Authentic Mentsuyu Recipe for Japanese Noodles
Try this homemade mentsuyu for a rich, umami-packed flavor! It’s a go-to soup base for Japanese noodles like udon, soba, and somen. Make a batch and enjoy it in all kinds of delicious dishes!
Equipment
Ingredients
Instructions
From Scratch Version
- 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.
Quick Version (with Dashi Powder)
- Add all the ingredients to a saucepan, bring to a boil, and simmer until the kombu dashi powder dissolves.
Notes
- Storage: Store in a glass jar or an airtight container in the fridge for up to 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.
- Vegan Alternative: Try this vegan mentsuyu recipe!
- Use as-is or dilute with water, depending on your preference.
Video
Nutrition
Serving: 1servingCalories: 88kcalCarbohydrates: 14gProtein: 8g
This nutritional information is estimated and provided for general reference only.