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
Add all the ingredients to a pan and bring to the boil, then turn down the heat and simmer for 5 mins.
Turn off the heat and let the broth cool. Leave for 2 hours [or overnight in the fridge] for the flavours to infuse.
Strain using a very fine sieve and serve hot or cold with noodles.