Mentsuyu (Japanese Noodle Soup Base) | Easy Japanese Recipes at

Mentsuyu (Noodle Soup Base)

Course: Condiments, How to
Cuisine: Japanese
Keyword: dipping sauce, noodle soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 (cups)
Author: Nami
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).



  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.