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.

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*

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

I made this for Christmas this year. I was looking through the ingredients in store-bought sauce and realized that mentsuyu could be used to season roasted chicken.If you have the time, marinate for as long as possible, overnight is the best. Let the flavors settle in at least for an hour. However, if you top with the sauce you can get it to work out.Adjust the baking time and brown color accordingly, so it cooks through to the center. Recipe by Lesser Panda

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

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!

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

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 love eggplants and I want to eat them every day if I could.This recipe is easy and my favorite way to eat eggplants. I think I've been eating them this way for decades.You don't need to soak the eggplants in water. Just cook as soon as you cut them.Add the ginger and mentsuyu as soon as the eggplant slices are cooked. The flavors will penetrate the eggplant well. You could peel the skins if you prefer. For easy to make amount. Recipe by Junchan

My wife requested I make this.The crabstick and mentsuyu sauce gives this great flavor.To make the omelette fluffy, add water. Recipe by hitkat

I make this salad whenever I have some leftover nori seaweed from an opened packet.I use a 3x concentrated mentsuyu.Adjust the amount of seasonings depending on how watery the vegetables are.I often use chirimen jako (cooked, salted and semi-dried tiny sardines) instead of seaweed. Recipe by MyT09