Half an Hour to Preparing 5-Star Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules

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Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules

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To cook an unforgettable Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules, below are the materials needed:

You need 45 of to 60 ml Mirin (or hon-mirin).
Take 15 ml of Sake.
Provide 30 ml of A. Soy sauce (dark or whatever you use regularly).
Take 15 ml of A. Light sauce sauce (If you're from the Kanto area use 45 ml total of soy sauce).
Prepare 135 of to 180 ml B. Water.
Provide 1/2 tsp of B. Dashi stock granules.
Use 1 of Umami seasoning.

After preparing the ingridients, now you are ready to make your 5-star Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules by following the guidances on this section:

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.".
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..
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..
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..
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..
Of course it's great for cold soba noodles or tentsuyu (dipping sauce for tempura). It will keep for at least 4 days..
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..
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..
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..
It's a concentrated type that is made with proper dashi stock. You can use it for all kinds of recipes..
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..
I uploaded a curry udon recipe using this mentsuyu...
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..

It is dipped in a soy-based and dashi based dipping sauce called mentsuyu. Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. 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, stays for a month in my fridge), and comes in. Mentsuyu (麺汁) literally translates to "noodle broth", but the term is usually used to refer to a multipurpose seasoning that's like the Japanese version of season-all.

Recipe : Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules

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