Japanese•gourmet
Homemade Mentsuyu (Japanese Noodle Dipping Sauce)
This delicious homemade Mentsuyu is the perfect soup base or dipping sauce for udon and soba noodles and can be served hot or cold!
- Prep time
- 12 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 g dried kelp (kombu) ((kombu))
- 500 ml water
- 10 g bonito flakes (katsuobushi) ((katsuobushi))
- 3 tbsp mirin
- 6 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp sugar
Instructions
- 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 (katsuobushi), 3 tbsp mirin, 6 tbsp Japanese soy sauce (koikuchi shoyu) 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!