Ramen Lord Standard Shoyu Tare

This is an all-purpose shoyu tare. Great for light chicken broths, it also works well to make shoyu tonkotsu or other shoyu-forward recipes. Make it, keep it in the fridge for months, and use it when you feel like having a clean bowl.

Posted by
R
Rafał
@Sahee

Ingredients

15 servings
 
15 gram Kombu
450 gram Soy sauce
40 gram Sake
15 gram Niboshi
50 gram Mirin
  • Combine the soy sauce, mirin, kombu, niboshi, and sake in a sealed container.
  • Place in the fridge and rest at least 6 hours or up to 2 days.
  • When ready, heat the contents to 71 °C/160 °F and hold for 10 minutes.
  • Remove the kombu and discard.
  • Bring to 82 °C/180 °F (or just below a boil) and hold for 15 minutes.
  • Add the katsuobushi, hold at 82 °C/180 °F for 5 more minutes.
  • Add the sugar, whisking to dissolve.
  • Strain the tare, and reserve the tare as needed and keep refrigerated. This stores in the fridge for up to 6 months.

Add 30 mL of tare per 350 mL soup.