Yamasa Kombu Tsuyu / ヤマサ昆布つゆ
This soup base is perfect for Nabemono (hot pots), Ramen, Udon and Somen.
For Tsuketsuyu, dilute it twice (1:2~3), for Kaketsuyu dilute it 5-6 times.(1:5~6)
- What is it for: For making soup, cold dipping sauce for Udon & Soba, hot soup for noodles, or Agedashi Tofu.
- 500ML per bottle
- Keep away from direct heat and sunlight
- To make Tempura sauce / sauce for Donburi: 1:2~3
- To make Nabemono / Oden: 1:8~9
- To cook Vegetable stew: 1:3~4
- To cook Nikujyaga: 1:4
- To cook fish: 1:2
- To marinate fish for grilling / sauce for natto: use as it is
- To cook rice: 1 cup of rice to 25ML sauce