You know how much I like ramen if you've been following this blog for a while and one of the five components of any good bowl of ramen is the tare. The broth (dashi) brings with it a lot of umami, of course, but the soup only gets the right kick from this spicy sauce.
If you haven't prepared a tare, you can of course simply mix 40g soy sauce with 40g mirin and 10g sugar for your ramen.
But if you want to try a more elaborate tare, you can try this recipe here. This is not classically Japanese, but it is guaranteed to give your ramen an extra spicy kick.
Duration: 45 minutes
Makes about 250g tare
125g onions (weighed with skin)
20g chilli, you can of course take more or less depending on your taste
275g light vegetable stock or dashi
3g Sichuan pepper
15g kaffir lime leaves
125g soy sauce
5g rice vinegar
Depending on the broth / dashi, add a little salt
optional 2g MSG
First of all, the ginger, onions, garlic and chillies are cut into small pieces and then fried together with the oil over medium heat.
Don't let anything burn and stir every now and then.
As soon as a little something settles on the bottom of the pot, extinguish everything with the vegetable stock / dashi.
Bring everything to a boil and in the meantime stir together soy sauce, mirin, sake, vinegar and sugar.
Then add them to the broth and also toss the pepper and lime leaves in the pot.
Now everything is allowed to boil down for about 20 minutes over medium heat without a lid. The liquid should be almost reduced to it's halve.
If everything is then poured off through a sieve, the tare then strained through a kitchen towel or cheesecloth again to filter out some of the oil and turbid matter.
The tare is then boiled again and then poured into a clean screw-top jar.
The tare should be stable in the refrigerator for up to 4 weeks.
Then you can add some of the tare to your ramen bowls as you like, pour broth or dashi and enjoy.
If you've read this far, you might have noticed that I'm not running any adds, to improve your reading experience and because I deeply believe, that vegan recipes should be accesible to anyone.
But if you want to invite me on a virtual cup of fairtrade coffee via my PayPal.Me Link, I wouldn't say no. It would mean the world to me and helps me to keep buying ingredients for even more recipes. Thank you for cooking something vegan. 💜