All-Purpose Mentsuyu

Name: All-Purpose Mentsuyu
Cuisine: American
Ingredients: 250 ml Soy sauce; 250 ml Mirin; 50 ml Sake; 5 cm x 10 cm Kombu; 25 grams Bonito flakes

cookpad.japan @cookpad_jp

This is an easy mentsuyu. It's much cheaper than buying it!

If you don't dilute it, it can be stored in the refrigerator for 1 month. Recipe by Cooking S Papa

This is an easy mentsuyu. It's much cheaper than buying it!

If you don't dilute it, it can be stored in the refrigerator for 1 month. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

This is an easy mentsuyu. It's much cheaper than buying it!

If you don't dilute it, it can be stored in the refrigerator for 1 month. Recipe by Cooking S Papa

This is an easy mentsuyu. It's much cheaper than buying it!

If you don't dilute it, it can be stored in the refrigerator for 1 month. Recipe by Cooking S Papa

Saved

Ingredients

250 mlSoy sauce
250 mlMirin
50 mlSake
5cm x 10 cm Kombu
25 gramsBonito flakes

Saved

Steps

1

Lightly wash and pat dry the konbu. Combine the ingredients in a pot.
2

Let it sit for two hours, then turn on the heat. Bring it to a boil, then simmer on very low heat for 3 minutes.
3

Strain and let cool. Once cooled, pour into a jar sterilized by boiling water and let cool. Once cooled, store in the refrigerator.
4

To use in udon or soba, thin with 6 times the amount of water.
5

For use on cold udon, thin with 4 times the amount of water.
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6

For zaru udon, zaru soba, hiyamugi noodles, or soumen, thin with 2 times the amount of water.