Recipe of All-Purpose Mentsuyu

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, all-purpose mentsuyu. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

All-Purpose Mentsuyu is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. All-Purpose Mentsuyu is something that I have loved my whole life. They are fine and they look wonderful.

Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more. It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in handy in a crunch time for dinner.

Guide to Make All-Purpose Mentsuyu

To begin with this particular recipe, we must first prepare a few ingredients. You can cook all-purpose mentsuyu using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients

The ingredients needed to make All-Purpose Mentsuyu:

1. Prepare 250 ml Soy sauce
2. Make ready 250 ml Mirin
3. Get 50 ml Sake
4. Take 5 cm x 10 cm Kombu
5. Prepare 25 grams Bonito flakes

Mentsuyu is an all-purpose sauce in Japanese cooking. It is usually used as a dipping sauce for soba noodles or tempura, as a soup base for somen or udon noodles, or is poured over tofu and vegetables. Mentsuyu is typically made from Japanese sake, mirin, light soy sauce, dried seaweed, and dried bonito flakes. Mentsuyu is a noodle soup base made with koikuchi (dark) soy sauce and awase (kombu and bonito) dashi.

Instructions

Instructions to make All-Purpose Mentsuyu:

1. Lightly wash and pat dry the konbu. Combine the ingredients in a pot.
2. Let it sit for two hours, then turn on the heat. Bring it to a boil, then simmer on very low heat for 3 minutes.
3. Strain and let cool. Once cooled, pour into a jar sterilized by boiling water and let cool. Once cooled, store in the refrigerator.
4. To use in udon or soba, thin with 6 times the amount of water.
5. For use on cold udon, thin with 4 times the amount of water. - - https://cookpad.com/us/recipes/153512-chilled-tanuki-udon-noodles-with-grated-daikon-radish
6. For zaru udon, zaru soba, hiyamugi noodles, or soumen, thin with 2 times the amount of water.

This versatile liquid is typically used as an all-purpose noodle soup base, and can be used to infuse noodle dishes with authentic flavors. The most common use for Mentsuyu is as a dipping sauce for cold or hot noodles. The mentsuyu noodle dipping sauce you get at soba restaurants uses mackerel flakes; that's why it's so tasty. These flakes give out so much umami flavor. Mentsuyu (めんつゆ), or sometimes called Tsuyu (つゆ), is a Japanese soup base commonly used in soba and udon noodle dishes.

As simple as that Simple Way to Prepare All-Purpose Mentsuyu

So that’s going to wrap it up for this special food all-purpose mentsuyu recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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