Bowl of Mentsuyu

Mentsuyu & Kaeshi
Japan

Makes
Effort:
Sched:
DoAhead:  
2-1/4 cup  
**
15 min  
Yes
These are the basic sauce components for many Japanese noodle soups and noodle salads. Mentsuyu is used as a dip for cold noodles in the strong 1 to 1 ratio as given here, or diluted as far as 3 to 1 with more Dashi. For soup broth it can be taken even as far as 6 to 1.




1
1/4
1/4


1
1

c
c
c


c
c
Kaeshi
Soy Sauce, dark (1)  
Sugar
Mirin (2)

Mentsuyu  
Dashi (3)
Kaeshi
Kaeshi   -   (5 min)
  1. Put all ingredients in a saucepan. Bring to a simmer for about 2 minutes.
Mentsuyu   -   (10 min)
  1. Make Dashi, either by the traditional method found on our Dashi recipe, or simply bring water to a boil, take off the heat and stir in 1/4 teaspoon of Hon Dashi granules per cup of water.
  2. Make Kaeshi. Note that some recipes combine making the Dashi and Kaeshi into a single recipe.
  3. Mix together equal amounts of Dashi and Kaeshi. Note that this proportion can vary depending on preference end use.
NOTES:
  1. Soy Sauce:   I don't really care for heavy dark soy sauces like the Chinese, so I select a lighter sauce that is still pretty dark.
  2. Mirin:   This is a sweetened, higher alcohol Sake used for cooking rather than drinking. The real thing is preferred, but most on the market is fake. Of course, I have the real thing, but, if I didn't, Philistine that I am, I'd just pour in some regular Sake - this stuff is already way sweet from the sugar, and really doesn't need any more sweet.
  3. Hon Dashi:   [True Dashi]   This is a higher grade of Dashi-no-moto (granulated instant dashi stock) indicating it is actually made using real Kelp and Bonito, rather than cleverly faked. It may still be laced with MSG and salt. For traditional Dashi see our Dashi recipe.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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