Mentsuyu Sauce
This sauce elevates and creates Japanese noodle broth, or can be used as a dipping sauce. It's umami, savory, a little sweet, and uses just a handful of Asian pantry staples.
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Servings: servings
Calories: 339kcal
Equipment
- Small to medium saucepan
- Strainer or cheesecloth
- Glass Storage jar or dressing bottle
Ingredients
- 1 cup soy sauce
- 1 cup mirin
- ½ cup sake
- 2 teaspoons sugar
- 1 cup water
- 1 piece kombu about 4x4 inches – Dried kelp, essential for umami
- 1 cup loosely packed bonito flakes or dried shiitake mushroom for vegan version
Instructions
Make the dashi base
- Add the water and kombu to a saucepan. Let it soak for 15 minutes. Turn on the heat to medium-low and bring just to a high heat. Remove the kombu and do not ever boil it.1 cup water, 1 piece kombu
- Add the bonito flakes to the hot water and low simmer for 2 minutes. Turn off heat and let the flakes settle for another 2 minutes. Strain out the flakes and return the dashi to the pot.1 cup loosely packed bonito flakes
Add soy sauce, mirin, sake, and sugar
- Pour in soy sauce, mirin, sake, and sugar. Stir and bring to high heat for 3 more minutes to let the flavors blend. Do not boil.1 cup soy sauce, 1 cup mirin, ½ cup sake, 2 teaspoons sugar
Cool and store
- Let the sauce cool completely, then pour into a clean, glass jar or dressing bottle. Store in the refrigerator for up to 10 days.
Nutrition
Nutrition Facts
Mentsuyu Sauce
Amount per Serving
Calories
339
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.02
g
Sodium
7393
mg
321
%
Potassium
262
mg
7
%
Carbohydrates
62
g
21
%
Fiber
1
g
4
%
Sugar
34
g
38
%
Protein
13
g
26
%
Vitamin A
1
IU
0
%
Vitamin C
0.04
mg
0
%
Calcium
32
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.