I learned this recipe from my mother.When my mother makes this, she makes sure to evaporate the alcohol and lets the broth rest before use, but I'm pretty lazy and cut corners (haha).Commercial mentsuyu is pretty concentrated, but I prefer a lighter version -- that's why I came up with this recipe.Pay attention to the heat and the time while making this.It's common sense but, use high quality bonito and kombu for a better flavor.If you use high quality ingredients and carefully make this, you'll be able to produce a delicious concentrated sauce that'll blow the cheap commercial variety right out of the water! For standard, simple ratios. Recipe by *ai*

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 my family's udon noodle broth.Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth.The meat and shiitake mushrooms soak up the delicious flavors of the broth.You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil.I served it with my DIY udon noodles Recipe by Myajima

I adapted a recipe that was in a weekly flyer. It's made to keep a long time since it has no water added, and dried shiitake mushrooms are added for a deeper and more complex flavor.There are lots of tasty commercial mentsuyu brands, but homemade is the best.Just make sure not to let it boil. For a quantity that is easy to make. Recipe by Hushsan

Mentsuyu is convenient and delicious. I used to use storebought mentsuyu, but I wanted to make my own so I looked up recipes online. After several experiment with more or less mirin, sugar and so on, I think that this version is just like the storebought one I used to use.It's a bother to have to strain the liquid, so I put the bonito flakes in a large tea bag. Dry roast the used konbu seaweed and bonito flakes with sesame seeds and turn into furikake (rice seasoning). The mentsuyu sauce will keep for about a month in the refrigerator. For about 400 ml. Recipe by Sumairukun.

Seasoned easily with mentsuyu! This delicious yaki udon is fragrant with sesame oil.About this recipe:I made yaki udon!

This is a recipe I learned from my mother.- Adjust the soy sauce and sugar to taste.- The more bonito flakes you add, the better it tastes.- You can also make this with dashi stock granules.- You could make the dashi stock with granulated kombu based dashi mixed with granulated dashi stock. Recipe by Yuuyuu0221

I don't like the mentsuyu noodle dipping sauce sold in store. Though lots of Japanese dishes use sauces with dashi, others don't, so to keep things simple, I came up with something in between.You just need to mix these ingredients in this order. I realized that you could enjoy the flavor of soy sauce more if you don't boil it, so I decided to remove the pan from the heat before adding it. Recipe by chibi-pan

Thank you for making this a popular and top 10 recipe! The addition of milk makes these eggs extra fluffy. You can freeze individual portions for a quick side dish anytime—perfect for lunchboxes, too!Recipe background:I’ve always loved dashi-maki tamago and wanted an easier way to make it. Over 15 years ago, I tried using mentsuyu and it turned out delicious!This time, I had to quickly make a lunchbox for my niece, so I decided to share the recipe.

This is a recipe that my soba-loving parents came up with after many experiments.Don't let it boil for too long or the flavor and fragrance of the bonito flakes will dissipate. Just let it come to a boil briefly.Store the mentsuyu in containers that have been sterilized in boiling water, and seal air tight. It will keep in a cool dark place for a month. For 1000 ml. Recipe by Pop kitchen

I modified a recipe I saw on a TV programme.It's useful to make up a big batch of this sauce and store it. It keeps for 2 weeks in the refrigerator. If you are using 3x concentrated mentsuyu, use 4 tablespoons. You can use this sauce for sweet and sour pork, chilli sauce and simmered dishes. Recipe by Yuuyuu0221

Using mentsuyu and sake makes the stir-fried udon smooth and not sticky. On June 9, 2009, this became my 24th featured recipe. Thank you!The origin of this recipe: At our house, we always season with mentsuyu instead of soy sauce or other sauces. It's really delicious!