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Dave's Eats

Mentsuyu

Recipe by user david

½ x1 x2
or click any ingredient amount to scale
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  • 1⁄4 cup 1⁄4 cup (59 g) sake
  • 1⁄2 cup 1⁄2 cup (130 g) mirin, to taste
  • 1⁄2 cup 1⁄2 cup (130 g) soy sauce
  • 1 1 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm), dried kelp
  • 1⁄2 to 1 cup 1⁄2 to 1 cup katsuobushi (dried bonito flakes), packed
  • 1⁄4 cup 1⁄4 cup (59 g) sake
  • 1⁄2 cup 1⁄2 cup (130 g) mirin, to taste
  • 1⁄2 cup 1⁄2 cup (130 g) soy sauce
  • 1 1 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm), dried kelp
  • 1⁄2 to 1 cup 1⁄2 to 1 cup katsuobushi (dried bonito flakes), packed

In a medium saucepan, bring sake and mirin to a boil over medium-high heat; cook until the alcohol smell dissipates. Add soy sauce. Add kombu and katsuobushi. Bring to a boil, reduce heat, and simmer 5 minutes. Turn off heat, steep until fully cooled to room temperature, then strain and set aside.

Category:

Dips & Dressings

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