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We hope you got insight from reading it, now let's go back to mentsuyu noodle dipping sauce with dashi stock granules recipe. You can cook mentsuyu noodle dipping sauce with dashi stock granules using 7 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to cook Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules:

1. Prepare 45 of to 60 ml Mirin (or hon-mirin).
2. Take 15 ml of Sake.
3. Prepare 30 ml of A. Soy sauce (dark or whatever you use regularly).
4. Take 15 ml of A. Light sauce sauce (If you're from the Kanto area use 45 ml total of soy sauce).
5. You need 135 of to 180 ml B. Water.
6. Take 1/2 tsp of B. Dashi stock granules.
7. Provide 1 of Umami seasoning.

Instructions to make Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules:

1. Put the mirin and sake in a pan over a high heat. When it comes to a boil, let it boil off for 45 to 60 seconds to evaporate the alcohol. The result is called "nikiri mirin.".
2. There's another method for making nikiri mirin, which involves flaming it. This is how pros do it, but it's dangerous so I have just included the boiling method here. If you know how to flame it, do so until the flames die down..
3. If you use the flaming method the amount of liquid will be less, but the umami will be concentrated so it's fine. When the nikiri mirin is done, turn off the heat and mix all the A. and B. ingredients together..
4. Heat the liquid again while mixing well with a ladle. Just before it comes to a boil, add a little umami seasoning, turn off the heat and it's done..
5. When you're in a hurry, cool it down in the freezer. Enjoy with lots of aromatic vegetables like chopped green onion, shiso leaves, and so on..
6. Of course it's great for cold soba noodles or tentsuyu (dipping sauce for tempura). It will keep for at least 4 days..
7. Use 100 ml of this mentsuyu, 300 ml of dashi stock and 2 pinches of salt + umami seasoning to make a delicious soup for warm noodles..
8. If you use dashi stock made with konbu seaweed and bonito flakes instead of water + dashi stock granules, this will be even more delicious. Use twice the amount of bonito flakes you'd normally use to make dashi..
9. This is the mentsuyu sauce I always have stocked in the refrigerator - and authentic version. "Multi purpose concentrated mentsuyu". It keeps for 3 to 4 months..
10. It's a concentrated type that is made with proper dashi stock. You can use it for all kinds of recipes..
11. I uploaded a recipe for "Juicy simmered shiitake mushrooms", which is so useful as an accompaniment or topping for hiyashi chuuka (cold Chinese style noodles) or somen noodles..
12. I uploaded a curry udon recipe using this mentsuyu...
13. I think 160 to 180 ml of B. water is just right, but since some mentsuyu is quite concentrated, start with 130 ml and add more to taste..

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