A thorough explanation of the versatility of mentsuyu! We introduce 3 mentsuyu-based recipes that can be used for everything from udon soup to donburi sauce and stir-fries. These are eye-opening mentsuyu strategies that will expand your cooking repertoire easily and quickly.
Ingredients
Main Ingredients (2 servings)
- Rice
- Pork loin (for cutlet)
- Onion
- Nira (garlic chives)
- Egg
Seasonings
- [A] Mentsuyu
- [A] Sugar
- [A] Water
Steps
- Prepare 100cc of water in a bowl.
- Add 40cc of mentsuyu and 1.5 tsp of sugar and mix well until the sugar dissolves. [The Trick!] This ratio creates a sauce that goes well with any donburi.
- Add the prepared sauce and 1/4 thinly sliced onion to a frying pan.
- Add 1 fried cutlet (or a store-bought fried cutlet) to the frying pan and simmer. [The Trick!] If making Oyakodon, use chicken, but this can be adapted to other ingredients.
- Add a small amount of chopped nira for color.
- Pour in 2 beaten eggs.
- Cover and cook for 30 to 40 seconds until the egg is half-cooked. Turn off the heat and finish cooking to your desired doneness.
- Serve freshly cooked rice to taste in a bowl, and top with the cutlet and egg.
- Drizzle with the remaining sauce as desired, and it's done.
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