‘Mentsuyu’ (Noodle Dipping Sauce). Mentsuyu is an all-purpose sauce in Japanese cooking. It is usually used as a dipping sauce for soba noodles or tempura, as a soup base for somen or udon noodles, or is poured over tofu and vegetables. Mentsuyu is typically made from Japanese sake, mirin, light soy sauce, dried seaweed, and dried bonito flakes.

Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more. It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in handy. You can have ‘Mentsuyu’ (Noodle Dipping Sauce) using 0 ingredients and 0 steps. Here is how you cook that.

Ingredients of ‘Mentsuyu’ (Noodle Dipping Sauce)

Cold Noodle Dipping Sauce – Mentsuyu diluted with water (or sometimes straight), then serve with chilled noodles. This dipping sauce is called Tsuketsuyu (つけつゆ). Mentsuyu is also used to season Oden, hot pots, donburi rice bowl dishes, and Tempura Dipping Sauce. It's also used to replace soy sauce for a more delicate and full-body.

‘Mentsuyu’ (Noodle Dipping Sauce) step by step

For cooking, adjust the amount according to taste. Good for making sauces for noodle dishes or as an alternative dip for tempura. In a saucepan, add the sake, mirin, and soy sauce. Slowly bring it to a boil over medium-low heat. Then turn off the heat and let it cool.