Recipe: Yummy My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce

My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce. Easy homemade mentsuyu recipe with sake, mirin, soy sauce, and katsuobushi (dried bonito flakes). Use this Japanese soup base to flavor your favorite Lightly smoky and full of umami, Mentsuyu is a Japanese soup base used in a multitude of noodle dishes. You can easily make it at home with sake.

This is perfect for dipping cold Soba or Somen noodles, tempura and more. 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 an all-purpose sauce in Japanese cooking. You can Have My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce

1. It's of Water.
2. Lets Go Prepare of Bonito flakes (regular).
3. What You needis of Sake.
4. Lets Go Prepare of Mirin.
5. It's of Soy sauce.
6. It's of Sugar.
7. It's of Bonito flakes (large, thin flakes called hana-katsuo).

It is usually used as a dipping sauce for soba noodles or tempura, as a soup base for somen or udon noodles, or is poured over tofu and vegetables. Mentsuyu is typically made from Japanese sake, mirin, light soy sauce, dried seaweed. 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. It's most obvious use is as a concentrated soup base for Japanese noodles soups, but it can also be used in place of soy sauce in.

My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce step by step

1. Bring the water to a boil in a pan. Turn down the heat to low, and add the regular bonito flakes. Simmer slowly for 3 minutes, then strain off the bonito flakes..
2. In a sepate pan, bring the sake and mirin to a boil (to evaporate the alcohol)..
3. Add the soy sauce and sugar to the sake and mirin, and bring to a boil..
4. Add the dashi stock from Step 1 to the pan from Step 3, and bring to a boil..
5. Add the large thin bonito flakes at the very and and turn off the heat immediately..
6. Use the sauce to flavor blanched vegetables, dashimaki tamago (rolled omelette), soups, as well as for udon, soba or somen noodle sauce. This is not a concentrate so you can use it as-is!.
7. I edited the recipe a little..
8. Use this to flavor kinpira gobo (stir fried burdock root with sesame oil and chili pepper). Just add about 50 ml of the sauce to the stir fried burdock root, boil down rapidly and done!.

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. This mentsuyu recipe is perfect for cold soba noodles. A tasty blend of soy sauce, mirin, sake Cold - Tsuketsuyu - dip cold soba noodles into chilled mentsuyu sauce.