How to Make Mentsuyu
Mentsuyu (noodle soup base) is one tasty way to season your noodles. Mentsuyu is commonly used for udon, soba, somen noodles. But, it can also be used to season tempura and appetizers like agedashi tofu or ohitashi. While there are many variations this recipe is one of my favorites. It calls for niban dashi which provides plenty of umami. I usually double or triple the recipe and freeze the leftovers in a jar. This could be your go-to recipe each time a recipe calls for mentsuyu!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: multipurpose
- Cuisine: Japanese
Ingredients
Scale
- 2 cups ichiban dashi (see note below )
- 1/4 cup usukuchi shoyu (light soy sauce)
- 1/4 cup mirin
Instructions
- Combine all of the ingredients in a saucepan and bring to a simmer.
- Cook for up to 5 minutes until the alcohol smell has dissipated.
- Serve immediately over warm soba or udon noodles.
Notes
The dashi I used is the same one that I wrote about before –Â How to Make Dashi Broth (from katsuobushi and konbu)Â .Â
if you don’t want to make the dashi from scratch just use dashi packs