Mentsuyu / noodle soup base

2-3 times concentrated soup base for noodles.

<Ingredients>

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


<Directions>
1.

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








2.

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








3.

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

<Notes>

• 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.