Pairs well with Simple Shoyu Tare for Ramen

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Simple Shoyu Tare for Ramen

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A simplified shoyu tare recipe from Menya Gakucho that enhances the flavor of ramen soup without overpowering it. Perfect for home cooks looking to focus on creating a rich, complex soup base.

00:05:00 total

Serves 8

easy

Sauce / Dressing / Flavoured Butter

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Ingredients

  1. Koikuchi shoyu - 250ml (Kikkoman or Yamasa or other)
  2. Usukuchi shoyu - 150ml
  3. Saishikomi shoyu or tamari - 30ml
  4. Ryori shu (cooking sake) - 40ml
  5. Hon mirin - 40ml
  6. Crystallized umami extract - 1/4 teaspoon

Instructions

  1. Combine Ingredients: Put all the ingredients into a pot.
  2. Heat: Heat up the mixture to around 83 degrees Celsius (181 degrees Fahrenheit). Once it hits that temperature, keep it at that heat for 1 minute then remove from heat.
  3. Cool Overnight: Cover the pot with newspaper and let it cool overnight.
  4. Store: Transfer the tare to a container and store in the fridge indefinitely. It should be better after resting a week, but it can be used as early as the 2nd day.

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