Homemade Mentsuyu (Japanese Noodle Soup Base)
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
518 kcal
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Course
Condiments
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Cuisine
Japanese
Homemade Mentsuyu (Japanese Noodle Soup Base)
Description
The Homemade Mentsuyu recipe yields a savory and umami-rich concentrated sauce by simmering sake, mirin, soy sauce, kombu, and katsuobushi. Kombu imparts a subtle sea flavor and depth, while katsuobushi adds smoky, fishy notes. Heating these together extracts their flavors before straining out the solids, resulting in a clear, aromatic broth base. The ratio of mentsuyu to water can be adjusted depending on use—thicker for dipping cold noodles and lighter for soup broths.
Mentsuyu serves as a multipurpose condiment for dishes such as soba, udon, or tempura dipping sauce, enhancing the flavor of simple noodles or tempura with its balanced saltiness and umami. It can be stored refrigerated and used over several weeks.
The recipe also suggests saving the strained kombu and bonito flakes for making a secondary broth or adding to other dishes for extra flavor.
Ingredients
- ½ cup sake
- 1⅛ cup mirin
- 1 cup soy sauce
- 1 piece kombu 5 g; 2 x 2 inches or 5 x 5 cm per piece, dried kelp
- 1 cup katsuobushi packed; omit for vegetarian/vegan or substitute 2 dried shiitake mushrooms, dried bonito flakes
Instructions
- Gather all the ingredients.
- In a saucepan, add ½ cup sake, 1⅛ cup mirin, and 1 cup soy sauce.
- Add 1 piece kombu (dried kelp) and 1 cup katsuobushi (dried bonito flakes).
- Slowly bring it to a boil over medium-low heat.
- Then, reduce the heat to low and simmer for 5 minutes. Then turn off the heat and let it cool.
- Pass the mixture through a fine-mesh sieve. Tip: Reserve the kombu and katsuobushi for another use (see below).
To Serve
- This Mentsuyu is concentrated. In general, the mentsuyu-to-water ratio should be 1:2 for a dipping sauce for cold Zaru Soba or Tanuki Udon and 1:4 for Udon Noodle Soup or Soba Noodle Soup. Please adjust the taste of your dipping sauce or soup broth by adding more mentsuyu or water.
To Store
- You can store the Mentsuyu in a mason jar in the refrigerator for up to a month.
To Repurpose the Spent Katsuobushi and Kombu
- Save the spent kombu and katsuobushi in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month.
- Repurpose the spent katsuobushi and kombu to make Homemade Furikake (Rice Seasoning).
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 518kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Sodium | 7698mg | 321% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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