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|
Place the dried shiitake mushrooms in a bowl of water and leave them to soak in the fridge overnight.
Lightly wipe the surface of the konbu with a damp cloth.
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.
Add the remaining dried bonito flakes and turn off the heat.
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.
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.