MENTSUYU (Japanese noodle sauce/soup base)
MENTSUYU (Japanese noodle sauce/soup base)

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mentsuyu (japanese noodle sauce/soup base). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

MENTSUYU (Japanese noodle sauce/soup base) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. MENTSUYU (Japanese noodle sauce/soup base) is something which I have loved my entire life. They’re fine and they look wonderful.

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, mirin What is Mentsuyu (Tsuyu) for? In Japan, we use Mentsuyu as a basic sauce or broth to flavor everything from noodle dishes, rice bowls, hot.

To begin with this recipe, we must first prepare a few components. You can cook mentsuyu (japanese noodle sauce/soup base) using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make MENTSUYU (Japanese noodle sauce/soup base):
  1. Take 400 ml water
  2. Prepare 100 ml Soy sauce
  3. Make ready 100 ml MIRIN
  4. Get 1 or 2 Dried Shiitake
  5. Get 10 cm Konbu for Dashi stock
  6. Take Handful Katsuobushi Bonito Flakes

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. Homemade mentsuyu made with sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes). Mentsuyu is a Japanese soup base used in soba and udon. Mentsuyu is a Japanese soup base used most often for soba and udon noodle dishes. (The name literally means noodle sauce) It's name is a little Mentsuyu is highly concentrated form of noodle broth and you have to dilute it when you're using it for soups.

Instructions to make MENTSUYU (Japanese noodle sauce/soup base):
  1. Put all ingredients except Katsuobushi in a pot.
  2. Boil it and Turn off the heat, then add Katsuobushi.
  3. Let it set until Katsuobushi sink.
  4. Strain the stock through a strainer with a paper towel.
  5. You can use just Konbu instead of Shitake and Katsuobushi. You will feel Umami!

The ratio varies depending on the. 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. 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 Japanese noodle soup base.

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