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Mentsuyu Recipe (Classic Noodle Soup Base & Vegan Alternatives)

ByJuri Austin Published on Updated on
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4.67 from 3 votes
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Try this authentic Mentsuyu Recipe for a deliciously rich taste!! Enjoy the irresistible umami flavors, perfect for slurping up with your favorite Japanese noodles!

Looking for easy noodle recipes? Try my Tanuki Udon, Kitsune Udon, or Zaru Udon!

mentsuyu in a glass jar.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This mentsuyu is incredibly versatile—perfect for everything from noodles to dipping sauces.
  • With easy-to-follow steps, you can make this flavorful base at home in no time.
  • Plus, it’s super easy to adapt for a vegan-friendly option, so everyone can enjoy it!

What is Mentsuyu?

Mentsuyu is a versatile Japanese condiment. It’s a concentrated soup base typically made from a combination of dashi, soy sauce, and mirin. Mentsuyu is used primarily as a dipping sauce for cold noodles, a soup base for hot noodle dishes, and as a seasoning for other dishes, such as tempura dipping sauce or donburi (rice bowl dishes).

Recipe Ingredients

You’ll need the following ingredients to make this Mentsuyu Recipe:

mentsuyu ingredients.
  • Kombu (kelp) and katsuobushi (dried bonito flakes) are essential ingredients for making dashi, the Japanese soup stock that forms the umami-rich base of mentsuyu. Both ingredients are used to extract deep umami flavors. When combined, kombu and katsuobushi work together to enhance the overall taste of the mentsuyu. For convenience, you can also use instant dashi powder as a substitute.
  • Mirin (sweet rice wine) and soy sauce are then added to round out the flavor, bringing a delicate balance of sweetness and saltiness to the mentsuyu.

For Vegans and Vegetarians:

To create a vegan or vegetarian mentsuyu, simply omit the katsuobushi or replace it with dried shiitake mushrooms (refer to the vegan dashi recipe with kombu and dried shiitake mushrooms). While this substitution results in a lighter broth, it still delivers a rich, umami-packed flavor. Alternatively, you can use kombu dashi powder, with a recipe provided in the recipe card below.

How To Make Mentsuyu: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make mentsuyu.

Step 1

Soak kombu for 30 minutes or more.

How to make mentsuyu.

Step 2

Bring to a boil and take out the kombu.

How to make mentsuyu.

Step 3

Add soy sauce, mirin, and katsuobushi, bring it to a boil, and simmer.

How to make mentsuyu.

Step 4

Strain the mentsuyu to remove the katsuobushi.

Mentsuyu in a glass jar.

That’s it! Get ready to savor the delicious umami of mentsuyu soup.

Recipe Tips

  • The white powder on the kombu is an umami element, so do not rinse it with water.
  • Kombu releases its umami flavor when soaked. Soak it for at least 30 minutes or overnight.
  • Mentsuyu will be more flavorful by firmly pressing the katsuobushi with chopsticks while straining.
  • Leftover katsuobushi and kombu can be turned into a delicious onigiri filling (rice ball)- see the instructions in the following.

Storage

Keep the mentsuyu in a glass jar or airtight container and store it in the fridge for one week. For long-term storage, freeze it in a freezer bag or ice cube tray and store it in the freezer for one month.

What to do with the leftover dashi ingredients

dashi leftover (dashi gara)

When you make mentsuyu from scratch, you will have leftovers, called dashi gara (leftover dashi). Don’t throw them away; you can use them to make a delicious onigiri filling!

Finely chop kombu and katsuobushi, cook them in a pan over low heat, and let any extra liquid evaporate. Mix them with steamed rice and make an onigiri rice ball.

You will enjoy the perfect harmony between savory dashi ingredients and plain rice in this delicious onigiri!

How To Use Mentsuyu

Mentsuyu is the go-to soup base for Japanese noodles like udon, soba, and somen. It’s great for warm soups or cold dipping sauces and adds delicious depth to dishes like tempura sauce, simmered dishes, and seasoned rice.

Try These Easy Japanese Noodle Dishes

4 Japanese noodle dishes.

Satisfy those noodle cravings with these flavorful Japanese noodle recipes. From hot soups to refreshing cold dishes, there are many ways to enjoy these various noodles!

Your Questions Answered

Can you use soy sauce instead of mentsuyu?

No, you can’t. Using only soy sauce is too salty as mentsuyu has a milder flavor.

What does Mentsuyu sauce taste like? Is mentsuyu sweet?

It’s not sweet but mildly salty, and you can taste the savory flavor from the dashi stock.

What is mentsuyu sauce made of?

Mentsuyu is crafted with just three main ingredients–dashi stock, soy sauce, and mirin. Buying a store-bought mentsuyu in Japan is common, but it’s easy to make at home.

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Leave a Rating!

I hope you enjoy this Mentsuyu Recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Mentsuyu in a glass jar.

Mentsuyu Recipe (Classic Noodle Soup Base & Vegan Alternatives)

4.67 from 3 votes
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Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 4 servings
Author: Juri Austin
Try this authentic Mentsuyu Recipe for a deliciously rich taste!! Enjoy the irresistible umami flavors, perfect for slurping up with your favorite Japanese noodles!

Equipment

  • Medium saucepan 18cm (7 inches)
  • Strainer
  • Coffee filter or paper towel, cloth
  • Glass jar or airtight container

Ingredients

For Vegan Mentsuyu

Instructions

  • Soak the Kombu: In a medium saucepan, combine water and kombu. Let it soak for at least 30 minutes to extract the flavor.
  • Make the Kombu Dashi: After soaking, bring the mixture to a gentle boil over medium heat. Once it starts to boil, turn the heat off, and remove the kombu.
  • Simmer: Add soy sauce, mirin, and katsuobushi to the saucepan. Cook over medium heat until the mixture begins to boil. Reduce the heat to low and let the mixture simmer gently for 5 minutes.
  • Cool Down: Remove the saucepan from the heat and let the mentsuyu cool to room temperature.
  • Strain: Place a coffee filter inside a strainer and position it over a glass jar. Carefully strain the mentsuyu to remove the katsuobushi.

For Vegan Mentsuyu

  • Put all the ingredients in a pot and bring it to a boil.

Video

Notes

  • Storage: Keep in a glass jar or airtight container and store in the fridge for one week or the freezer for one month.
  • Dilute mentsuyu with water when you use it for dishes. See the “How to use it” section.

Nutrition

Serving: 1serving | Calories: 88kcal | Carbohydrates: 14g | Protein: 8g | Fat: 0.04g
Course: Soup
Cuisine: Japanese
Keyword: mentsuyu, noodle soup
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5 Comments

      1. Hi. I have a question. Can kombu and katsuobushi be used for something else after boiling?