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
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Ingredients
- Koikuchi shoyu - 250ml (Kikkoman or Yamasa or other)
- Usukuchi shoyu - 150ml
- Saishikomi shoyu or tamari - 30ml
- Ryori shu (cooking sake) - 40ml
- Hon mirin - 40ml
- Crystallized umami extract - 1/4 teaspoon
Instructions
- Combine Ingredients: Put all the ingredients into a pot.
- 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.
- Cool Overnight: Cover the pot with newspaper and let it cool overnight.
- 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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