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Mentsuyu (麺つゆ) – Japanese Broth Concentrate
More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes
Mentsuyu (麺つゆ) – Japanese Broth Concentrate
Laura Chen
1
5 Minuten
15 Minuten
75
Japanese
Sauces/Dips
Mentsuyu is a Japanese broth concentrate traditionally used for noodle dishes such as soba and udon. It combines the flavors of dashi, soy sauce and mirin into a versatile, tasty sauce.
Ingredients
- 1 liter water
- 40 g katsuobushi (bonito flakes)
- 10 g kombu (dried seaweed)
- 200 ml soy sauce
- 100 ml mirin
- 50 ml sake
Instructions
- Bring the water to a boil in a large pot.
- Add the kombu and simmer over low heat for 10 minutes.
- Remove the kombu and add the katsuobushi, then turn up the heat and bring to a boil.
- Take the pot off the heat and let the bonito flakes steep for 5 minutes.
- Pour the broth through a fine sieve into a bowl to remove the solids.
- Add the soy sauce, mirin and sake to the broth and mix well.
- Pour the mentsuyu broth into a clean bottle and store it in the fridge.
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More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes