Mentsuyu is a traditional Japanese seasoning made primarily with soy sauce, sugar, and dashi (Japanese soup stock).
It is commonly used as a dipping sauce or soup base for Japanese noodles such as soba, udon, and somen. It can also be used as a versatile seasoning for simmered dishes, rice bowls, dressings, and other Japanese dishes.
There are many types of store-bought mentsuyu, including concentrated and ready-to-use varieties. However, you can also easily make your own concentrated mentsuyu at home using a few simple ingredients.
This homemade mentsuyu recipe makes approximately 110 ml of concentrated sauce, enough for about 4 servings when diluted with water. It has a rich soy sauce flavor balanced by the umami of dashi, making it a convenient and versatile base for a variety of Japanese dishes.
- Soy sauce: 30ml
- White wine 60m
- Sugar: 5 tsp
- Powdered dashi: 1-2 teaspoons
- Water: 20 ml
Instructions
1. Combine the Ingredients
Add the soy sauce, cooking sake, sugar, powdered dashi, and water to a saucepan.
Stir gently to combine, making sure that the sugar and powdered dashi do not settle at the bottom of the pan.
Tip
There is no need to heat the ingredients over high heat from the beginning. Warm them gradually over medium heat so that the ingredients blend together evenly.
2. Heat the Mentsuyu
Place the saucepan over medium heat and stir occasionally as the mixture warms.
Once the sugar has completely dissolved and the mixture is well combined, reduce the heat to low just before it comes to a full boil.
3. Cool and Transfer to a Container
Once the sugar has dissolved completely and the dashi and seasonings are well blended, remove the saucepan from the heat.
Allow the mentsuyu to cool to room temperature, then transfer it to a clean container.
When storing homemade concentrated mentsuyu, always use a clean, airtight container and clean utensils. Because this concentrated version contains less water than regular mentsuyu, it can generally be stored for longer.
However, as it is homemade and contains no preservatives, keep it refrigerated and use it within about 1–2 weeks as a general guideline. Always check the appearance and smell before use, and discard it if anything seems unusual.
The key is to avoid bringing the mixture to a vigorous boil and to heat it gently so that the flavors blend together.
One of the advantages of this concentrated mentsuyu is its versatility. Dilute it with water to use as a dipping sauce or soup base for soba, udon, and somen, or use it as a seasoning for ajitama (Japanese marinated eggs), simmered dishes, rice bowls, dressings, and other Japanese dishes.
Because this is a concentrated version with less water than regular mentsuyu, it can generally be stored longer than a non-concentrated version. Store it in a clean, airtight container in the refrigerator and use it within about 1–2 weeks as a general guideline. Since this is a homemade product without preservatives, always check its appearance and smell before use and discard it if anything seems unusual.
We hope you enjoy this versatile concentrated mentsuyu and discover many delicious ways to use it in your everyday cooking!