Shoyu Tare

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

Difficulty: easy

Makes about 250g tare

Ingredients:

125g onions (weighed with skin)

60g ginger

30g garlic

20g chilli, you can of course take more or less depending on your taste

10g oil

275g light vegetable stock or dashi

3g Sichuan pepper

15g kaffir lime leaves

125g soy sauce

50g mirin

5g rice vinegar

50g sugar

15g sake

Depending on the broth / dashi, add a little salt

optional 2g MSG

Preparation:

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.

Guten Appetit!

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