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Before you jump to MENTSUYU (Japanese noodle sauce/soup base) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.
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A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to work less frequently, will also save electricity.
The kitchen by itself provides you with many small means by which energy and money can be saved. It is pretty easy to live green, all things considered. Largely, all it requires is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to mentsuyu (japanese noodle sauce/soup base) recipe. To make mentsuyu (japanese noodle sauce/soup base) you only need 6 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook MENTSUYU (Japanese noodle sauce/soup base):
- Prepare 400 ml of water.
- Get 100 ml of Soy sauce.
- You need 100 ml of MIRIN.
- You need 1 or 2 of Dried Shiitake.
- Provide 10 cm of Konbu for Dashi stock.
- You need Handful of Katsuobushi Bonito Flakes.
Instructions to make MENTSUYU (Japanese noodle sauce/soup base):
- Put all ingredients except Katsuobushi in a pot..
- Boil it and Turn off the heat, then add Katsuobushi..
- Let it set until Katsuobushi sink..
- Strain the stock through a strainer with a paper towel..
- You can use just Konbu instead of Shitake and Katsuobushi. You will feel Umami!.
It's a refreshing and tasty way to enjoy noodles any time, because it's so quick to prepare! There are two main ways to enjoy it: Cold - Tsuketsuyu - dip cold soba noodles into chilled mentsuyu sauce. Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more.� It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in handy in a crunch time for dinner. If you've ever had Japanese tempura, udon noodle soup or zaru soba, you've had mentsuyu.
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