How to make homemade tsuyu
I tend to make a lot of tsuyu every year and use it for cooking!~~ Tzuyu is a #Japanese style soy sauce flavored with a little sweetness, cooking wine, and katsuobushi It has a strong smoky scent, so instead of soy sauce, rice topped with sauce, soba and Garakguksu, etc It can be used for a variety of dishes, so I make enough and use it Of course, there are a lot of commercial tzuyu, but I made it myself I make it a little less sweet and salty!!!
6 serving
Within 60 minutes
스마일로즈의건강밥상
Ingredients
  • Water
    1200ml
  • Sea tangle
    1piece
  • onion
    1ea
  • the peel of an onion
    little
  • Shiitake mushroom
    2ea
  • dried pollack
    1ea
  • leek
    1ea
  • Water
    little
  • Soy sauce
    3cup
  • Broth
    5cup
  • Sugar
    200g
  • cooking wine
    1cup
  • Cheongju
    1cup
  • dried bonito
    3cup
Cooking Steps
STEP 1/11
If you don't have dried pollack head, prepare anchovies
If you add onion skin and onion, it gives you sweet taste, so I reduced the amount of sugar and added a lot of onion skin
It's good to put in a lot of radish, but I didn't have any, so I put in a little bit of dried radish
STEP 2/11
To give off a smoky smell, grill onions and green onions on fire
I used a torch to smell the fire and burn the ingredients in a frying pan
If this process is cumbersome, it can be omitted
STEP 3/11
Put the burnt ingredients in a pot, pour about 6 cups of water, and bring to a boil
STEP 4/11
When it starts to boil, take out the kelp and boil it for 15 to 20 minutes
If you boil the kelp for a long time, it may cause mucus and stickiness, so boil it for 5 minutes
STEP 5/11
Put the boiled broth through a sieve
STEP 6/11
Add a lot of katsuobushi to the broth and boil it for about 5 minutes
STEP 7/11
Add soy sauce sugar to the katsuobushi soup
STEP 8/11
Add cooking wine and rice wine
STEP 9/11
Boil it over medium heat, turn off the heat, and cool it down
STEP 10/11
Everyone's favorite, Tzuyu, is done
STEP 11/11
1 liter and 200ml (1.2 liter) Tzuyu is finished)
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