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

Howdy everyone, this time we provides you with mentsuyu noodle dipping sauce with dashi stock granules recipes of dishes that are simple to understand. We are going to share with you the recipes that you’re in search of. I’ve made it many times and it’s so delicious that you just guys will love it.

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.

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To get started with this recipe, we must first prepare a few components. You can have 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. Take 45 to 60 ml Mirin (or hon-mirin)
  2. Make ready 15 ml Sake
  3. Get 30 ml A. Soy sauce (dark or whatever you use regularly)
  4. Make ready 15 ml A. Light sauce sauce (If you're from the Kanto area use 45 ml total of soy sauce)
  5. Get 135 to 180 ml B. Water
  6. Make ready 1/2 tsp B. Dashi stock granules
  7. Take 1 Umami seasoning

As a back-up when I run out of dashi or want to save time, I use store-bought Mentsuyu to prepare Tempura Dipping Sauce. Made with sake, mirin, soy sauce, kombu, and dried bonito flakes, Mentsuyu is the base sauce used in many Japanese noodle dishes and dipping sauces. Mentsuyu is typically concentrated and you'll need to add water to dilute it. Mentsuyu is litteraly means noodle soup.

Instructions 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. 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.

Above is how you can cook mentsuyu noodle dipping sauce with dashi stock granules, very easy to make. Do the cooking levels appropriately, relax and use your heart then your cooking will likely be delicious. There are lots of recipes that you can try from this website, please discover what you want. For those who like this recipe please share it with your folks. Glad cooking.