Shoyu Tare (Pantry Version)
A streamlined shoyu tare using pantry staples. Lighter on layered umami without the kombu and shiitake, but still deeply savory and totally solid for home ramen night.
Ingredients
- 0.5 cups soy sauce preferably koikuchi
- 0.3 cups mirin
- 0.3 cups dry cooking wine
- 2 tablespoons usukuchi light soy sauce
- 1 teaspoon minced garlic
- 0.3 teaspoons ginger powder
- 0.5 teaspoons onion powder
- 0.3 cups katsuobushi bonito flakes
- 1 teaspoon white sugar
- 1 teaspoon sesame oil
Instructions
- Add 0.3 cups dry cooking wine to a small saucepan over medium heat. Bring to a simmer and cook for 2 minutes to cook off the raw alcohol.
- Add 0.5 cups soy sauce (preferably koikuchi), 2 tablespoons usukuchi (light soy sauce), 0.3 cups mirin, 1 teaspoon white sugar, 1 teaspoon minced garlic, 0.3 teaspoons ginger powder, and 0.5 teaspoons onion powder. Stir to combine and bring to a gentle simmer over medium-low heat. Do not let it boil hard.
- Reduce heat to the lowest setting and simmer gently for 15 minutes, stirring occasionally. It should reduce slightly and smell deeply savory.
- Remove from heat and stir in 0.3 cups katsuobushi (bonito flakes). Let steep off-heat for 10 minutes -- this is your main umami source in this version, so don't skip it.
- Strain through a fine-mesh sieve, pressing on the solids to get every drop. Stir in 1 teaspoon sesame oil. Taste -- intensely salty and savory is correct. It's a concentrate.
- Cool completely, then jar and refrigerate. Use 2-3 tablespoons per bowl of tonkotsu broth. Start low and adjust to taste.
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