All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mentsuyu / noodle soup base

2-3 times concentrated soup base for noodles.


200 cc soy sauce
200 cc mirin
100 cc sake
20 g katsuobushi bonito flakes
10 cm kombu kelp


Put all ingredients in a pot, and bring to boil on low heat.


When reaching a boil, immediately turn off heat, and let cool.


When cool, strain, and keep refrigerated up to one month.

  • This is on the sweet side.
  • Do not keep the liquid boiling, as it would damage the mellow taste.
  • When using for noodle soup, dilute with water to desired strength, and adjust flavor with soy sauce and salt.

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