All-Purpose Mentsuyu

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*

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

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 did some research on the internet and made my own version using ingredients at hand.Dried bonito gives the mentsuyu a very refined taste. Dried bonito flakes makes a strong dashi stock.After straining, use the bonito to make stock from a second, third, and fourth batch for other dishes, like oden (fish cake stew), simmered dishes, takikomi gohan (rice cooked with other ingredients), or soup. It's really tasty! Recipe by vegecat

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.

Meat lover! Make delicious Oyakodon, Katsudon, and egg dishes using mentsuyu! You can easily make them delicious at home!The origin of this recipeI've been making it this way for a long time.

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

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 love my mother's fried chicken recipe and asked her the seasoning but all she uses are mentsuyu and garlic!So I added sake and ginger to make it flavored the way I like.It's an easy recipe using mentsuyu.You'll have almost no dish washing to do as you use a plastic bag.It's convenient for bentos if you freeze them once fried. Recipe by rie373

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

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!

My parents made dashi stock with lots of bonito flakes. They used to use freshly shaved bonito.The ratio of water to soy sauce to mirin is 3:1:1, but this takes into acount that the sauce will be diluted a bit with grated daikon radish so it's quite salty. If you aren't using grated daikon radish use a 4:1:1 ratio instead. If you make a lot of the 3:1:1 ratio sauce, you can store it in the refrigerator for about a week. Chill this well to use as a dipping sauce for cold somen or soba noodles. Since somen noodles are cooled in ice water, this sauce should be just the right strength. Recipe by Okaraseijin

I used to soak it overnight in mentsuyu and cook it in the morning for bento, lunch box, but I made it this time as a main dish for dinner. It goes well with rice.It turns out perfectly with mentsuyu. Recipe by Kyoku

Are you a soy sauce fan? A sauce fan? Or a mentsuyu fan? Give it a try! This recipe is made on a hot plate. The origin of this recipe: As someone who likes to keep things simple, mentsuyu is a must-have for me.

This is a method I saw a long long time ago on TV. However, I didn't want to bother making the dashi from scratch so I adapted the recipe to use dashi stock granules. It's easy and tasty, and can also be kept for a long time.Don't let the sauce boil or simmer for too long, or it may get burned. You can use it right away for cold noodles by adding ice cubes to it, but it tastes much better if you let it rest in the refrigerator for a few days I think, since the soy sauce becomes milder in flavor. Recipe by Sakanako.

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

I made my own version of a recipe I saw on a cooking programme. It's also nice with chicken breast.Seefor how to make sweet and sour soy sauce.Add as much doubanjiang as you like. Recipe by Yuuyuu0221

I cooked this dish just because the expiration date of the tofu was approaching.There are no tips or helpful hints.The seasoning is only mentsuyu, so it's very easy!It might be good to sprinkle chopped green onions on top if you like. Recipe by Odorubiwacchi

Not quite soy sauce, not quite Worcestershire sauce... a slightly more refined stir-fried udon (´∀｀) using leftover vegetables from the fridge. Kamaboko or chikuwa also go well with this dish.The origin of this recipe: I used to frequent a small karaoke place as a student, and their stir-fried udon was exactly to my taste. I wanted to recreate it at home (´∀｀). Unfortunately, that karaoke place is no longer around, so the original is no longer available (ＴДＴ).

I used store-bought mentsuyu sauce to season the chicken before cooking and was surprised that inexpensive chicken breast becomes tender and delicious. If you use 3x concentrate mentsuyu, you won't need dipping sauce.Slice the chicken breast thinly on the diagonal. I recommend not omitting the ginger. For 2 to 3 servings. Recipe by Usshi

Season easily with mentsuyu! Enjoy delicious stir-fried udon with the aroma of sesame oil. The story of this recipe: I made stir-fried udon!

I've always made it this way.No hints at all! It's pretty easy. Recipe by Silvy1978

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 often prepare this dish for my family, but they don't know how easy this is to make.You only need a small amount of salt and pepper.Make sure to lightly dust the chicken with katakuriko before browning.Since I'm lazy, I don't peel the daikon before grating. It's easier and bulks up the dish.Just be sure to wash it well. Recipe by tama-ma

This is the kazunoko that my mother made for me every year for our new year's osechi meal.If you soak the kazunoko for too long, it will become bitter and the eggs will become pale; do not soak for longer than 10 hours.If using 3x concentrate mentsuyu, use 100 ml. Recipe by LeoRyu

Juicy and tender chicken breast made easy with mentsuyu! Add the eggs in two parts for a soft-cooked finish.The story behind this recipe: I’m not a fan of thigh meat, so I first tried cooking with breast meat to make it delicious! I love mitsuba, but my kids don’t seem to like it (haha). Feel free to use your favorite greens like kaiware!

I wanted to eat lots of napa cabbage in a refreshing way.I divide the directions into many steps but I did it to make it easy to understand.In Step 3, I place the white parts of the cabbage on top to make sure they get enough salt but you don't need to be preciseAdjust the amount of mentsuyu (Japanese noodle dipping sauce) according the strength of its flavor and saltiness. Recipe by santababy

MENTSUYU is Japanese noodle sauce/soup base. Very simple recipe but also super useful. You can use for AGEDASHI TOFU, SOBA noodle, OYAKODON, TEMPURA, TAKIKOMI GOHAN and so on!

Using mentsuyu and chili powder gives this dish a unique flavor. Enjoy expanding your mapo world by changing the vegetables with the seasons.

I used the carrots and firm tofu I had in the refrigerator, simply flavored with the mentsuyu sauce I also had on hand.An easy to eat salad that's just flavored with mentsuyu sauce. For 2 to 3 servings. Recipe by Kyoku