Tsuyu for udon

Tsuyu as soup base for udon

1 portion : 2 portion water

a gift of dried udon. Touted to be among the top 3 brands in Japan

 

Tsuyu, and instructions on usage

Tsuyu - soup base for udon and stew

Japanese meat stew
- meat (pork, beef or chicken)
- potato, carrot, onion
- oil for frying
- water
- beancurd (taukwa)
- 2 tbsp sugar + 2 tbsp mirin + 4 tbsp shoyu (alternatively, use 1 portion Tsuyu : 4 portion water)

1. Fry meat.
2. Add in potato/onion/carrot
3. Add water to cover ingredients, boil on high fire
4. Remove scum from surface
5. Add seasoning
6. Simmer till ingredients are tender.

Japanese beef stew

pork belly

Tsuyu, with instructions on usage