Mentsuyu Substitutes You Should Try

Mentsuyu is a versatile flavor that is used as a soup foundation in Japanese noodle meals. It is also known as Tsuyu stock. To add umami taste to stir fry dishes, use it for soy sauce.

It’s a traditional fish soup prepared with kombu (dried kelp), bonito flakes, mirin, soy sauce, and sake. Sugar, salt, and other preservatives are likely to be found in Mentsuyu.

If you cook Japanese cuisine often, you are aware that Mentsuyu is not always accessible. Some people prefer not to use store-bought Mentsuyu because it is too concentrated or includes MSG.

The good news is that you can manufacture Mentsuyu replacements at home. Here are a few recommendations.

1. Mirin, Soy Sauce, and Dashi Granules

A classic Mentsuyu base may be made by combining mirin, soy sauce, and Dashi granules. This is the nearest retail alternative for Mentsuyu. As a consequence, the broth will be somewhat sweeter and have a lower alcohol concentration.

You’ll need the following materials to prepare it:

• 200 mL H2O
• 3 tablespoons soy sauce
• 1 teaspoon mirin
• Dashi powder

Warm these items over a low heat until the Dashi granules are totally dissolved. Chill the sauce before storing it in a tightly covered jar.

2. Soy Sauce, Sugar, Salt, and Dashi Granules

Soy sauce, sugar, salt, and Dashi granules are also excellent Mentsuyu substitutes. It’s an excellent dish for those who don’t want alcohol in their sauce. And it will create a more flavorful basis with well-balanced saltiness and sweetness.

Dried bonito fish and kombu kelp are used to make dashi granules. That is, this mixture does not differ much from the classic Mentsuyu recipe. If you don’t have any, make Kombu tea from dried kelp instead.

Compile the following ingredients:

• 200ml of water
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon Dashi granules

Mix and reheat these ingredients to make a delicious Mentsuyu soup foundation. The sugar and salt will melt, resulting in a thick sauce. If refrigerated, it can keep for up to a week.

3. Soy Sauce, Sake, Sugar, and Dashi Granules

To create a Mentsuyu alternative, mix sake, sugar, soy sauce, and Dashi granules. Your Mentsuyu replacement base will be somewhat thicker than a sweet broth.

Some people use chicken stock powder or Kombu tea for the Dashi granules in this recipe. If you don’t have any sake on hand, white wine is a good substitute.

You’ll need the following materials to make this Mentsuyu substitute:

• 200 mL H2O
• 3 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon sugar
• 1 teaspoon Dashi granules

Warm these components for a few minutes till they reach the proper consistency. Cool and store in an airtight container.

5. Soy Sauce, Mirin, Sake, Kombu Kelp, and Katsuobushi Bonito Flakes

Instead of Dashi granules, you may make a Mentsuyu alternative using Katsuobushi Bonito flakes and Kombu kelp. These are the elements that go into making Dashi. And they’ll leave you with a sweet and savory stock that elevates the flavors of the sea.

You will require:

• 1 cup flakes Katsuobushi bonito
• 1 kombu kelp piece
• 1 quart soy sauce
• 1 quart mirin
• 1 cup sake2 cup

In a saucepan, combine all of the ingredients and bring to a boil. Let it to cool after 5 minutes of simmering. Pour the mixture into a sealed jar after straining it. Always remember to dilute it before using it.

In hot noodle dishes, such as hot udon noodle soup, dilute with hot water. You may also use cold water with cold dishes such as soba noodles.

6. Soy Sauce, Mirin, Sake, Kombu, and Shiitake Mushrooms

Maybe you’d like a vegan Mentsuyu replacement. Shiitake mushrooms and kombu may be used to replace the fish-derived components and add a sweet, earthy taste.

Everything you’ll need is as follows:

• 1 cup soy sauce, dark
• 1 quart mirin
• 1 cup sake2 cup
• 1 cup Shiitake mushrooms3 cup
• 1 kombu piece

Mix all ingredients and bring to a boil over medium heat. Reduce the heat to low and continue to cook for 7 minutes, or until the desired consistency is reached.

After straining off the shiitake mushrooms and kombu, you’ll have a wonderful Mentsuyu stock. When kept in an airtight container, it will stay in the fridge for up to a week.

Conclusion

Mentsuyu sauce is a tasty dipping sauce for tempura and steamed fish. It’s also used to provide a smokey, umami taste to rice bowls like donburi, as well as stews and soups. When adding soy sauce, sake, salt, or mirin, be mindful of the high sugar and sodium content of Mentsuyu.