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*

Rich, flavorful sauce pairs perfectly with refreshing noodles! Adjust the seasoning to your taste.Recipe background: As the weather got warmer, I wanted to quickly enjoy tsukemen at home. I made this with ingredients I had on hand!

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama

I wanted some tentsuyu, but it was just my husband and myself, so I thought I'd just mix together some ingredients to make our own!Add grated daikon radish or ginger if you like. For 1 serving. Recipe by Harapekomomochan

This is a slightly spicy tsukemen (dipping noodles). If you’re making it for kids, just use less gochujang. It’s budget-friendly and easy! You can even use udon noodles if you like.Recipe background:My daughter loves tsukemen, but it’s often not on the menu at ramen shops, so I started making it at home. (^^)v

Pepper, salt and soy sauce are also delicious, but for tempura, you just gotta have tentsuyu!I happened to be out of usukuchi light soy sauce, so the picture actually shows it made with dark soy sauce. The real thing should be a bit lighter. Recipe by Tochijimatochiko

Perfectly pairs with both udon and soba noodles. Packed with ingredients for a satisfying meal. Featured in May 2017. The story behind this recipe: I enjoyed 'duck dipping sauce' at a restaurant and wanted to recreate it at home using affordable pork.

My husband and I came up with this recipe on the weekend. You can make this with leftovers, so it's easy and quick to prepare!Cut the pork into small pieces, and cook well until browned.Use mentsuyu concentrate without diluting it as the water from the grated daikon will do so. Do not squeeze the water from the grated daikon. Top with a handful of chopped leeks. Recipe by ERIelley

For soba or somen noodles.I think I saw this in the newspaper or a magazine about 10 years ago.Or at least that's about how long ago I took down the recipe.For dipping sauce, use this recipe as is. If serving the noodles in the sauce, dilute with 4 times as much dashi stock. Recipe by Pangu-

Enjoy shabu-shabu with a richly flavored, slightly sweet broth. No need to prepare a dipping sauce! It pairs wonderfully with vegetables, too☆The story behind this recipeUdon is often chosen as the finishing touch for shabu-shabu, so I thought, why not try making shabu-shabu with a broth that tastes like udon soup? It turned out surprisingly delicious, and now it's a staple in our home.

The ingredients for tempura include: squid, shrimp, octopus, horse mackerel, carrots, onions, Japanese leek, sweet potatoes, maitake mushrooms, shimeji mushrooms, fresh shiitake mushrooms, shishito peppers, lotus root, shiso leaves, taranome (a mountain vegetable), fukintou (butterbur sprouts), kabocha squash, eggplant, burdock roots.Tentsuyu sauce is a light sauce made with simmered mirin, kaeshi soy sauce and dashi stock. Ten-don sauce uses the above plus a little sugar to sweeten it. Tempura batter doesn't have to be smooth! In fact, it's better if its texture is a bit rough! To make dashi, use 3 cups (600 ml) water + 1 heaping teaspoon of dashi stock granules. Adjust the flavors to taste. For an easy-to-make amount. Recipe by Kokoacchi

I've been making this sauce since I was a child, since I was always assigned the task. It's that easy.When you add the water, you may want to put a little in first to dissolve the miso, then add the rest. For 1 serving. Recipe by zakkiiM