Vegan Mentsuyu

Vegan Mentsuyu

A versatile Japanese noodle soup base (memmi alternative) made with sake, mirin, soy sauce, and a mushroom-kombu dashi.

👤 Okonomi Kitchen 📖 https://www.okonomikitchen.com/vegan-mentsuyu/ yields: 2.5 cups

🥘 Ingredients

  • dashi powder
    2 tsp
  • dried shiitake mushrooms
    8 pieces
  • kombu
    1.5 pieces
  • mirin
    1.125 c
  • mushroom soaking water
    3 Tbsp
  • sake
    1/2 c
  • soy sauce
    1.125 c

🍳 Cookware

  • bowl
  • medium saucepan
  • strainer
  • airtight jar
  1. 1
    REHYDRATE MUSHROOMS: Rinse and add dried shiitake mushrooms to a bowl of hot water. Let soak for about {10%minutes} or until rehydrated. Reserve {3%Tbsp} of the mushroom soaking water.
    dried shiitake mushrooms: 8 pieces
  2. 2
    BOIL SAKE: In a medium saucepan over medium-high heat, add sake and bring to a boil. Allow the alcohol to evaporate for a few seconds.
    sake: 1/2 c
  3. 3
    SIMMER: Add mirin , soy sauce , the rehydrated shiitake mushrooms, the reserved mushroom soaking water , kombu (2x2 inches), and dashi powder .
    mirin: 1.125 c, soy sauce: 1.125 c, mushroom soaking water: 3 Tbsp, kombu: 1.5 pieces, dashi powder: 2 tsp
  4. 4
    Simmer on low for {5%minutes}.
  5. 5
    COOL & STRAIN: Turn off the heat and allow the mixture to cool down. Strain out the solids using a strainer .
  6. 6
    Store the liquid in an airtight jar in the fridge for up to 2 weeks, or freeze for months.