How to make Mentsuyu – Japanese style Multi-purpose Sauce

Mentsuyu is the base for noodle soups. It is essential to the taste of hot and cold noodle soups. In addition, mentsuyu can also be used as a dipping sauce for noodle soup. This delicious condiment is easily made at home and can be stored in the fridge for up to a few weeks. Make sure to purchase it at a Japanese market if you can.

Mentsuyu Recipes

How To Make Mentsuyu - Japanese Style Multi-Purpose Sauce
How to make mentsuyu – japanese style multi-purpose sauce
How To Make Mentsuyu - Japanese Style Multi-Purpose Sauce 1


Mentsuyu is a versatile ingredient in Japanese cooking. It can be used as a condiment or as a dipping sauce. Its versatility makes it a popular condiment throughout Japanese cuisine. In addition to dipping sauces, mentsuyu can be used to make soups as well. Its flavor is salty and sweet. It is not suitable for children under two years old, and should be avoided by pregnant women and nursing mothers.
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Course: Sauce
Cuisine: Japanese
Diet: Low Calorie
Keyword: mentsuyu
CookingStyle: Boiling
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 81kcal
Author: James Anderson
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  • Place everything in a pot or saucepan and bring it to a boil.
  • Remove from the heat as soon as it starts to boil, and allow it to cool completely.
  • Strain out the bonito flakes.
  • To use as a dipping sauce, dilute 1:1 sauce to water.
  • For cooking, adjust the amount according to taste.
  • Good for making sauces for noodle dishes or as an alternative dip for tempura.
  • Keeps for 2 weeks in the refrigerator.



Mentsuyu is used as a soup base. It is usually prepared with dashi stock and soy sauce. This condiment enhances the flavor of many different dishes. A popular Japanese noodle soup is Kaketsuyu-yu (kaketsuyuyu), which is a diluted version of Mentsuyu. Its dashi base is a great base for a sauce that is a good dipping sauce for noodle dishes.
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Serving: 4servings | Calories: 81kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1846mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Calcium: 7mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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About Mentsuyu

How To Make Mentsuyu - Japanese Style Multi-Purpose Sauce

While it may sound complicated, mentsuyu is a common ingredient in Japanese cooking. It can be used as a salad dressing, a sauce for steamed fish, and a soup base. You can also add it to other dishes as a dipping sauce. Just be sure to dilute it with three to four parts water for every one part Mentsuyu. And because it can be extremely spicy, you may want to add a little bit of water to make it more manageable.

A basic mentsuyu taste is a salty-sweet blend of sugar, soy sauce, and dashi stock. Its composition can vary depending on the type of dashi used. A concentrated version has a strong flavor, while diluted mentsuyu has a milder flavor. The most convenient way to use mentsuyu is to make it at home. However, the concentration version is very expensive. It is not recommended for people with celiac disease.

Most mentsuyu sold in Japan contain bonito, kombu, shiitake mushrooms, and mirin. A few other ingredients are added as well. A good mentsuyu can be refrigerated for a month. It also keeps well for a week or so. It is best to make a large batch and freeze the rest for another day. Its versatility is one of its most attractive aspects.

As a base for noodle soup, mentsuyu can be served cold or hot. In addition to serving as a dipping sauce, mentuyu can also be used as a basic sauce. In addition to being a noodle soup base, it also serves as a dipping sauce for fish, vegetables, and seafood. This sauce is used as a base for other dishes and can be prepared with a variety of Japanese ingredients.

Mentsuyu can be used as a condiment or as a dipping sauce. It can be used cold or hot as a dipping sauce or as a base for a noodle soup. Moreover, it can also be eaten as a dipping sauce. Besides using it as a dipping sauce, it can also be served as a sauce. Its many uses make mentsuyu a valuable ingredient in Japanese cooking.

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The basic ingredients of Mentsuyu include bonito Ichiban-dashi and kelp. It is made with premium grade ingredients like bonito flakes, soy, and squid. It is gluten-free and can be eaten by people with celiac disease. It is recommended to thin Mentsuyu with water before adding it to a soup. This ensures that it is not too thick.

Mentsuyu can be used as a dipping sauce or soup base. It can be served hot or cold and is an excellent accompaniment to fried items. It is also an essential component of many Japanese soups. Nevertheless, it can be used in many other dishes, including sushi. The ingredients in Mentsuyu make it an ideal condiment for various Japanese dishes. You can use it as a dipping sauce, a soup base, or even a soup broth.

How To Make Mentsuyu - Japanese Style Multi-Purpose Sauce

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