Magical Japanese stock : Mentsuyu. The dashi I used is the same one that I wrote about before – How to Make Dashi Broth (from katsuobushi and konbu) This mentsuyu is the perfect broth for use in udon and soba noodle soup. It is a little bit far to go to Japanese supermarket to just get Mentsuyu. These ingredients are accessible to get at Asian supermarket.
You can easily make it at home with sake, mirin, soy sauce, and katsuobushi (dried bonito flakes). Mentsuyu (めんつゆ), or sometimes called Tsuyu (つゆ), is a Japanese soup base commonly used in soba and udon noodle dishes. Mentsuyu (麺汁) literally translates to "noodle broth", but the term is usually used to refer to a multipurpose seasoning that's like the Japanese version of season-all. You can cook Magical Japanese stock : Mentsuyu using 6 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Magical Japanese stock : Mentsuyu
- You need 15 of *15cm Kombu seaweed.
- Prepare 10 pieces of small size dried shiitake mushroom.
- Prepare 300 ml of warm water.
- It’s 300 ml of mirin/ rice wine.
- It’s 300 ml of soysauce.
- Prepare 20 g of bonito flakes (if vegan no needed).
It's most obvious use is as a concentrated soup base for Japanese noodles soups, but it can also be used in place of soy sauce in dishes ranging from salads to stir-fries to. We love having a batch of mentsuyu sauce in the fridge so it's always on standby whenever we get hungry! It's so refreshing to dip cold soba noodles in the chilled mentsuyu sauce, especially in summer. But you can also enjoy it warm, poured straight over a batch of freshly cooked noodles.
Magical Japanese stock : Mentsuyu instructions
- Place kombu and dried shiitake mushroom into a bowl. Pour warm water over it. Leave minimum 30 mins to get all soaked and bigger..
- Once kombu and dried shiitake mushroom has soaked, start boiling mirin/ rice wine in the pot. Cook with low heat until the line started to appear..
- Put whole kombu, shiitake with dashi (in the bowl), soy sauce and bonito flakes. Medium heat. Cook until started to bubble..
- Put down to low heat and cook for 5 mins..
- Turn off the heat and leave it for a night..
- Strain all the liquid into the bottle. I use empty beer bottle..
- Enjoy! I have some recipes that I used this Mentsuyu..
- Me turn on the right top. Leftover scraps can use for other dishes. I make umami frikake with bonito flakes. Mushroom can be used in lots of Asian dishes. Total flavor bomb. I cook rice with this kombu. Gives rice deepen flavor..
Traditional mentsuyu recipes call for real dashi stock made from a base of kombu. Mentsuyu (めんつゆ), or sometimes called Tsuyu (つゆ), is a Japanese soup base used in soba and udon noodle dishes. It's made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes). With umami-packed dashi in the mixture, we use Mentsuyu as a basic sauce or broth for many Japanese dishes such as hot and cold noodles. You may also wish to try mentsuyu (noodle sauce), another very versatile tsuyu dipping sauce that gives many soups and dishes a great, complex Japanese umami flavor.