Not much back story here. I use this sauce on dishes like my "Fusion Kamatama Udon".

I remade a recipe that my mother taught me.Step 2: Line the colander with a paper towel when you strain the broth.You can use this to serve udon noodles, chilled tofu, boiled greens, stews etc.Adjust the amount of mirin to suit your tastes.Step 3: You can also make this by adding the konbu to the mirin and soy sauce and keeping the mixture in the fridge for 1/2-1 day. After you remove the konbu, you can add it to the bonito flakes. Recipe by Yuuyuu0221

Because storebought mentsuyu doesn't have a strong umami flavor, I made this homemade mentsuyu using mackerel flakes. They are used for a very strong umami flavor to make soba dipping sauce.The mentsuyu noodle dipping sauce you get at soba restaurants uses mackerel flakes; that's why it's so tasty. These flakes give out so much umami flavor.If using this as mentsuyu, make sure to dilute as follows:Pouring sauce - 1 part all-purpose soy sauce : 4 - 5 parts waterDipping sauce - 1 part all-purpose soy sauce : 2 - 3 parts water. Recipe by FarmersK

I learned this from a friend who is a great cook, and have been using it every since. I modified the amounts so that it's easy to make.If you store the sauce in an airtight container in the refrigerator, it will keep for a long time, so there's no need to worry about a best-by date.Combine with sugar and reduce to make a sweet-savory sauce. Add vinegar to make a dipping sauce for gyoza dumplings. Dilute with water, add a little mirin and salt and bring to a boil to make a noodle soup for udon or soba. You can use it generously in simmered dishes as well. Recipe by Kinakorin

When I was poor, I had this a lot. It's easy to make.If you want to make something nice in not a lot of time, I recommend this.If you want a deeper taste, cut the tofu thinly. If you prefer a lighter taste, cut the tofu thicker. You can also eat it without cutting!Please adjust the amount of eggs according to the amount of people you are serving. Recipe by Mokako

I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand.It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules.Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1.If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4.This is a tasty mentsuyu sauce even if it's not an emergency.When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste.I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai*

I love tuna and mayonnaise, and thought it might be tasty with pasta too.Mix the pasta rapidly as soon as you add to the frying pan, and turn off the heat immediately. If you let it cook too long, the pasta will get dry, harden, and may stick to the pan. If it does stick, drizzle a little more olive oil and toss. For 1 serving. Recipe by Nanaiku

If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa

Let's eat komatsuna! Recipe by Misa cafe

The basic way of "making dashi" on TV cooking shows and in cookbooks results in an amount of dashi that can't be used up in one go, so you usually end up storing leftovers in the refrigerator. But you can't store dashi for that long, up to 5 to 7 days max. I often ended up letting it go to waste and relying on dashi stock granules. But with this recipe, you can make just 1 cup of dashi at a time, so there won't be waste. Great!◎ Ideally, you want to use hot water (108°F/98°C) from an electric water kettle. Dashi should not be brought to a boil. ◎ Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce. It's delicious eaten with grated daikon radish. For 1 cup (200 ml) worth. Recipe by Kokoacchi

Proper dashi stock is very good for you and is packed with lots of minerals. Have dashi every day to nourish your body with the goodness of the sea!Don't throw away the kombu! Cook in soy sauce, sake, mirin and sugar in a 3:2:1:1 ratio over a very low flame until there's no moisture left in the pan, to make kombu tsukidani (salty cooked kombu). For 3 cups - 600 ml. Recipe by Kokoacchi

I came up with a way to make Japanese soup stock easily!This is a basic dashi broth that you can use in a variety of dishes. Recipe by Kodomoto Tsukuru Uchigohan