Mentsuyu (麺汁) literally translates to "noodle broth", but the term is usually used to refer to a multipurpose seasoning that's like the Japanese version of season-all. It's most obvious use is as a concentrated soup base for Japanese noodles soups, but it can also be used in place of soy sauce in dishes ranging from salads to stir-fries to sauces for adding flavor and umami to the dish. Most bottled varieties are loaded with MSG, so here's my easy recipe for making a kansai-style mentsuyu.
Course Condiments & Pickles
Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian
Prep Time 1minute
Cook Time 4minutes
Total Time 5minutes
¾cupusukuchi soy sauce
1tablespoonevaporated cane sugar
Add all the ingredients and bring to a boil. Turn down the heat to maintain a simmer and cook for 3 minutes.
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.
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.