June 18, 2015

Making Home-Made Noodle Soup Concentrate/自家製濃縮麺つゆの作り方

I have already posted this simple recipe here on COOKPAD.
I'm not much of a fan of store-bought noodle soup concentrate because it's rather sweet for me. So, I have come up with a recipe..., with some difficulty (I'm not good with figures, unlike most Japanese).

150 ml soy sauce
150 ml mirin-like seasoning (which does not contain alcohol)
1 tsp instant dashi

500-ml PET bottle
Measuring cup

Put all ingredients in the PET bottle, and shake the bottle well.
しょう油 150 ml
みりん風調味料(アルコールが入っていない) 150 ml
出汁の素 小さじ1

500 mlのPETボトル


Keep the bottle in the fridge.
For use, dilute it with water at a ratio of 1:4-5, depending on your preference.

If you wish to use mirin instead, you must evaporate the alcohol first.


Twilight Man said...

Japanese food is my top favourite and it's nice to know that I could make concentrated soup to keep. I need to google and find out the ingredients like mirin and dashi.

Thanks for sharing.

Hiroyuki said...

Twilight Man: Whether to make such concentrate depends on how often you make Japanese dishes. You may want to keep the three seasonings, instant dashi, mirin, and soy sauce, separate and combine them together just when you need them.
Here's an old thread of mine on eGullet, which may be of interest to you:
which talks about dashi, mirin, and soy sauce ratios.