Mentsuyu (Noodle Soup Base) 麺つゆ

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  • Mentsuyu, Japanese Noodle Soup Base in a cup.

    Mentsuyu is Japanese soup base used in soba and udon noodle dishes.  It’s made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes).

    There are two types of mentsuyu: kaketsuyu, which is poured hot over boiled noodles to make noodle soup, and tsuketsuyu which literally means “dipping soup” for chilled noodles.

    Mentsuyu is usually sold concentrated, so dilute with water before using.  The proportion of water used to dilute the soup base varies depending on the use.  Usually 2-3 parts of water for 1 part of mentsuyu.

    This mentsuyu recipe is also concentrated, so please adjust the soup base accordingly.

    Here’s the video on How To Make Mentsuyu (Noodle Soup Base) on my YouTube Channel! Enjoy!

    For convenience, you can purchase Mentsuyu bottle from Japanese (or Asian) grocery stores or online.

    Mentsuyu in a bottle.

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    4.23 from 9 votes
    Mentsuyu (Japanese Noodle Soup Base) | Easy Japanese Recipes at
    Mentsuyu (Noodle Soup Base)
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
    Mentsuyu is Japanese soup base used in soba and udon noodle dishes.  It’s made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes).
    Course: Condiments, How to
    Cuisine: Japanese
    Keyword: dipping sauce, noodle soup
    Servings: 2 (cups)
    Author: Nami
    1. Gather all the ingredients.

    2. In a medium saucepan, add sake and bring it to a boil over medium high heat. Let the alcohol evaporate for a few seconds.
    3. Add mirin and soy sauce.
    4. Then add kombu and katsuobushi.
    5. Simmer on low heat for 5 minutes.

    6. Turn off the heat and set aside until cool down.
    7. Pass the mixture through a fine sieve and now Mentsuyu is ready to use.
    What to do with leftover Katsuobushi and kombu?
    1. Use the leftover katsuobushi and kombu to make homemade Furikake (rice seasoning). Click here for the recipe. You don't have time now? Save the drained katsuobushi and kombu in the freezer until you're ready to make.
    To Store
    1. You can store in the refrigerator for up to a month.

    Recipe Notes

    You can store in the refrigerator up to a month.


    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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