- Average
- Average budget
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Ingredients
- Tsuyu sauce:
- 1 cup shoyu (Japanese soy sauce)
- 3/4 cup mirin
- 1/3 cup water
- katsuo-bushi (3g-10g, depending on your budget)
- about 3cm of konbu (if you have it. Rinse salt off first)
- Hiyashi-Chuka sauce:
- 100 ml Japanese soy sauce
- 120 ml Vinegar (Rice vinegar is best but apple cider or white will do)
- 120 ml Cold water
- 3 Tbsp sugar
- 1 tsp sesame oil
Preparation
Step 1
Tsuyu sauce:
Place mirin, water, katsuo-bushi and konbu in a saucepan and bring to boil. Gently simmer for 5 min or so to evaporate the alcohol.
Add shoyu and simmer 1 more minute.
Allow to cool completely. This time allows the katsuobushi flavour to steep into the tsuyu.
Pour through a sieve into a bottle and refrigerate. Keeps for months.
Step 2
Hiyashi Chuka sauce:
Place all sauce ingredients into a small jar and shake to combine and dissolve sugar.
Serve with zaru soba or ramen.