Mentsuyu (Noodle Soup Base)
Mentsuyu, a classic Japanese noodle soup base, is the ultimate companion for creating flavorful and authentic dishes at home. This multipurpose condiment combines the savory richness of soy sauce, the subtle sweetness of mirin, and the umami depth of kombu and katsuobushi (dried bonito flakes), resulting in a balanced and aromatic broth. Whether you're crafting a steaming bowl of udon, a chilled soba dish, or even a simple dipping sauce for tempura, Mentsuyu elevates every bite with its bold yet harmonious taste.This homemade recipe is quick and straightforward, ensuring a fresher, preservative-free alternative to store-bought options. With just a few pantry staples and 15 minutes of your time, you'll have a versatile condiment that can transform ordinary dishes into restaurant-quality delights.
Equipment
- Medium Saucepan: For simmering the ingredients to extract their full flavor.
- Whisk or Spoon: To ensure the ingredients mix thoroughly.
- Fine Sieve or Cheesecloth: For straining out the kombu and katsuobushi after simmering.
- Airtight Container: To store the Mentsuyu in the refrigerator for later use.
Ingredients
- ½ cup sake
- 1⅛ cups mirin
- 1 cup soy sauce
- 1 kombu (dried kelp), 2×2 inches
- 1 cup katsuobushi (dried bonito flakes)
Instructions
- In a medium saucepan, add sake and bring it to a boil over medium high heat. Let the alcohol evaporate for a few seconds.
- Add mirin and soy sauce.
- Then add kombu and katsuobushi.
- Cook on low for 5 minutes.
- Turn off the heat and set aside until cool down.
- Pass the mixture through a fine sieve and now Mentsuyu is ready to use.
- Save the drained katsuobushi and kombu to make homemade Furikake (rice seasonong).
Notes
Storage Tips:
- Mentsuyu can be stored in an airtight container in the refrigerator for up to 1 month.
Dilution for Use:
- Since this recipe creates a concentrated base, dilute it with water before using. Common ratios include:
- 1:3 (base to water) for soups.
- 1:2 for dipping sauces.
Ingredient Substitutions:
- Replace sake with dry white wine if needed.
- Swap katsuobushi with dried shiitake mushrooms for a vegetarian version.
Customizations:
- Adjust the saltiness by tweaking the soy sauce or mirin ratios.
- Add a hint of sweetness with extra mirin for a milder taste.
Bonus Tip:
- Save the strained kombu and katsuobushi to make furikake (Japanese rice seasoning) or as an additional flavor enhancer in soups.
Make-Ahead Tips:
- Make a large batch of Mentsuyu to save time in future meal prep.
- Keep it chilled for up to 4 weeks to ensure it’s ready whenever you need it.
Nutrition
Calories: 370kcalCarbohydrates: 32gProtein: 46gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gCholesterol: 40mgSodium: 3908mgPotassium: 644mgFiber: 0.5gSugar: 17gVitamin A: 1IUVitamin C: 0.02mgCalcium: 14mgIron: 1mg
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