How To Make Mentsuyu from Scratch
Mentsuyu is one of the most important seasoning for Japanese.
It has great flavor of dashi, and sweet-salty taste of the sauce matches perfect with various noodle dishes.
Moreover, you can actually use mentsuyu instead of soy sauce (or even with soy sauce) when making simmered dishes and stir-fried dishes.
If you are interested in making mentsuyu by yourself, this is the easiest, best recipe for you.
You can make it with only 3 ingredients, so please try it!
・0.4 cup (100ml) Soy sauce
・0.4 cup (100ml) Mirin
・1 tablespoon (10g) Dashi granules
1. Put mirin in your pot, and turn on heat. Bring to a boil over medium heat for about 30 seconds to remove alcohol.
(Alcohol could interfere with the flavor of the ingredients and dashi stock.)
2. Add soy sauce and let it boil for 20 to 30 seconds. (The extent to which the area around the pot foams.)
3. Add the dashi granules and when it melts, it’s done.
4. When it cools, transfer it to a dry and clean container and store it in the refrigerator.
Please dilute it to 3-5 times its volume when using for cooking or soup of noodles. Please adjust as you like.
By the way, if you use real dashi made from scratch in the step 3 instead of dashi granules, the taste will be more authentic mentsuyu.
For example, dashi made from dried kombu and dried bonito shavings are one of the most popular dashi in Japan. Please try to make mentsuyu with that if you have a chance!