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Homemade Mentsuyu

The most versatile seasonings
Prep Time 6 hrs
Cook Time 30 mins
Course all
Cuisine Japanese


  • 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


  • 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