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Prep Time5 Mins
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Cook Time2 Hours
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Serving2 People
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This Japanese staple is one of the most versatile sauces. For those who like Asian cuisine, this is a must-have in your pantries.
Mentsuyu is traditionally comprised of 4 ingredients: soy sauce, mirin, kombu, and bonito flakes (dried fish). Boiled kombu and bonito flakes are the components that make dashi broth, another staple in Japanese cuisine. These four ingredients together make a rich, deep sauce with a hint of sweetness and a big hit of umami. And, if you don’t feel like making it yourself, you can easily find many varieties of mentsuyu in any Asian grocery store.
But what about a vegan option? I have yet to find any vegan mentsuyu options that you can buy ready-made. So I’m here to provide an easy solution: replace the bonito flakes with dried shiitake mushrooms. This mentsuyu is every bit as good as the traditional version without sacrificing any umami flavor. Bonus: after the mentsuyu is done, you can use the softened shiitake mushrooms in whatever dish you’re planning to make with your finished sauce. You could also use gluten free soy sauce (tamari) if you want to make a gluten free version.
Remember that the final product is VERY concentrated, so you have to consider that when you use this for cooking.
Ingredients
Nutrition
- Daily Value*
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Total Fat: 0g0%
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Total Carbohydrates: 4.7g1.8%
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Total Protein: 0.5g0.4%
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Cholesterol: 0mg0%
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Sodium: 342.1mg14.8%
Directions
Combine all the ingredients in a pot and bring to a boil on high heat.
Turn the heat down to a low simmer, cover, and let it cook for 2 hours or until the stock has reduced by at least half.
Remove from heat and let it cool.
Run the broth through a fine sieve and reserve the shiitake mushrooms for use later. They should be quite soft at this point.
Use this sauce to season soup broths or add flavour to a stir fry - enjoy!
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