Mentsuyu Noodle Soup Base Recipe

I absolutely love this recipe because it transforms simple ingredients into a rich and umami-packed mentsuyu that’s perfect for everything from dipping noodles to enhancing my favorite dishes. Plus, the process is so satisfying and rewarding—it’s like crafting the ultimate secret sauce for all my culinary adventures!

Ingredients

Soy Sauce: Umami-rich; adds depth and saltiness.

Mirin: Rice wine that is sweet; it adds sweetness and mild tang.

Stock made from dashi: Broth that is rich in umami; foundational for flavor.

Sake: Adds depth and enhances flavors; rice wine.

Sugar: Sweetens the blend; counterbalances the salty flavors.

Kombu is seaweed; it enhances umami and has a wealth of minerals.

Bonito Flakes: Shavings of dried fish; boosts umami richness.

Ingredient Quantities

• 1 cup soy sauce
• 1 cup mirin
• 1 cup dashi stock
• 1/2 cup sake
• 2 tablespoons sugar
• 1 piece kombu (about 5×5 cm)
• 1/2 cup bonito flakes

Instructions

1. In a medium saucepan, combine the soy sauce, mirin, dashi stock, and sake.

2. Put the sugar in the saucepan and stir until it dissolves completely.

3. Put the piece of kombu in the saucepan with the liquid mixture.

4. Heat the mixture slowly over low to medium heat until it is just gentle simmering. Be careful not to let it boil.

5. Maintain a gentle heat for about 5 minutes after the mixture reaches a simmer to let the flavors meld together.

6. Take out the kombu from the saucepan and throw it away.

7. In the saucepan, add the bonito flakes.

8. Remove from heat and allow the bonito flakes to steep in the liquid for roughly 10 minutes.

9. Pour the mixture through a fine-mesh strainer or cheesecloth into a bowl, pressing gently to extract all the liquid.

10. Let the mentsuyu cool to room temperature, then place it into a bottle or jar, and keep it in the refrigerator, where it will be good for up to one month.

Equipment Needed

1. Medium saucepan
2. Stirring spoon
3. Fine-mesh strainer or cheesecloth
4. Bowl
5. Measuring cups
6. Measuring spoons
7. Bottle or jar for storage

FAQ

• What is Mentsuyu used for?Mentsuyu is a flexible Japanese soup foundation utilized for noodle soups, tempura dipping sauces, and as an all-purpose seasoning or marinade for a variety of dishes.
• Can I substitute any ingredients if I don’t have dashi stock?You can prepare your own dashi stock if you don’t have any on hand. All you need is water, kombu, and bonito flakes. Alternatively, use a store-bought dashi powder.
• How long can I store Mentsuyu in the fridge?Mentsuyu can be stored in an airtight container in the fridge for up to 1 month.
• Is it possible to make a vegetarian version of Mentsuyu?A vegetarian version can be made by using kombu dashi made solely from kombu and skipping the bonito flakes. Yes, it is possible to make a vegetarian broth for this recipe.
• Can I use low-sodium soy sauce for this recipe?If you would rather not have the dish taste so salty, then it is fine to use low-sodium soy sauce.
• What kind of sake should I use for Mentsuyu?Use cooking sake or a regular drinking sake, but avoid sweetened sake like mirin, an ingredient already in the recipe.
• How do I use Mentsuyu as a dipping sauce?Using Mentsuyu as a dipping sauce is easy; just mix it with an equal part of cold water and adjust to your taste.

Substitutions and Variations

Soy Sauce: A gluten-free substitute is tamari. For a soy-free alternative, use coconut aminos.
To substitute for mirin, use a blend of 1 cup sake and 2 tablespoons sugar to replicate its sweetness and distinctive taste.
Dashi Stock: For a vegetarian alternative, use vegetable stock, adding soy sauce or miso for deeper flavor.
Kombu: If you can’t find kombu, add 1/4 cup more dashi granules to boost the umami.
Shiitake mushrooms can be used as a vegetarian substitute to provide an umami flavor in bonito flakes.

Pro Tips

1. Optimize Flavor with Kombu Soaking Before starting the recipe, consider soaking the kombu in the liquid mixture for about 30 minutes to an hour off the heat. This cold extraction enhances the umami flavor without bringing out the kombu’s bitterness.

2. Control the Heat Carefully When heating the liquids, maintain a gentle simmer to avoid evaporating the alcohol content too quickly. This slow heating preserves the nuanced flavors of the sake and mirin.

3. Adjust Sweetness and Saltiness Taste your mentsuyu before cooling. If it’s too salty or sweet for your liking, adjust with a bit of water or additional sugar, balancing the flavors to your palate.

4. Reuse Bonito Flakes Creatively After straining the mentsuyu, consider using the bonito flakes as a topping for rice or in savory dishes to prevent waste. They absorb a lot of flavor and can enhance other meals.

5. Storage Tip for Longer Freshness When storing mentsuyu in the refrigerator, keep it in an airtight container to prevent absorption of other fridge odors and to maintain its flavor profile for its full shelf life.