Concentrated mentsuyu soup base can be diluted with water and ice cubes. It's great for cold noodle dishes.
Photographed by Yoshitaka Matsumoto
- 400 ml water
- 100 ml mirin
- 100 ml soy sauce
- 2 pieces konbu (5 cm square)
- 2-3 niboshi
- 15 g skipjack shavings
Pluck off the heads of the niboshi and remove the guts. Place all ingredients in a pot and place over medium heat. When it comes to a boil, turn off the heat.
Let it rest for 5 minutes to draw out the umami flavor of the skipjack shavings. Line a strainer with a paper towel and strain the liquid into a bowl.
The ratio of water, mirin and soy sauce is 4:1:1, so it has a strong flavor. This is used as a dipping sauce for chilled somen noodles. The noodle soup needs to be strong because it is diluted by the the ice cubes used to chill the noodles.
Will keep in the fridge for up to 10 days if placed in an airtight container.