Mentsuyu (Japanese Noodle Sauce Base)

April 28, 2020

Mentsuyu (Japanese Noodle Sauce Base) - kvalifood.com

Mentsuyu is a concentrated Japanese sauce base made from soy sauce, mirin, sake, kombu, and bonito flakes. It is diluted with water for noodle dipping sauces and soups, and used undiluted as a seasoning for stir-fries, tamagoyaki, and simmered dishes.

Makes ca. 400 ml (concentrate)

Ingredients

120 ml sake
200 ml mirin
200 ml soy sauce
1 piece kombu, ca. 5x5 cm
15 g katsuobushi (dried bonito flakes)

Directions

Combine the sake, mirin, and soy sauce in a small saucepan.
Add the kombu and katsuobushi to the liquid.
Place over medium-low heat and bring slowly to a boil. Do not rush – gentle heating extracts more flavor from the kombu.
Once it reaches a boil, reduce heat to low and simmer for 5 minutes.
Remove from heat and let cool to room temperature in the pot. This extra steeping deepens the flavor.
Strain through a fine-mesh sieve lined with a paper towel or cheesecloth. Press lightly on the bonito but do not squeeze hard (it can make the sauce cloudy).
Transfer to a clean bottle or jar.

Notes

This is a concentrate. Dilute before using.
For cold noodle dipping sauce (tsuketsuyu): mix 1 part mentsuyu with 2-3 parts cold water. Serve with grated ginger and sliced scallions.
For hot noodle soup (kaketsuyu): mix 1 part mentsuyu with 4-5 parts hot water or dashi.
Keeps refrigerated for up to 1 month.
Also works as seasoning for stir-fries, tamagoyaki, donburi, and tempura dipping sauce.
For a vegetarian version, replace the katsuobushi with 15 g dried shiitake mushrooms. Simmer for 10 minutes instead of 5.
Save the strained kombu and bonito – chop finely, stir-fry with soy sauce, mirin, and sesame seeds to make furikake.