INGREDIENTS
A Ingredient
40 g of Anchovies
Dried Shiitake Mushrooms
3 cups of Water
2 cups of Sake
B Ingredient
3 cups of Mirim
2 cups of Soy Sauce
1 cup of Sake
C Ingredient
Katsuobushi
D Ingredient
6 tablespoons of Sugar
2 tablespoons of Anchovy
1 tablespoon Ajinomoto - Hondashi
Setting :
After maturing at room temperature for 24 hours, refrigerate.
Tsuyu stock solution can be stored in the refrigerator for up to 6 mon
| Cooking Method |  |
 |
 |
 |
| Place the basket in a cooking container and slowly mix with A ingredients | Close | 15 minutes | 60°C | 3 |
| Boil | Open | 10 minutes | 100°C | 3 |
| Add the ingredients of B and boil them | Open | 10 minutes | 100°C |  |
| Add katsuobushi | Open | 1 minutes | 100°C | |
| Take out the basket and boil it with the ingredients of D | Open | 10 minutes | 100°C | |
