top of page

和風だしから作るめんつゆの作り方How to make mentsuyu made from Japanese-style dashi

材料 干し椎茸 20g、昆布 8cm、かつお節 5g、砂糖 大さじ2(30ml)、みりん 1/2cup(90ml)、しょうゆ(濃口) 1cup(180ml)。

Ingredients: dried shiitake mushrooms 20g, kelp(kombu) 8cm, dried bonito 5g, sugar 2 tablespoons (30ml), mirin 1/2 cup (90ml), salty sauce (dark mouth) 1cup (180ml).


This time, it’s for home use, so I’m using cheap dried shiitake mushrooms. Even if it is a cheap material, if you put your hands on it, it will become a delicious “mentsuyu”. “Mentsuyu” is a versatile seasoning, so please try to make it yourself. Since it does not contain chemical seasonings, it will not last long. Let’s cool it in the refrigerator and use it up. Let’s make delicious “mentsuyu” that goes well with summer somen noodles.


First, prepare dried shiitake mushrooms and kelp(kombu).


Cut the kelp with kitchen scissors so that the dashi stock is easy to come out.


Put dried shiitake mushrooms and kelp in the pack.


Put dried shiitake mushrooms, kelp(kombu), and an appropriate amount of water in a pack, cover it, put it in the refrigerator for about a week, and slowly put it back to remove the dashi stock.


This is the dashi stock that I took for about a week. Squeeze well and divide into dashi juice, kelp(kombu), and dried shiitake mushrooms.


This divided shiitake mushroom is chopped. It is like this.


Put the dried bonito in a non-woven fabric. This non-woven bag is used with the lid closed. It is a tea bag of tea. If you don’t have this, wrap it in a 100% cotton cloth and tie it well to prevent bonito flakes.


This is dashi. Combine this with water to make 4 cups (720 ml).


Prepare sugar, mirin, and soy sauce.


Add kelp, chopped shiitake mushrooms, and 4 cups of dashi stock, and remove the dashi stock in a pan over medium heat. In this way, take out the kelp just before boiling.


Don’t throw it away, keep it in a safe place. Next time, I will cook with this kelp(kombu).


When it boils, add dried bonito flakes. Take it out quickly in 2-3 minutes. If you leave it for a long time, it will not be very good. This time I’m making the best dashi stock called “No. 1 dashi”.


Don’t throw away this dried bonito. I will use it for the next cooking. If you treat the ingredients carefully without throwing them away, you can make a lot of good dishes.



Japanese food has its basics. Seasonings should not be added at once. The taste changes depending on the order in which the seasonings are added. It’s a very delicate dish.

It’s boiling, so set the heat to medium and add sugar first. After about 1 minute, add mirin. Then wait 3 minutes. Then, add soy sauce at the end. Then, when it boils, turn off the heat.



Finally, extinguish the fire and the “mentsuyu” is ready. The elegant taste of shiitake mushrooms, “Mentsuyu,” is ready. Cool it and it goes well with somen noodles. I will also introduce a recipe using this “mentsuyu”. The kelp and dried bonito used this time will be transformed into a wonderful dish next time, so please do not throw it away and keep it in a safe place.

It’s a home-cooked dish, so it doesn’t have to be that expensive. If you take the time to get rid of what you can get, it will be a delicious dish. Please enjoy the shiitake mushrooms that come with it with somen noodles. This time, I made an elegant “mentsuyu” with shiitake mushroom flavor. Please make it. it tastes very good.


bottom of page