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Mentsuyu

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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Ingredients

Instructions

  • 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.

Video

Notes

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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Nutrition

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
© Food And Meal

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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