5 from 9 votes
Mentsuyu (Japanese Noodle Soup Base)
Mentsuyu is a flavourful umami-packed Japanese soup base that's perfect for soba noodles, udon noodles, or dipping tempura. And this homemade mentsuyu recipe is so easy you'll never opt for store-bought mentsuyu again!
Cook Time
5 mins
Additional Time
5 mins
Total Time
10 mins
Servings:
4
Calories:
82 kcal
Course:
Condiments
Cuisine:
Japanese
Ingredients
- ¼ cup sake
- ½ cup mirin
- ½ cup soy sauce
- 1 inch square kombu (dried kombu kelp)
- 1 heaped cup katsuobushi dried bonito flakes, heaped cup
Instructions
- In a small saucepan, bring the sake to a boil over medium heat and cook for a few seconds to allow some of the alcohol to evaporate.
- Add the remaining ingredients and bring the sauce to a gentle simmer. Reduce to low heat to maintain the gentle simmer and cook for 5 minutes.
- Remove the saucepan from the heat and allow the mentsuyu sauce to cool down for at least 5 minutes – you can leave it for longer if you have more time.
- Drain the liquid through a fine mesh strainer to remove the kombu and katsuobushi.
- Your mentsuyu is ready to use. To store the mentsuyu, transfer it to a clean jar or airtight container and refrigerate for up to 4 weeks.
Cup of Yum
Notes
- I adapted this mentsuyu recipe from the all-purpose soup base in Gohan: Everyday Japanese Cooking by Emiko Davies. It’s an excellent resource for anyone interested in Japanese home cooking.
- For vegan mentsuyu: Swap the katsuobushi for rehydrated dried shiitake mushrooms. Rinse 3 dried shiitake mushrooms to remove any grit. Then place them in a bowl and cover with water. Leave the mushrooms to rehydrate for an hour before you start the recipe. Then follow the recipe using the rehydrated mushrooms instead of katsuobushi.
- For the quickest mentsuyu: Substitute the kombu kelp and katsuobushi with a teaspoon of dashi powder and mix to combine. There is no need to simmer or strain.
- Mentsuyu is a concentrated soup base that you need to dilute before using. For a cold dipping sauce, start with 1 part mentsuyu to 2 parts cold water. And for a warm noodle soup base, start with 1 part mentsuyu to 3 parts hot water. Taste and adjust the ratio of water to mentsuyu sauce.
- Keep 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. Use it to make furikake seasoning (recipe from Just One Cookbook). Or finely chop the katsuobushi and kombu, then mix it with a splash of toasted sesame oil, toasted sesame seeds and a sprinkle of togarashi (or chilli flakes). Generously spoon this condiment over rice and noodle dishes for an instant flavour boost!
Nutrition Information
Serving
4tablespoons
Calories
82kcal
(4%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
0.03g
(0%)
Saturated Fat
0.003g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.01g
(0%)
Cholesterol
0.2mg
(0%)
Sodium
1847mg
(77%)
Potassium
68mg
(1%)
Fiber
0.2g
(1%)
Sugar
7g
(14%)
Vitamin A
0.3IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 82
% Daily Value*
| Serving | 4tablespoons | |
| Calories | 82kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 0.03g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 1847mg | 77% |
| Potassium | 68mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.