Tsuyu - Mentsuyu - Mendare - Japanese Noodle Sauce - cooking recipe

Ingredients

200 ml soy sauce
400 ml water
150 ml mirin
1 tablespoon sugar
25 g bonito flakes (katsuobushi)
kombu seaweed (about 2 inches or 1.5cm by 6 inches or 15cm thereabouts)

Preparation

In a medium sized pot heat water, soy sauce, and sugar until it boils. Turn down the heat to medium low and remove any scum from the surface.
Add bonito flakes and kombu seaweed and again heat until boiling. As soon as it boils turn off the heat.
Add mirin and refrigerate overnight for the taste to meld together.
Using cheesecloth or other fine strainer, strain several times to remove all debris from tsuyu/broth. You can use bonito flakes and kombu seaweed as in description above.
Keep in glass bottle or plastic bottle, capped, and refrigerate. Keeps at least 1 year.