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.
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.
Shoyu Tare (Pantry Version)
Ingredients
- ½ cup soy sauce, preferably koikuchi
- ⅓ cup mirin
- ⅓ cup dry cooking wine
- 2 tablespoons usukuchi, light soy sauce
- 1 teaspoon minced garlic
- ¼ teaspoon ginger powder
- ½ teaspoon onion powder
- ⅓ cup katsuobushi, bonito flakes
- 1 teaspoon white sugar
- 1 teaspoon sesame oil
Instructions
- Burn off the alcohol.
Add 1/3 cup 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.
- Build the tare.
Add 1/2 cup soy sauce (preferably koikuchi), 2 tablespoons usukuchi (light soy sauce), 1/3 cup mirin, 1 teaspoon white sugar, 1 teaspoon minced garlic, 1/4 teaspoon ginger powder, and 1/2 teaspoon onion powder. Stir to combine and bring to a gentle simmer over medium-low heat. Do not let it boil hard.
- Simmer low and slow.
Reduce heat to the lowest setting and simmer gently for 15 minutes, stirring occasionally. It should reduce slightly and smell deeply savory.
- Add the katsuobushi.
Remove from heat and stir in 1/3 cup 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 & finish.
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.
- Rest and use.
Cool completely, then jar and refrigerate. Use 2-3 tablespoons per bowl of tonkotsu broth. Start low and adjust to taste.
