Japanese Noodle Soup Base

Mentsuyu
  • By
    Yuke Miura
  • Time
    10 minutes
Japanese Noodle Soup Base

This additive-free, homemade men-tsuyu is full of the flavor of bonito and kelp, with just the right amount of sweetness and natural taste.

It can be refrigerated for up to a month, and can be used with versatility in a variety of Japanese dishes!

Nutrition per Serving
  • Calories
    246
  • Sodium
    4688mg
  • Fat
    0.2g
  • Protein
    9.6g
  • Carbs
    33.5g
  • Fiber
    0.3g
  • Cholesterol
    9mg

Ingredients

Servings
-
1
+
Imperial
    • A
    • 120  ml Sake
    • 120  ml Mirin (Japanese sweet sake)
    • B
    • 200  ml Soy sauce
    • tbsp Cane sugar (or white sugar)
    • 0.5  tsp Salt
    • 4 inches x 2 inches Kombu (Kelp)
    • 0.75  oz A handful of bonito shavings

Instructions

Step 1

Bring ingredients (A) to a boil in a pan. Simmer over low heat for 3 minutes to remove the alcohol.

Japanese Noodle Soup Base

Step 2

Add ingredients (B) to the same pan and heat for 5 minutes, just below its boiling point.
If you let it boil, the soy sauce will lose its aroma.

Japanese Noodle Soup Base

Step 3

Prepare a bowl, strainer and kitchen paper. Strain liquid from step 2. Once sufficiently cooled, put liquid contents into a jar and refrigerate.

It can be kept refrigerated for a month.

Japanese Noodle Soup Base

Tips

  • If the heat is too high or the cooking time is too long, the taste will be altered for an undesirable result.
  • We recommend doubling the amount of kelp (kombu) and bonito shavings to increase the flavor.

Homemade Mentsuyu and its usage ratio

《Sukiyaki》 Mentsuyu 1: Water 1
《Soba/Somen Soup》 Mentsuyu 1 : Water 4
《Ten-tsuyu (tempura sauce)》 Mentsuyu 1 : Water 5
《Soba noodles》 Mentsuyu 1 : Water 7
《Nimono-simmer with vegetables and meat》Mentsuyu 1 : Water 10
《boiled vegetables, natto (fermented soybeans), chilled tofu, rice with egg》Original

Yuke Miura
Culinary Expert

Yuke divides his professional time between TV program food coordination, supervising cooking videos, devising company recipes, developing restaurant menus, writing columns, participating in cooking classes and food events. He is known for his ability to pair foods well with alcoholic beverages, Yuke also focuses on recipes using niche ingredients and homemade seasonings. In his mind, cooking is a medium of expression, and that it is a form of entertainment that provides excitement and happiness.