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Tsuyu Mentsuyu Mendare Japanese Noodle Sauce Recipe

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!

Prep Time 15 mins
Cook Time 10 mins
Calories 59.6 kcal
Protein 11g
Rating 4.0 (1 Reviews)
Tsuyu Mentsuyu Mendare Japanese Noodle Sauce 40

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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)

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How to Make Tsuyu Mentsuyu Mendare Japanese Noodle Sauce

  1. 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.
  2. Reduce heat to medium-low, and gently skim off any foam or scum that rises to the surface.
  3. Add 1 cup (approximately 10g) dried bonito flakes (katsuobushi) and 4 inches (10cm) kombu seaweed (kelp). Heat to a gentle simmer.
  4. As soon as the mixture returns to a simmer, immediately remove from heat. Do not boil.
  5. Stir in ⅓ cup (80ml) mirin. Cover and refrigerate overnight (at least 8 hours) to allow the flavors to meld.
  6. 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.
  7. (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.
  8. Transfer the strained tsuyu to a clean glass or plastic bottle with a tight-fitting lid. Refrigerate. Keeps for at least one year.
  9. 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

0g

Carbs

2g

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