シェア

ツイッター
フェイスブック
LINE
Google+

RECIPE

The ultimate mentsuyu made with carefully selected ingredients

Preparation Time : Approx. 50 Minutes (not including the time required to soak the shiitake mushrooms in water)

The Ultimate Mentsuyu

The ultimate mentsuyu made with carefully selected ingredients

INGREDIENTS (Serves Four People)

Water (from the Kikuchi River, Kumamoto) 400ml
Honkarebushi (dried bonito flakes) 12g
Rishiri konbu (kelp) 20g
Dried log-grown shiitake mushrooms 12g
Hatsukari (soy sauce made by Matsumoto Shoyuten) 100ml
Isshisoden (mirin made by Ogasawara Mirin) 100ml

PROCEDURE

1

Place the dried shiitake mushrooms in a bowl of water and leave them to soak in the fridge overnight.

2

Lightly wipe the surface of the konbu with a damp cloth.

3

Remove the shiitake mushrooms from the water. Add the kelp, the soy sauce, the mirin and half of the dried bonito flakes to the water, and simmer over a low heat until the mixture begins to boil.

4

Add the remaining dried bonito flakes and turn off the heat.

5

Strain using kitchen paper or a towel.

* We used natural water from the Kikuchi River in Kumamoto because dashi is best made using soft water.

TIPS

To avoid waste, why not use the ingredients left over from straining the mixture to make other delicious foods?
Don’t just throw away the ingredients you used in making your mentsuyu. Instead, make use of them in different ways. For example, you could mince the shiitake mushrooms and boil them down in soy sauce to make tsukudani (a simple, but delicious side dish). You could also roast the soaked kelp and dried bonito, which have been infused with the delicious flavor of mentsuyu, to make furikake (a dry Japanese seasoning) and sprinkle it over your rice.