Ingredients

   
120g sake
270g mirin
240g soy sauce
5g kombu (dried kelp)
10g katsuobushi (dried bonito flakes), packed

Steps

  1. Combine sake, mirin, soy sauce, kombu, and katsuobushi in a saucepan.

  2. Slowly bring to a boil over medium-low heat.

  3. Reduce heat to low and simmer for 5 minutes. Turn off heat and let cool.

  4. Strain through a fine-mesh sieve. Discard solids (or save for furikake).

Notes

  • This is a concentrate — no water. Dilute when using:
    • Cold dipping sauce (tsuketsuyu): 1:1 to 1:2 mentsuyu to water
    • Hot noodle soup (kaketsuyu): 1:3 to 1:4 mentsuyu to water
  • The ratio is roughly 1 part sake : 2 parts mirin : 2 parts soy sauce.
  • Keeps refrigerated up to a month (no water = longer shelf life).
  • Use for: soba, udon, somen, tempura dipping sauce, rice bowls, simmered dishes, stir-fries, salad dressings.
  • For vegetarian: replace katsuobushi with 2 dried shiitake mushrooms.
  • Save the spent kombu and katsuobushi to make furikake (rice seasoning).