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Homemade Mentsuyu
The most versatile seasonings
Print Recipe
Pin Recipe
Prep Time
6
hours
hrs
Cook Time
30
minutes
mins
Course
all
Cuisine
Japanese
Ingredients
100
ml
light soy sauce
300
ml
Sake
400
ml
Mirin
35
g
Katsuobushi
4
pieces
Dried Shiitake musurooms
1
piece
Kombu kelp (10g)
60
g
salt
Instructions
Combine all the ingredients except salt in a pot, let it steep at least 6 hours to overnight
Cook on very low heat, gently simmer for 20 mins wihout boiling.
Turn the heat off and let it cool to room temperature.
Pass through a seive and add salt.
Cook on low and stir to dissolve the salt.
Transfer to bottle, keep in a fridge. It will well keep up to 3~4 months.
Pour 2 cups of water to left over ingredients and boil for 5 to 6 mins. It's called "Nibandashi" , second Dashi, and you can use it for any dishes.
Keyword
japanese cooking, japanese food, japanese recipe, kitchen princess bamboo, kombu dashi, mentsuyu