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

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 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

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

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.

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 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 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

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 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

There are a lot of recipes out there involving seasoned fried eggplants, but this one with wasabi has my personal touch to it.Use the mentsuyu concentrate as-is without diluting to cut down the time to marinate the cooked eggplant. Chill the eggplant well before serving if you prefer. Add toppings such as grated daikon radish, chopped green onion or shredded white leek. For 2 servings. Recipe by Umemikkii

This is my Japanese grandma, Kimiko's recipe.