All-Purpose Mentsuyu

1. 1

   Lightly wash and pat dry the konbu.

2. 2

   Combine the ingredients in a pot.

3. 3

   Let it sit for two hours, then turn on the heat.

4. 4

   Bring it to a boil, then simmer on very low heat for 3 minutes.

5. 5

   Strain and let cool.

6. 6

   Once cooled, pour into a jar sterilized by boiling water and let cool.

7. 7

   Once cooled, store in the refrigerator.

8. 8

   To use in udon or soba, thin with 6 times the amount of water.

9. 9

   For use on cold udon, thin with 4 times the amount of water.

10. 10

    For zaru udon, zaru soba, hiyamugi noodles, or soumen, thin with 2 times the amount of water.

No additional tips available.