My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce

Name: My Mother's Fragrant, All-Purpose Mentsuyu Noodle Sauce
Cuisine: American
Ingredients: 1 liter Water; 30 grams Bonito flakes (regular); 120 ml Sake; 50 ml Mirin; 180 ml Soy sauce; 1 tbsp Sugar; 5 grams Bonito flakes (large, thin flakes called hana-katsuo)

cookpad.japan @cookpad_jp

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

This is a recipe that my soba-loving parents came up with after many experiments.

cookpad.japan @cookpad_jp

This is a recipe that my soba-loving parents came up with after many experiments.

Saved

Ingredients

1 literWater
30 gramsBonito flakes (regular)
120 mlSake
50 mlMirin
180 mlSoy sauce
1 tbspSugar
5 gramsBonito flakes (large, thin flakes called hana-katsuo)

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Steps

1

Bring the water to a boil in a pan. Turn down the heat to low, and add the regular bonito flakes. Simmer slowly for 3 minutes, then strain off the bonito flakes.
2

In a sepate pan, bring the sake and mirin to a boil (to evaporate the alcohol).
3

Add the soy sauce and sugar to the sake and mirin, and bring to a boil.
4

Add the dashi stock from Step 1 to the pan from Step 3, and bring to a boil.
5

Add the large thin bonito flakes at the very and and turn off the heat immediately.
6

Use the sauce to flavor blanched vegetables, dashimaki tamago (rolled omelette), soups, as well as for udon, soba or somen noodle sauce. This is not a concentrate so you can use it as-is!
7

I edited the recipe a little.
8

Use this to flavor kinpira gobo (stir fried burdock root with sesame oil and chili pepper). Just add about 50 ml of the sauce to the stir fried burdock root, boil down rapidly and done!