All-Purpose Mentsuyu



  1. 250 ml Soy sauce
  2. 250 ml Mirin
  3. 50 ml Sake
  4. 5 cm x 10 cm Kombu
  5. 25 grams Bonito flakes


  1. Lightly wash and pat dry the konbu.
  2. Combine the ingredients in a pot.
  3. Let it sit for two hours, then turn on the heat.
  4. Bring it to a boil, then simmer on very low heat for 3 minutes.
  5. Strain and let cool.
  6. Once cooled, pour into a jar sterilized by boiling water and let cool.
  7. Once cooled, store in the refrigerator.
  8. To use in udon or soba, thin with 6 times the amount of water.
  9. For use on cold udon, thin with 4 times the amount of water.
  10. For zaru udon, zaru soba, hiyamugi noodles, or soumen, thin with 2 times the amount of water.