Shoyu Ramen Tare
A five-ingredient shoyu tare of dark soy sauce, sake, mirin, bonito flakes and sugar. Spoon a tablespoon into the bottom of a bowl before the broth goes in.
A five-ingredient shoyu tare of dark soy sauce, sake, mirin, bonito flakes and sugar. Spoon a tablespoon into the bottom of a bowl before the broth goes in.
Shoyu Ramen Tare
Ingredients
- ⅔ cup Japanese dark soy sauce
- 2 tablespoons sake
- 1 tablespoon plus 1 teaspoon mirin
- ⅓ cup bonito flakes (katsuobushi)
- 1 tablespoon granulated sugar
Instructions
- Cook off the alcohol.
Put the sake and mirin in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute.
- Combine.
Add the soy sauce and sugar. Stir over low heat for 2 to 3 minutes, just until the sugar dissolves. Do not let it boil hard.
- Steep.
Take the pan off the heat, stir in the bonito flakes and let them steep for 10 minutes.
- Strain.
Strain through a fine-mesh sieve, pressing on the flakes to get all of the liquid. Cool, then jar and refrigerate.
Notes
How to use it: Put about 1 tablespoon in the bottom of each bowl, add the hot broth and noodles, and stir. Adjust to taste, since the tare is very salty.
Compared with the pantry version: This one has no garlic, ginger or sesame oil, so it tastes cleaner and more purely of soy and bonito. The pantry shoyu tare is more savoury.
Storage: Keeps in a jar in the fridge for up to 2 weeks.