 ml soy sauce(KIKKOMAN)
- 2 Ts sugar
For KATSUOBUSHI broth:
- 1000 ml water
- 25 g kelp
- 30 g Katsuobushi
….I make double this recipe
Cooking Instructions:
- To make a KATUOBUSHI broth, Put the water and kelp into a pot for 12 hours with a lid.
2. After 12 hours, take out the kelp onto a tray and heat the pot with medium high heat to boil.
3. After boiling, turn off the heat and add the katsuobushi into the pot to brew for 10 minutes with the lid(do not boil it).
4. After 10 minutes, sift the broth with a strainer(use a cheese cloth and do not squeeze). Set aside.
5. Heat a sauce pot with medium heat and add the sake and mirin into the pot. Boil the pot without the lid to flambé for 1 minute(the process of blowing off alcohol).
6. Heat down to medium low heat and add the katsuobushi broth into the sauce pot to boil. When the edge of the pot starts to boil, add the sugar and soy sauce into the sauce pot until the edge of the pot starts to boil again (do not fully boil it).
7. Turn off the heat and set aside to cool down.
8. To sterilize the grass jar, put water in a pot and the glass jar upside-down.
9. When the water starts to boil, boil it for 10 minutes with low heat.
10. If there is enough moisture in the glass jar, turn off the heat and leave it to dry.
11. After cooling, put in a sterilized bottle and you can keep in the refrigerator for up to 3–4 weeks or freeze.
You can also view this recipe on instagram.
