How to Make Appetizing Magical Japanese stock : Mentsuyu

Magical Japanese stock : Mentsuyu. 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 use this stock to lots of Japanese cuisine!

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. Lightly smoky and full of umami, Mentsuyu is a Japanese soup base used in a multitude of noodle dishes. You can easily make it at home with sake, mirin, soy sauce, and katsuobushi (dried bonito flakes). You can cook Magical Japanese stock : Mentsuyu using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Magical Japanese stock : Mentsuyu

1. Prepare 15 of *15cm Kombu seaweed.
2. You need 10 pieces of small size dried shiitake mushroom.
3. Prepare 300 ml of warm water.
4. Prepare 300 ml of mirin/ rice wine.
5. You need 300 ml of soysauce.
6. Prepare 20 g of bonito flakes (if vegan no needed).

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 (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.

Magical Japanese stock : Mentsuyu step by step

1. Place kombu and dried shiitake mushroom into a bowl. Pour warm water over it. Leave minimum 30 mins to get all soaked and bigger..
2. 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..
3. Put whole kombu, shiitake with dashi (in the bowl), soy sauce and bonito flakes. Medium heat. Cook until started to bubble..
4. Put down to low heat and cook for 5 mins..
5. Turn off the heat and leave it for a night..
6. Strain all the liquid into the bottle. I use empty beer bottle..
7. Enjoy! I have some recipes that I used this Mentsuyu..
8. 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..

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. This is perfect for dipping cold Soba or Somen noodles, tempura and more. This Mentsuyu Recipe (Cold Soba Noodle Dipping Sauce) is ready in minutes! Made from soy sauce, mirin, sake and dashi powder, it's a super refreshing dipping sauce for a hot summer's day. Traditional mentsuyu recipes call for real dashi stock made from a base of kombu (seaweed) and dried bonito.