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. It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in handy in a crunch time for dinner. I actually make a lot of it at once so that I don’t have to make it frequently (oh, lazy me). You can cook meat and vegetables with this sauce as seasoning, like a quick teriyaki sauce, or just drizzle over steamed vegetables or tofu.
You could buy noodle sauce or tempura sauce in a bottle at many supermarkets in the US, but this is easy enough to make at home and has no MSG or other chemicals in it.
This is a condensed form of sauce, so dilute with water before using. One part this sauce and two parts water is good as dipping sauce, but adjust to whatever strength you like.
- Put all the ingredients in a pot.
- Let it boil and remove from heat. Cool completely in the pot.
- Strain bonito flakes.