Recipe of Concentrated All-Purpose Mentsuyu

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, concentrated all-purpose mentsuyu. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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.

Concentrated All-Purpose Mentsuyu is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Concentrated All-Purpose Mentsuyu is something which I have loved my whole life. They’re nice and they look wonderful.

Recipe of Concentrated All-Purpose Mentsuyu

To begin with this recipe, we must first prepare a few components. You can cook concentrated all-purpose mentsuyu using 6 ingredients and 21 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Concentrated All-Purpose Mentsuyu:

1. Take 350 ml Mirin…A
2. Make ready 200 ml Soy Sauce…A
3. Make ready 100 ml Usukuchi soy sauce…A
4. Get 100 ml Sake…A
5. Prepare 100 grams Thickly sliced bonito flakes (you can used dried bonito flakes too, but they more or less lose their flavor)
6. Take 2 pieces about 8 cm Kombu for dashi stock

Use this tsuyu as a base for Japanese soups, stews, and stir fries. Tentsuyu (Japanese: てんつゆ/天汁) is Japanese tempura dip. The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. A general, all-purpose, tentsuyu might consist of three parts dashi, one part mirin, and one part soy sauce.

Instructions

Steps to make Concentrated All-Purpose Mentsuyu:

1. Add the "A" ingredients and the kombu to a sauce pot and let sit for about half a day. *If you're in a hurry, cut notches into the kombu and let sit for 3 hours.
2. Heat the mixture from Step 1 on medium heat. Before it begins to boil, remove the kombu from the pot. When it boils, add all of the bonito flakes and lower the heat to low.
3. The listed amount of bonito flakes is not a mistake. This is how much you use. If you double the amount used for normal dashi stock, you should have enough.
4. Boil the liquid from Step 2 about 10 minutes and turn off the heat. *If you let the soy sauce bubble and boil on high heat, it becomes bitter, so it's important to lower the heat to low and simmer.
5. Allow to cool, line a strainer with a paper towel and strain. *As seen in the picture, if you use a strainer with small holes like a tea strainer, you don't need a paper towel.
6. When it has cooled, pour into a glass storage jar that was sterilized in boiling water and it's done. Store in the refrigerator. *It's preservative-free, yet lasts for at least 3 months.
7. For somen noodles, cold udon, or soba, use the ratio Noodle Sauce: Water = 1:2.5~3. If you substitute one part of the water for the water used when hydrating dried shiitake mushrooms, it's ok.
8. For standard udon and soba noodle broth, use the following ratio Noodle Sauce: Water = 1:7.5 ~ 9 + salt as needed. *For one person, 2 pinches of salt in 400 ml of water is good.
9. The 1:9 ratio of sauce in Step 8 should look like this color. *I sometimes use the Kansai-style light soy sauce to make the base.
10. You can dilute it however you want and use it for various noodles…If you can remember your favorite dilution ratio, then you can have the flavor of your favorite restaurant's sauce anytime, right at home.
11. If you find that the flavor of the sauce feels a bit on the weaker side after you've diluted it with water, this is probably due to the fact that the dashi wasn't made probably.
12. Before adding the seasoning, please add [Bonito soup granules] and [flavor enhancing umami seasoning]. The flavor will taste very good.
13. Not only can you use this sauce for udon or yakisoba, you can also use it for Japanese-style pasta etc. Use it as a replacement for noodle sauce in recipes. It definitely tastes better than the cheap sauces sold in the markets.
14. I always make an extra amount to preserve. But in the case of an emergency, when I run out, I always buy the brand of sauce shown in the picture.
15. If you add the water from the beginning while diluting it for somen or udon etc., it will only keep for about 3 days and it will change the flavor of the sauce a bit.
16. For example, if you think "I'm only going to use it for today's somen". It's best to dilute the concentrated sauce with dashi broth.
17. I also uploaded"Straight Noodle Sauce made from Soup Granules." It's easy and quick so I recommend it as well.
18. I also uploaded a standard, salty-sweet dish that goes very well with cold Chinese noodles or somen "Maitake Mushrooms Boiled in Sugar Syrup".
19. There's also a recipe that uses this sauce to make Curry Udon.
20. I also used this sauce in another recipe for Sesame Seed Sauce and uploaded it.. I recommend it with spinach.
21. I uploaded a recipe using this sauce for Seasoned and Mixed Rice.

For ingredients with strong odors or flavors, however, sake and sugar might be used instead of mirin, or more or. Hence, Mentsuyu is a kind of versatile seasoning. Packed with plenty of umami, the sauce is a multipurpose seasoning for a wide range of foods. He likes using a plastic bag because it's convenient and helps keep in. Mentsuyu (麺つゆ), or simply tsuyu, is an all-purpose sauce and broth with mouth-watering umami flavor.

As simple as that Guide to Make Concentrated All-Purpose Mentsuyu

So that’s going to wrap it up for this exceptional food concentrated all-purpose mentsuyu recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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