Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules
Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mentsuyu noodle dipping sauce with dashi stock granules. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules is something which I’ve loved my entire life.

Great recipe for Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules. I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand. It is a bit different from the usual recipes, but I.

To get started with this particular recipe, we must prepare a few components. You can cook mentsuyu noodle dipping sauce with dashi stock granules using 7 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules:
  1. Prepare 45 to 60 ml Mirin (or hon-mirin)
  2. Take 15 ml Sake
  3. Make ready 30 ml A. Soy sauce (dark or whatever you use regularly)
  4. Prepare 15 ml A. Light sauce sauce (If you're from the Kanto area use 45 ml total of soy sauce)
  5. Take 135 to 180 ml B. Water
  6. Prepare 1/2 tsp B. Dashi stock granules
  7. Get 1 Umami seasoning

This is a method I saw a long long time ago on TV. However, I didn't want to bother making the dashi from scratch so I adapted the recipe to use dashi stock granules. It's easy and tasty, and can also be kept for a long time. Mentsuyu is litteraly means noodle soup.

Steps to make Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules:
  1. Put the mirin and sake in a pan over a high heat. When it comes to a boil, let it boil off for 45 to 60 seconds to evaporate the alcohol. The result is called "nikiri mirin."
  2. There's another method for making nikiri mirin, which involves flaming it. This is how pros do it, but it's dangerous so I have just included the boiling method here. If you know how to flame it, do so until the flames die down.
  3. If you use the flaming method the amount of liquid will be less, but the umami will be concentrated so it's fine. When the nikiri mirin is done, turn off the heat and mix all the A. and B. ingredients together.
  4. Heat the liquid again while mixing well with a ladle. Just before it comes to a boil, add a little umami seasoning, turn off the heat and it's done.
  5. When you're in a hurry, cool it down in the freezer. Enjoy with lots of aromatic vegetables like chopped green onion, shiso leaves, and so on.
  6. Of course it's great for cold soba noodles or tentsuyu (dipping sauce for tempura). It will keep for at least 4 days.
  7. Use 100 ml of this mentsuyu, 300 ml of dashi stock and 2 pinches of salt + umami seasoning to make a delicious soup for warm noodles.
  8. If you use dashi stock made with konbu seaweed and bonito flakes instead of water + dashi stock granules, this will be even more delicious. Use twice the amount of bonito flakes you'd normally use to make dashi.
  9. This is the mentsuyu sauce I always have stocked in the refrigerator - and authentic version. "Multi purpose concentrated mentsuyu". It keeps for 3 to 4 months.
  10. It's a concentrated type that is made with proper dashi stock. You can use it for all kinds of recipes.
  11. I uploaded a recipe for "Juicy simmered shiitake mushrooms", which is so useful as an accompaniment or topping for hiyashi chuuka (cold Chinese style noodles) or somen noodles.
  12. I uploaded a curry udon recipe using this mentsuyu..
  13. I think 160 to 180 ml of B. water is just right, but since some mentsuyu is quite concentrated, start with 130 ml and add more to taste.

The liquid diluted with water is used for noodle soup. It contains umami taste from dashi stock and good balance of soy sause and sweetness of mirin. The mentsuyu also can be used as a convenient seasoning because the mixture contais dashi stock, soy sauce, mirin, sake and s. Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more.

So that’s going to wrap this up for this special food mentsuyu noodle dipping sauce with dashi stock granules recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!