Let me say it up front: it’s a Japanese pantry essential. Also called “tsuyu,” this foundational condiment brings quintessential Japanese flavor to your dishes. A true ambassador of Japanese tastes!
What is mentsuyu?
Mentsuyu is the base sauce for many soups, broths, and noodle dishes. Traditionally, it’s a blend of soy sauce and mirin, enriched with cooking sake, katsuobushi (dried bonito), a little sugar, and seaweed.
“Mentsuyu” literally means “noodle sauce” in Japanese. You couldn’t ask for a clearer name!
These days, its uses go well beyond that. You can use mentsuyu to season just about any dish. That’s what makes it so versatile!
Types of mentsuyu
In general, it’s made the same way: soy sauce, mirin, and sugar are simmered, then dashi is added to deepen the flavor.
At this point, note that there are two categories of mentsuyu:
- the ready-to-use (straight) sauce and the concentrated sauce. The ready-to-use version has a mild flavor and can be used without dilution.
- The concentrated version is much more intense and must be diluted with water!
What does mentsuyu taste like?
At heart, mentsuyu is a sweetened soy sauce, milder than plain traditional soy sauce. Simmering tempers the salinity so it doesn’t overpower the other flavors.
Some versions are, of course, saltier than others, though in Japan it’s typically enjoyed moderately sweet. Expect subtle smoky notes from the kombu and bonito flakes, and a pronounced umami character.
How to use mentsuyu?
Originally, mentsuyu was created to season noodle dishes. Rich in umami, it amplifies the flavors of whatever you add it to.
Best of all, it stands on its own. Use it as a dipping sauce for your tempura or spoon it over rice bowls and noodle dishes—soba, udon, or somen all work!
If you’re using a concentrated version, be sure to dilute it properly. Most bottles list dilution ratios by use, and you can always adjust to taste.
Where to buy mentsuyu?
You’ll easily find it in Asian grocery stores. It’s less common in mainstream supermarkets, but you can make it at home with a few ingredients: kombu seaweed, mirin, soy sauce, cooking sake, and katsuobushi. Simply simmer everything together—below you’ll find a recipe with precise quantities.
Also try my cold soba dipping sauce; it’s a very similar alternative!
How to store mentsuyu?
Contrary to what you might expect, mentsuyu doesn’t keep very long… The ready-to-use version is more delicate and lasts only a few days, while the concentrated version will keep for several weeks after opening.
For best keeping, store the bottle in a cool place, ideally in the refrigerator.
Ingredients
- 60 ml sake
- 135 ml mirin
- 120 ml light soy sauce
- 0.5 piece kombu 5 x 5 cm
- 5 g katsuobushi
Instructions
- Gather all ingredients.
- In a saucepan, combine the sake, mirin, and soy sauce.60 ml sake, 135 ml mirin, 120 ml light soy sauce
- Add the kombu and katsuobushi.0.5 piece kombu, 5 g katsuobushi
- Bring to a gentle boil over medium-low heat.
- Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool.
- Strain through a fine-mesh sieve (save the kombu and katsuobushi for another use; see below).
Notes
How to Use Mentsuyu
This Mentsuyu is concentrated. As a general guide, use a 1:2 mentsuyu-to-water ratio for Zaru Soba/Udon dipping sauce, and 1:4 for Udon/Soba noodle soup. Adjust to taste by adding more mentsuyu or water.Storing Homemade Mentsuyu
Store Mentsuyu in a Mason jar in the refrigerator for up to one month.What to Do with Used Katsuobushi and Kombu?
Place the used kombu and katsuobushi in an airtight container and refrigerate for up to one week, or freeze for up to one month.Reuse the spent katsuobushi and kombu to make homemade furikake.
