The present invention relates to a tsuyu sauce composition for a rice bowl dish and a method of preparing the same. More specifically, the present invention relates to a tsuyu sauce composition which includes: fish soy sauce； water； seasonings； sugars； alcoholic drinks； condiments； and a yeast extract. In addition, the method of preparing the tsuyu sauce composition comprises the steps of: mixing fish soy sauce (mackerel) and water at a ratio of 5-7 : 3-5； adding, to 3000 parts by weight of a mixture of the water and the fish soy sauce, 90-110 parts by weight of grilled green onions (green onions), 180-220 parts by weight of grilled onions, 20-40 parts by weight of ginger, 40-60 parts by weight of garlic, 10-30 parts by weight of saccharin, 20-40 parts by weight of Hon Dashi (fish soup stock), 110-130 parts by weight of Mirim (cooking wine), 140-160 parts by weight of refined rice wine, and 250-350 parts by weight of starch syrup, and boiling the mixture for 10-30 minutes； stopping the boiling and adding 5-15 parts by weight of Katsuobushi (dried bonito flakes) and 5-10 parts by weight of a yeast extract, taking out solid ingredients from the mixture, and filtering the mixture so as to obtain the tsuyu sauce. According to the present invention, the tsuyu sauce composition for a rice bowl dish may have excellent antioxidant activities.COPYRIGHT KIPO 2020본 발명은 돈부리용 쯔유조성물 및 그 제조방법에 관한 것이다. 보다 상세하게는 어간장, 물, 양념류, 당류, 주류, 다시류 및 효모추출물로 구성되는 돈부리용쯔유 조성물에 관한 것이다. 또한 그 제조방법은 어간장(고등어) 5~7 : 물 3~5의 비율로 혼합하는 단계와, 물과 어간장의 혼합물 3,000중량부에 구운파(대파) 90~110 중량부, 구운양파 180~220중량부, 생강 20~40중량부, 마늘 40~60중량부, 사카린 10~30중량부, 혼다시 20~40중량부, 미림 110~130중량부, 정종 140~160중량부, 물엿 250~350중량부를 넣고 10~30분간 끓이는 단계와, 불을 끄고 가쓰오부시 5~15중량부 및 효모추출물 5~10중량부를 넣고 5~15분후 건더기를 건져낸 다음 여과하여 쯔유를 얻는 단계로 구성된다.
