Tsuyu Mentsuyu Mendare Japanese Noodle Sauce Recette

Unlock the secrets of Japanese cuisine with this homemade Tsuyu Mentsuyu Mendare! This versatile, concentrated broth is the foundation for countless dishes, from savory udon and soba noodles to flavorful oden and unique salad dressings. While readily available in bottled form in Japan, making your own allows you to control ingredients and achieve a depth of flavor unmatched by store-bought versions. This recipe provides a clear, delicious base that will last for at least a year in your refrigerator. Learn how to transform simple ingredients into a culinary masterpiece that elevates every Japanese dish. Plus, discover bonus uses for leftover bonito flakes and kombu seaweed – creating your own delicious furikake!

Préparation 15 min

Cuisson 10 min

Calories 59.6 kcal

Protéines 11g

Note Soyez le premier

Tsuyu Mentsuyu Mendare Japanese Noodle Sauce

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Tsuyu Mentsuyu Mendare Japanese Noodle Sauce

1 cup (200ml) soy sauce (regular, not light)
4 cups (800ml) water
⅓ cup (80ml) mirin
½ cup (100g) granulated sugar
1 cup (approximately 10g) dried bonito flakes (katsuobushi)
4 inches (10cm) kombu seaweed (kelp)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tsuyu Mentsuyu Mendare Japanese Noodle Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Tsuyu Mentsuyu Mendare Japanese Noodle Sauce

In a medium-sized pot, combine 4 cups (800ml) water, 1 cup (200ml) soy sauce, and ½ cup (100g) granulated sugar. Bring to a boil over medium-high heat.
Reduce heat to medium-low, and gently skim off any foam or scum that rises to the surface.
Add 1 cup (approximately 10g) dried bonito flakes (katsuobushi) and 4 inches (10cm) kombu seaweed (kelp). Heat to a gentle simmer.
As soon as the mixture returns to a simmer, immediately remove from heat. Do not boil.
Stir in ⅓ cup (80ml) mirin. Cover and refrigerate overnight (at least 8 hours) to allow the flavors to meld.
Line a fine-mesh sieve with several layers of cheesecloth. Carefully pour the cooled tsuyu through the sieve, straining multiple times until the broth is perfectly clear. Discard the solids.
(Optional) Use the leftover bonito flakes and kombu to make furikake: Chop the kombu, then stir-fry with the flakes, sesame seeds, and a touch of teriyaki sauce.
Transfer the strained tsuyu to a clean glass or plastic bottle with a tight-fitting lid. Refrigerate. Keeps for at least one year.
Enjoy your homemade tsuyu in your favorite noodle dishes, or as a base for other sauces and marinades!

Nutrition Information (Approximate per serving)

Sodium

134 g

Sugar

16g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Asian Japanese Healthy 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Cuisine Preparation Sauces Condiments Etc Asian Japanese Savory Sauces

Questions fréquentes

Combien de temps faut-il pour préparer Tsuyu Mentsuyu Mendare Japanese Noodle Sauce ?

Tsuyu Mentsuyu Mendare Japanese Noodle Sauce prend environ 25 minutes du début à la fin — environ 15 minutes de préparation et 10 minutes de cuisson.

Combien de calories contient Tsuyu Mentsuyu Mendare Japanese Noodle Sauce ?

Tsuyu Mentsuyu Mendare Japanese Noodle Sauce contient environ 59.6 calories par portion, avec environ 11 g de protéines, 2 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Tsuyu Mentsuyu Mendare Japanese Noodle Sauce ?

Les principaux ingrédients de Tsuyu Mentsuyu Mendare Japanese Noodle Sauce sont Soy Sauce, Water, Mirin, Sugar, Bonito Flakes, Kombu Seaweed. Consultez la liste complète avec les quantités ci-dessus.