Mentsuyu is a flavourful umami-packed Japanese soup base that's perfect for soba noodles, udon noodles, or dipping tempura. And this homemade mentsuyu recipe is so easy you'll never opt for store-bought mentsuyu again!
Yield1 cup
Servings4
Ingredients
- ¼ cup sake
- ½ cup mirin
- ½ cup soy sauce
- 1 2-inch square kombu (dried kombu kelp)
- 1 heaped cup heaped cup katsuobushi (dried bonito flakes)
Instructions
- In a small saucepan, bring the sake to a boil over medium heat and cook for a few seconds to allow some of the alcohol to evaporate.
- Add the remaining ingredients and bring the sauce to a gentle simmer. Reduce to low heat to maintain the gentle simmer and cook for 5 minutes.
- Remove the saucepan from the heat and allow the mentsuyu sauce to cool down for at least 5 minutes – you can leave it for longer if you have more time.
- Drain the liquid through a fine mesh strainer to remove the kombu and katsuobushi.
- Your mentsuyu is ready to use. To store the mentsuyu, transfer it to a clean jar or airtight container and refrigerate for up to 4 weeks.
Notes
- For vegan mentsuyu: Swap the katsuobushi for rehydrated dried shiitake mushrooms. Rinse 3 dried shiitake mushrooms to remove any grit. Then place them in a bowl and cover with water. Leave the mushrooms to rehydrate for an hour before you start the recipe. Then follow the recipe using the rehydrated mushrooms instead of katsuobushi.
- For the quickest mentsuyu: Substitute the kombu kelp and katsuobushi with a teaspoon of dashi powder and mix to combine. There is no need to simmer or strain.
- Mentsuyu is a concentrated soup base that you need to dilute before using. For a cold dipping sauce, start with 1 part mentsuyu to 2 parts cold water. And for a warm noodle soup base, start with 1 part mentsuyu to 3 parts hot water. Taste and adjust the ratio of water to mentsuyu sauce.
- Keep the spent kombu and katsuobushi in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month. Use it to make furikake seasoning (recipe from Just One Cookbook). Or finely chop the katsuobushi and kombu, then mix it with a splash of toasted sesame oil, toasted sesame seeds and a sprinkle of togarashi (or chilli flakes). Generously spoon this condiment over rice and noodle dishes for an instant flavour boost!