MenTsuyu - Multipurpose Sauce ( 麺つゆ ) Recipe

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. Mentsuyu is made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes).

This wonderful sauce is perfect for dipping cold Soba or Somen noodles, tempura and more. Even gyoza and tempura.

Mentsuyu is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in handy in a crunch time for dinner.

There are two types of mentsuyu: kaketsuyu, which is poured hot over boiled noodles to make noodle soup, and tsuketsuyu which literally means “dipping soup” for chilled noodles.

Mentsuyu is usually sold concentrated, so dilute with water before using. The proportion of water used to dilute the soup base varies depending on the use. Usually 2-3 parts of water for 1 part of mentsuyu.

This mentsuyu recipe is also concentrated, so please adjust the soup base accordingly.

 

 

 

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Skill Level:	Time: 20 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Put all the ingredients in a pot.

02 - Let it boil and remove from heat. Cool completely in the pot.

03 - Filter Bonito Flakes.

 

 

 

Notes:

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- Store in glass container.

 

 

 

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Written by: Uncut Recipes

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