Shoyu Tare (Soy Sauce Seasoning for Ramen)
Shoyu Tare is the soy sauce seasoning and concentrated flavor base used in Japanese Shoyu Ramen; one of the most important elements in a good bowl of ramen.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1 oz dried fish (anchovy, bonito, or sardine)
- 1 pc dried shiitake mushroom (about 1 oz)
- 2+1/2 cup water
- 2 oz dried konbu
- salt ((17% by weight, or 1/3 cup + 1 teaspoon))
- 2 cup dark soy sauce (Japanese) ( koikuchi)
Instructions
- 1
Use a spice grinder to grind the dried fish and dried shiitake mushroom into a powder.
- 2
Put the water in a large stockpot and add the konbu. Bring it to a boil. Simmer for 2 minutes, then remove and discard the konbu.
- 3
Add the fish-and-mushroom powder to the simmering water and bring it to a boil again. When it boils, remove from the heat and strain the liquid through a paper or cloth filter (a coffee filter works well for this).
- 4
If measuring the salt by weight, measure the weight of the liquid using a kitchen scale. Add 17% of this weight in salt.
- 5
Alternatively, measure out exactly 2 cups of the liquid and add 1⁄3 cup plus 1 teaspoon of salt. You will discard some of the liquid you made and thus have less tare in the end. (Again, it’s best to use the weight measurement.)
- 6
Mix the salt in well.
- 7
Pour the liquid-and-salt mixture into a measuring cup, then transfer to a large bowl. Measure out the same amount of soy sauce and add it to the bowl. Mix well.
- 8
The tare will keep in an airtight container in the refrigerator for a few months.