Mentsuyu

also called めんつゆ · mentsuyu · mentsuyu · 麺つゆ · tsuyu · soba tsuyu · noodle dipping sauce · noodle soup base

The table

Dashi 4 : soy 1 : mirin 1 at dipping strength. Dilute a concentrate back with dashi and never with water.
1/2 cup(120 mL)mirinboil the alcohol off, 1 mindissolve, 1 minbring to the edge of a simmer, then offcool, then bottle
2 Tbs(30 mL)sake
1/2 cup(120 mL)soy sauce
1 tspsugar
2 cups(475 mL)dashi
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

Before anything else

2boil the alcohol off, 1 min

3dissolve, 1 min

goes in with what step 2 made

4bring to the edge of a simmer, then off

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
34 min
Needs you
none of itthe rest you can walk away from
If you get it wrong
Forgiving — boil the dashi in at the end and it cooks the smell off, leaving a bottle that tastes of soy alone

  1. boil the alcohol off, 1 min

    1 minwalk awayfrom the start

  2. dissolve, 1 min

    1 minwalk away1 min in

  3. bring to the edge of a simmer, then off

    2 minwalk away(we think)2 min in

  4. cool, then bottle

    30 minwalk away4 min in

You'll need small saucepan

Goes with

See how it is written
>> title: Mentsuyu
>> category: Sauces & Gravies
>> tags: japanese, dashi, soy, pantry, make ahead, no cook
>> counters: Japanese Home Cooking
>> aka: めんつゆ, mentsuyu, mentsuyu, 麺つゆ, tsuyu, soba tsuyu, noodle dipping sauce, noodle soup base
>> pairs-with: dashi
>> servings: 8
>> time: 40 min
>> slack: forgiving — boil the dashi in at the end and it cooks the smell off, leaving a bottle that tastes of soy alone

>> step: Dashi 4 : soy 1 : mirin 1 at dipping strength. Dilute a concentrate back with dashi and never with water.
One bottle that seasons half this shelf: dashi 4 : soy 1 : mirin 1, which is dipping strength.

>> step: boil the alcohol off, 1 min
Boil @mirin{1/2%cup}(120 mL) with @sake{2%Tbs}(30 mL) in a #small saucepan{} ~boil{1%min}, until the raw alcohol smell has gone and what is left smells sweet.

>> step: dissolve, 1 min
Stir @soy sauce{1/2%cup}(120 mL) and @sugar{1%tsp} into @&(~1)mirin{} and bring it back ~simmer{1%min}, until the sugar has gone.

>> step: bring to the edge of a simmer, then off
Pour @dashi{2%cups}(475 mL) into @&(~1)seasoned soy{}, bring it to the very edge of a simmer ~warm{2%min} and take it straight off the heat.

>> step: cool, then bottle
Cool @&(~1)mentsuyu{} to room temperature ~cool{30%min}, then bottle it.