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–+ servings
Mentsuyu can be dilluated with various amounts of water to make either a dipping sauce for cold noodles or a soup for hot noodle soups.
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Mentsuyu (Japanese Noodle Sauce)

If you've ever enjoyed a bowl of soba or udon and wondered how the broth could taste so clean yet deeply flavorful, the secret lies in Mentsuyu, a versatile Japanese seasoning made with just four simple ingredients.
Course Condiments & Pickles
Cuisine Japanese
Keyword sauce
Level Beginner
Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 10 servings
Calories 31kcal

Equipment

Ingredients

  • ¾ cup usukuchi soy sauce
  • ½ cup sake
  • 1 tablespoon evaporated cane sugar
  • 1 dashi pack
Grams + US Cups - US Standard

Instructions

  • Add the ¾ cup usukuchi soy sauce, ½ cup sake, 1 tablespoon evaporated cane sugar and 1 dashi pack to a small pot and bring to a boil. Turn down the heat to maintain a simmer and cook for 3 minutes.
    ¾ cup usukuchi soy sauce, ½ cup sake, 1 tablespoon evaporated cane sugar, 1 dashi pack
  • Remove the pot from the heat and let the mentsuyu cool to room temperature. You can also speed this up by putting the pot in an ice bath. When the mentsuyu is cool enough to touch, squeeze the dashi pack and discard.
    Chill the mentsuyu (noodle soup stock concentrate) before bottling.
  • Pour the mentsuyu into a bottle and keep refrigerated until you're ready to use it. It should keep for several months in the fridge.
    Store your mentsuyu in a bottle and keep it refridgerated.

Nutrition

Calories: 31kcal | Carbohydrates: 3g | Protein: 2g | Fat: 0.02g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 973mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.004IU | Calcium: 4mg | Iron: 0.4mg