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Home » Condiments » Sauces » Soy Sauce » Mentsuyu

Mentsuyu

Mentsuyu is a Japanese sauce, made of dark soy sauce, white cooking sugar (“san-on-to”)and mirin (this base is called “Hon Gaeshi”), to which dashi (typically ichban dashi, aka Primary Dashi) is added.

It can be used warmed, as a base for soup, or chilled, as a cold dipping sauce for cold noodles such as udon, soba and somen.

You can buy Mentsuyu in stores in bottles, either ready to use or in concentrated form. For a dipping sauce, you dilute the concentrated with water, either 2 or 3 parts water (the bottle will tell you.) For a soup base, you will likely dilute the concentrated with 4 or 5 parts water.

Cooking Tips

Mentsuyu Recipe:

mix:
⅛ cup Hon Gaeshi
⅓ cup dashi

Mentsuyu is better if prepared with the dashi about half a day ahead, to let the flavours meld.

Storage Hints

Once diluted with dashi, store in refrigerator and use up within 3 to 4 days.

This page first published: May 5, 2011 · Updated: May 8, 2018.

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Tagged With: Soy Sauce

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