An all-purpose shoyu tare. Great for light chicken broths, and it also works well for shoyu tonkotsu or other shoyu-forward bowls. Make it, keep it in the fridge for months, and use it when you feel like having a clean bowl. Use 30 ml of tare per 350 ml soup.
- Makes
- 450 ml
- Keeps
- 6 months
- Tools
- fine mesh strainer
- saucepan
- thermometer
Ingredients
15portions
Makes 450 ml · 30 ml a bowl
soy sauce
450 gkombu
15 gmirin
50 gsake
40 gniboshi
15 gkatsuobushi
15 gbrown sugar
30 g
Method
Step 1
Combine the soy sauce 450 g, mirin 50 g, kombu 15 g, niboshi 15 g and sake 40 g in a sealed container.
Step 2
Takes 6–48 hPlace in the fridge and rest at least 6 hours, or up to 2 days.
Step 3
Takes 10 minWhen ready, heat the contents to 71 °C/160 °F and hold for 10 minutes.
Step 4
Remove the kombu and discard.
Step 5
Takes 15 minBring to 82 °C/180 °F (just below a boil) and hold for 15 minutes.
Step 6
Takes 5 minAdd the katsuobushi 15 g and hold at 82 °C/180 °F for 5 more minutes.
Step 7
Add the brown sugar 30 g, whisking to dissolve.
Step 8
Strain the tare, reserve as needed and keep refrigerated. It keeps in the fridge for up to 6 months.