Concentrated All-Purpose Mentsuyu. In Japan, we use Mentsuyu as a basic sauce or broth to flavor everything from noodle dishes, rice bowls, hot Making Mentsuyu at home is as easy as combining all the ingredients in a pot and let it simmer down to a concentrated sauce. You can store it in a mason. Mentsuyu (麺汁) literally translates to "noodle broth", but the term is usually used to refer to a multipurpose seasoning that's like the Japanese version of season-all.

Mentsuyu typically uses bonito flakes (fish) to make a umami-rich noodle broth. To achieve a similar flavour while keeping it vegan, we're going to be using kombu, shiitake mushrooms and dashi. In the market, Mentsuyu comes in two types, "Concentrated" and "Straight", and both are used to prepare the broth of Japanese noodles as its name Specifically, according to the ingredient list, the Kikkoman Hon Tsuyu Koidashi sauce consists of soy sauce (including soybeans and wheat flour). You can Cook Concentrated All-Purpose Mentsuyu using 6 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Concentrated All-Purpose Mentsuyu

What You needis 350 ml of Mirin...A.
Lets Go Prepare 200 ml of Soy Sauce...A.
Lets Go Prepare 100 ml of Usukuchi soy sauce...A.
Lets Go Prepare 100 ml of Sake...A.
What You needis 100 grams of Thickly sliced bonito flakes (you can used dried bonito flakes too, but they more or less lose their flavor).
What You needis 2 of pieces about 8 cm Kombu for dashi stock.

Mentsuyu is a flavorful Japanese sauce that is commonly used as a seasoning and condiment in many traditional Japanese dishes, or as the base for udon and soba noodles. Mentsuyu (sometimes called tsuyu) is a popular dipping sauce / soup base used in Japanese Four simple little ingredients are all you need to make your own batch of mentsuyu dipping sauce at Most store-bought mentsuyu sauces are concentrated and very strong, so they will probably need to be. Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more.

Concentrated All-Purpose Mentsuyu instructions

Add the "A" ingredients and the kombu to a sauce pot and let sit for about half a day. *If you're in a hurry, cut notches into the kombu and let sit for 3 hours..
Heat the mixture from Step 1 on medium heat. Before it begins to boil, remove the kombu from the pot. When it boils, add all of the bonito flakes and lower the heat to low..
The listed amount of bonito flakes is not a mistake. This is how much you use. If you double the amount used for normal dashi stock, you should have enough..
Boil the liquid from Step 2 about 10 minutes and turn off the heat. *If you let the soy sauce bubble and boil on high heat, it becomes bitter, so it's important to lower the heat to low and simmer..
Allow to cool, line a strainer with a paper towel and strain. *As seen in the picture, if you use a strainer with small holes like a tea strainer, you don't need a paper towel..
When it has cooled, pour into a glass storage jar that was sterilized in boiling water and it's done. Store in the refrigerator. *It's preservative-free, yet lasts for at least 3 months..
For somen noodles, cold udon, or soba, use the ratio Noodle Sauce: Water = 1:2.5~3. If you substitute one part of the water for the water used when hydrating dried shiitake mushrooms, it's ok..
For standard udon and soba noodle broth, use the following ratio Noodle Sauce: Water = 1:7.5 ~ 9 + salt as needed. *For one person, 2 pinches of salt in 400 ml of water is good..
The 1:9 ratio of sauce in Step 8 should look like this color. *I sometimes use the Kansai-style light soy sauce to make the base..
You can dilute it however you want and use it for various noodles...If you can remember your favorite dilution ratio, then you can have the flavor of your favorite restaurant's sauce anytime, right at home..
If you find that the flavor of the sauce feels a bit on the weaker side after you've diluted it with water, this is probably due to the fact that the dashi wasn't made probably..
Before adding the seasoning, please add [Bonito soup granules] and [flavor enhancing umami seasoning]. The flavor will taste very good..
Not only can you use this sauce for udon or yakisoba, you can also use it for Japanese-style pasta etc. Use it as a replacement for noodle sauce in recipes. It definitely tastes better than the cheap sauces sold in the markets..
I always make an extra amount to preserve. But in the case of an emergency, when I run out, I always buy the brand of sauce shown in the picture..
If you add the water from the beginning while diluting it for somen or udon etc., it will only keep for about 3 days and it will change the flavor of the sauce a bit..
For example, if you think "I'm only going to use it for today's somen". It's best to dilute the concentrated sauce with dashi broth..
I also uploaded"Straight Noodle Sauce made from Soup Granules." It's easy and quick so I recommend it as well..
I also uploaded a standard, salty-sweet dish that goes very well with cold Chinese noodles or somen "Maitake Mushrooms Boiled in Sugar Syrup"..
There's also a recipe that uses this sauce to make Curry Udon..
I also used this sauce in another recipe for Sesame Seed Sauce and uploaded it.. I recommend it with spinach..
I uploaded a recipe using this sauce for Seasoned and Mixed Rice..

It 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. Mentsuyu is a noodle soup base made with koikuchi (dark) soy sauce and awase (kombu and bonito) dashi. This versatile liquid is typically used as an all-purpose noodle soup base, and can be used to infuse noodle dishes with authentic flavors. The most common use for Mentsuyu is as a dipping. You can make handy mentsuyu sauce easily in a short time.