Mentsuyu (Noodle Soup Base)
Mentsuyu (Noodle Soup Base)
Ingredients
- 200 ml soy sauce
- 200 ml mirin
- 20 g kombu, dried kelp
- 20 g katsuobushi, dried bonito flakes
Instructions
- 1
In a bowl or container, combine the soy sauce, mirin, and kombu. Let it sit overnight (or up to 1 day) to extract the rich umami.
⏱️ 5 min
- 2
Pour the soaked mixture (including the kombu) into a pot. Bring to a boil over medium heat, then reduce to low and simmer for exactly 2 minutes.
⏱️ 2 min
- 3
Add the katsuobushi (bonito flakes) and immediately turn off the heat. Let it sit for about 1 minute until the flakes sink to the bottom.
⏱️ 1 min
- 4
Strain the liquid through a fine-mesh sieve into a clean, glass container. Let it cool completely.
- 5
Keep it in the fridge. Note: Since this is concentrated, dilute it with water to taste when using it as a dipping sauce or soup base for noodles.
Kitchen Tools
Nutrition Facts (per serving)
Mentsuyu (Noodle Soup Base)
- 200 ml soy sauce
- 200 ml mirin
- 20 g kombu, dried kelp
- 20 g katsuobushi, dried bonito flakes
Instructions
- 1
In a bowl or container, combine the soy sauce, mirin, and kombu. Let it sit overnight (or up to 1 day) to extract the rich umami.
⏱️ 5 min - 2
Pour the soaked mixture (including the kombu) into a pot. Bring to a boil over medium heat, then reduce to low and simmer for exactly 2 minutes.
⏱️ 2 min - 3
Add the katsuobushi (bonito flakes) and immediately turn off the heat. Let it sit for about 1 minute until the flakes sink to the bottom.
⏱️ 1 min - 4
Strain the liquid through a fine-mesh sieve into a clean, glass container. Let it cool completely.
- 5
Keep it in the fridge. Note: Since this is concentrated, dilute it with water to taste when using it as a dipping sauce or soup base for noodles.