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Homemade Mentsuyu (Japanese Noodle Dipping Sauce)

Bring something special to the table with this well-loved recipe.

Cook Time
mins
Additional Time
30 mins
Total Time
40 mins
Servings: 6 servings
Cuisine: Japanese

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

Instructions

    Cup of Yum
  1. Soak 5 g dried kelp (kombu) in 500 ml water for 30 minutes.
  2. Transfer the kelp and water to a saucepan and heat on medium-low.
  3. 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.
  4. Strain the bonito flakes.
  5. 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.