Ingredients
- 1 cup soy sauce or tamari
- 1 cup mirin (or 1/3 cup sugar and 1 cup of white wine)
- 1 tablespoon Kombu dashi granules
Instructions
- Put all ingredients into a saucepan and bring to the boil.
- Turn off the heat, allow to cool in the pan before transferring to a jar for storage in the fridge.
- Use 1:7 ratio, mentsuyu to water for a good udon soup broth (kaketsuyu) or 1:2 for a dipping sauce for soba noodles (tsuketsuyu).
Notes
- use a good quality tamari sauce to ensure the mixture is gluten free.