Homemade Mentsuyu (Japanese Noodle Dipping Sauce)
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Cook Time
mins
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Additional Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Cuisine
Japanese
Homemade Mentsuyu (Japanese Noodle Dipping Sauce)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 5 g dried kelp (kombu) (kombu)
- 500 ml water
- 10 g bonito flakes (katsuobushi)
- 3 tbsp mirin
- 6 tbsp soy sauce
- 1 tbsp sugar
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Instructions
- Soak 5 g dried kelp (kombu) in 500 ml water for 30 minutes.
- Transfer the kelp and water to a saucepan and heat on medium-low.
- When the water is almost (but not quite) boiling and remove the kombu. Reduce the heat to low and add 10 g bonito flakes, 3 tbsp mirin, 6 tbsp soy sauce and 1 tbsp sugar. Simmer for 5 minutes.
- Strain the bonito flakes.
- Serve immediately while it's hot, or leave to cool and chill in the refrigerator for cold dishes. Enjoy!
Notes
- This mentsuyu can be kept in the refrigerator for up to 2 weeks or frozen for up to 1 month.
- Serving amount of 6 is based on dipping and would be more like 3-4 if used for a bowl of soupy noodles.
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