Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules
Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mentsuyu noodle dipping sauce with dashi stock granules. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules is something which I’ve loved my whole life. They are nice and they look fantastic.

It's so refreshing to dip cold soba noodles in the chilled mentsuyu sauce, especially in summer. But you can also enjoy it warm , poured straight over a batch of freshly cooked noodles. Traditional mentsuyu recipes call for real dashi stock made from a base of kombu (seaweed) and dried bonito flakes.

To begin with this recipe, we have to first prepare a few components. You can have mentsuyu noodle dipping sauce with dashi stock granules using 7 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules:
  1. Take 45 to 60 ml Mirin (or hon-mirin)
  2. Get 15 ml Sake
  3. Prepare 30 ml A. Soy sauce (dark or whatever you use regularly)
  4. Make ready 15 ml A. Light sauce sauce (If you're from the Kanto area use 45 ml total of soy sauce)
  5. Prepare 135 to 180 ml B. Water
  6. Take 1/2 tsp B. Dashi stock granules
  7. Get 1 Umami seasoning

The Mentsuyu is diluted with water (sometimes no need to dilute), then serve with chilled noodles. This dipping sauce is called Tsuketsuyu (つけつゆ). This mentsuyu is the perfect broth for use in udon and soba noodle soup. With less dashi, the flavor becomes more robust as the mirin and shoyu ratios are increased.

Instructions to make Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules:
  1. Put the mirin and sake in a pan over a high heat. When it comes to a boil, let it boil off for 45 to 60 seconds to evaporate the alcohol. The result is called "nikiri mirin."
  2. There's another method for making nikiri mirin, which involves flaming it. This is how pros do it, but it's dangerous so I have just included the boiling method here. If you know how to flame it, do so until the flames die down.
  3. If you use the flaming method the amount of liquid will be less, but the umami will be concentrated so it's fine. When the nikiri mirin is done, turn off the heat and mix all the A. and B. ingredients together.
  4. Heat the liquid again while mixing well with a ladle. Just before it comes to a boil, add a little umami seasoning, turn off the heat and it's done.
  5. When you're in a hurry, cool it down in the freezer. Enjoy with lots of aromatic vegetables like chopped green onion, shiso leaves, and so on.
  6. Of course it's great for cold soba noodles or tentsuyu (dipping sauce for tempura). It will keep for at least 4 days.
  7. Use 100 ml of this mentsuyu, 300 ml of dashi stock and 2 pinches of salt + umami seasoning to make a delicious soup for warm noodles.
  8. If you use dashi stock made with konbu seaweed and bonito flakes instead of water + dashi stock granules, this will be even more delicious. Use twice the amount of bonito flakes you'd normally use to make dashi.
  9. This is the mentsuyu sauce I always have stocked in the refrigerator - and authentic version. "Multi purpose concentrated mentsuyu". It keeps for 3 to 4 months.
  10. It's a concentrated type that is made with proper dashi stock. You can use it for all kinds of recipes.
  11. I uploaded a recipe for "Juicy simmered shiitake mushrooms", which is so useful as an accompaniment or topping for hiyashi chuuka (cold Chinese style noodles) or somen noodles.
  12. I uploaded a curry udon recipe using this mentsuyu..
  13. I think 160 to 180 ml of B. water is just right, but since some mentsuyu is quite concentrated, start with 130 ml and add more to taste.

As a back-up when I run out of dashi or want to save time, I use store-bought Mentsuyu to prepare Tempura Dipping Sauce. Made with sake, mirin, soy sauce, kombu, and dried bonito flakes, Mentsuyu is the base sauce used in many Japanese noodle dishes and dipping sauces. Mentsuyu is typically concentrated and you'll need to add water to dilute it. This is perfect for dipping cold Soba or Somen noodles, tempura and more. It is so easy to make and keeps well in the refrigerator (at least a couple weeks) and comes in handy in a crunch time for dinner.

So that’s going to wrap this up with this special food mentsuyu noodle dipping sauce with dashi stock granules recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!