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The ‘mentsuyu‘ -commonly called tsuyu- is a sauce used as a base broth for almost any Japanese noodle dish; either its variant ‘kaketsuyu’ served with boiled noodles, or ‘tshuketsuyu’ for cold noodles.
This recurring sauce in Japanese cuisine is made with sake, mirin, soy sauce, kombu and katsuobushi -tuna or dried bonito- as a combination that can vary depending on the ingredients. The chef customizes the dish with modifications that eliminate sugar, or add an extra portion of sake or other elements such as shiitake mushrooms.
How to prepare mentsuyu?
There are many ways to prepare ‘mentsuyu’, although the simplest of which is to combine and boil all the ingredients at once. However, it can be carried out with other recipes based on boiling soy sauce, sugar and mirin in a base before adding the ingredients of dashi, a fish stock widely used in Japanese cuisine.
