Mentsuyu (noodle soup base)

Method

1. 1

   Step 1

   Wipe the kombu (opens in a new tab) and put it in a saucepan (opens in a new tab) with the soy sauce (opens in a new tab), mirin (opens in a new tab), sake (opens in a new tab) and water. Leave to soak for 30 minutes.

   • 2 min
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Heat over medium-low until small bubbles appear around the edge, about 5 minutes, then lift out the kombu (opens in a new tab) before it boils (boiled kombu turns the sauce slimy and bitter).

   • 5 min
   • medium-low heat
   • Saucepan (opens in a new tab)
3. 3

   Step 3

   Add the katsuobushi (opens in a new tab), bring just to a simmer and cook for 1 minute to burn off the alcohol, then turn off the heat and let the flakes steep for 10 minutes until they sink.

   • 2 min
   • low heat
4. 4

   Step 4

   Strain through a fine sieve, pressing the flakes very lightly. Cool and pour into a clean bottle.

   • 3 min
   • Sieve / strainer (opens in a new tab)
   • Glass jar with lid (opens in a new tab)

   

5. 5

   Step 5

   Dilute before use. For cold soba or somen dipping sauce, mix 1 part mentsuyu with 1–1.5 parts cold water. For hot udon or soba broth, use 1 part to 4–5 parts water or dashi. For tempura dip or agedashi tofu sauce, use 1 part to 2 parts hot dashi.

   • 1 min