Straight mentsuyu soup base can be used at any temperature. No need to add water or ice cubes.
Photographed by Yoshitaka Matsumoto
- 400 ml water
- 50 ml mirin
- 50 ml usukuchi soy sauce
- 2 pieces konbu (5 cm square)
- 2-3 niboshi
- 15 g skipjack shavings
Pluck off the niboshi heads and remove the guts. Place all ingredients in a pot and place over medium heat. When it comes to a boil, turn off the heat.
Let it rest for 5 minutes to draw out the umami flavor of the skipjack shavings. Line a strainer with a paper towel and strain the liquid into a bowl.
The ratio of water, mirin and usukuchi soy sauce is 8:1:1, so the flavor is light. Is used for somen noodles that are not chilled with ice cubes. Is also poured over various noodles.
Will keep in the fridge for up to 10 days if placed in an airtight container.