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classic tsuyu broth

broths | serves 2 | prep time 2-12 hours | cook time 10 mins


  • 400ml water
  • 200ml soy sauce
  • 150ml mirin
  • 1 large piece (about 5g) dried kombu
  • 25g katsuobushi
  • step 1

    Add all the ingredients to a pan and bring to the boil, then turn down the heat and simmer for 5 mins.

  • step 2

    Turn off the heat and let the broth cool. Leave for 2 hours [or overnight in the fridge] for the flavours to infuse.

  • step 3

    Strain using a very fine sieve and serve hot or cold with noodles.