Mentsuyu (noodle soup base)
Mentsuyu is a concentrated Japanese soup seasoning, that is used to season almost everything — from yaki udon, to hot noodle soups like kake udon and kake soba.
To use it as a hot noodle soup base, dilute it with 4 parts water for 1 part mentsuyu (the resulting broth is then known as kaketsuyu).
INGREDIENTS
- 125ml (1/2 cup) sake
- 250ml (1 cup) soy sauce
- 250ml (1 cup) mirin
- 10g katsuobushi (dried bonito flakes)
- 10g kombu (dried kelp)
STEPS
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Add all ingredients to a medium saucepan. Over medium-low heat, bring the mixture to a boil.
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Allow it to simmer for 5 minutes, before turning off the heat and allowing it to cool for another 5-10 minutes.
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Strain through a fine-mesh sieve.
NOTES
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The mentsuyu can be stored in the fridge for a month.
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The used kombu and katsuobushi can be stored in the refrigerator for a week or in the freezer for up to a month.
