Mentsuyu Sauce for Omelet
Mentsuyu is a classic Japanese concentrated soup base and dipping sauce made from dashi, soy sauce, mirin, sake and sugar. Here it is used to season and top a Japanese-style omelet. The source entry is a link to a YouTube search only, with no written method, so a faithful classic method is provided. (reconstructed classic method)
Ingredients
| 1 cup | 240 ml | Dashi (or dashi stock) |
| 1/4 cup | 60 ml | Soy sauce |
| 1/4 cup | 60 ml | Mirin |
| 2 tbsp | 30 ml | Sake |
| 1 tbsp | 15 ml | Sugar |
Instructions
(reconstructed classic method)
- Combine the mirin and sake in a small saucepan and bring to a simmer over medium heat for about 1 minute to burn off the alcohol.
- Add the soy sauce, sugar and dashi. Stir until the sugar dissolves.
- Bring just to a gentle boil, then remove from the heat and let cool. This makes a concentrated mentsuyu.
- To serve with an omelet, dilute the concentrate with water or extra dashi to taste (roughly 1 part mentsuyu to 2-3 parts water) and drizzle over or serve alongside a hot Japanese-style omelet. Store any extra concentrate in the fridge.