Mentsuyu (noodle soup base) is one tasty way to season your noodles. Mentsuyu is commonly used for udon, soba, somen noodles. But, it can also be used to season tempura and appetizers like agedashi tofu or ohitashi. While there are many variations this recipe is one of my favorites. It calls for niban dashi which provides plenty of umami. I usually double or triple the recipe and freeze the leftovers in a jar. This could be your go-to recipe each time a recipe calls for mentsuyu!
- 2 cups ichiban dashi (see note below )
- 1/4 cup usukuchi shoyu (light soy sauce)
- 1/4 cup mirin
- Combine all of the ingredients in a saucepan and bring to a simmer. Cook for up to 5 minutes until the alcohol smell has dissipated....
- Get the full instructions at All day I Eat