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

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, my mother's fragrant, all-purpose mentsuyu noodle sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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. This mentsuyu recipe is perfect for cold soba noodles.

My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook my mother's fragrant, all-purpose mentsuyu noodle sauce using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce:
  1. Take 1 liter Water
  2. Make ready 30 grams Bonito flakes (regular)
  3. Get 120 ml Sake
  4. Take 50 ml Mirin
  5. Make ready 180 ml Soy sauce
  6. Get 1 tbsp Sugar
  7. Prepare 5 grams Bonito flakes (large, thin flakes called hana-katsuo)

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. This Mentsuyu Recipe (Cold Soba Noodle Dipping Sauce) is ready in minutes! Made from soy sauce, mirin, sake and dashi powder, it's a super refreshing.

Instructions to make My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce:
  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!

BTW, the (men) part means noodle in Japan, so mentsuyu means noodle broth and mendare means noodle sauce. But, this type of broth is the basis for many, many Japanese cooking and I hope you can make this and keep it bottled in the refrigerator. Once made, it is easily kept in the fridge for at least. Mentsuyu is Japanese soup base used in soba and udon noodle dishes. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

So that is going to wrap this up for this special food my mother's fragrant, all-purpose mentsuyu noodle sauce recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!