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With the weather showing no signs of Spring coming just yet, soups and ramen are a definite go-to at dinner time – the perfect warm, hug-in-a-bowl, tasty fix. DOSE writer Demi, explores the new craze of Tsuyu broth and how best to use it as a base for any Oriental-style meal.
What is Tsuyu broth?
Tsuyu is a versatile sauce used in countless Japanese dishes. Traditionally it’s made from bonito flakes and kombu, it has loads of health benefits, as well as a great taste. Tsuyu tastes similar to soy sauce with a sweeter kick to it. The perfect broth for a ramen.
Is Tsuyu sauce vegan?
Many broths are made from similar ingredients. But if the broth is made from bonito flakes, it won’t be vegan. So, I suggest my fellow vegans try and make it at home with this large batch recipe. It’s super easy!
Ingredients:
60 pieces of dried shiitake
10 pieces of kombu
3 litres water
6 cups sake
9 cups white soy sauce
9 cups mirin
Method:
Firstly, add all the ingredients to a pot. A large one if you’re making a big batch. Secondly, bring it to a boil. Then turn off heat and let the pot sit overnight. Finally, strain the solids and keep the liquid. And there you have it!
How to cook with Tsuyu broth:
Tsuyu broth can be used in many dishes – including dipping sauce for dumplings, tempura or noodles. But two of my favourite Tsuyu recipes are this Zaru Udon/Soba noodles with Tsuyu broth and Okaka Onigiri Bonito flakes rice balls.
How to use Tsuyu:
Tsuyu is extremely concentrated. Therefore, when using it, it must be mixed with water.
Below are some suggested Tsuyu water ratios:
– Directly onto rice (common in donburi rice bowl dishes)
– Pouring onto noodles (1 part tsuyu, 1 part water)
– Dipping noodles (1 part tsuyu, 2 part water)
– For boiling (1 part tsuyu, 3-4 parts water)
– For hot pots or “oden” (1 part tsuyu, 4-6 parts water)
Here’s a link to buy Organic Tsuyu broth.
If you liked this article and want to explore more broths, check out this ginger chicken and coconut broth DOSE article.
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