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Jul. 28, Mon. 2014

Authentic Japanese Cooking


Soba Tsuyu

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For hon-gaeshi:
133 g granulated sugar
200 ml mirin
1000 ml soy sauce

For Mori-Tsuyu dipping sauce (Serves 4 to 5):
175 ml hon-gaeshi
500 ml dashi
5 ml sake
5 ml mirin

For Kake-tsuyu hot soup (Serves 4 to 5):
140 ml hon-gaeshi
2000 ml dashi
10 ml sake
10 ml mirin


  1. 1. First, make the hon-gaeshi, which will be the base for both tsuyu recipes. Combine the sugar and mirin in a pot, stirring while heating.
  2. 2. When the sugar has completely dissolved, add the soy sauce and continue to heat on high. When the surface begins to form small bubbles, remove from heat.
  3. 3. Allow the hon-gaeshi to cool to room temperature and rest for one day.
  4. 4. Next, we will make the mori-tsuyu dipping sauce. Mix the hon-gaeshi and dashi in a pot and heat.
  1. 5. When it reaches 70°C, add the sake and mirin, and remove from heat. Cool the pot in an ice-water bath and your mori-tsuyu is ready to use.
  2. 6. For a hot soup-style kake-tsuyu, prepare with the ingredients listed in the same way as the mori-tsuyu.