HOW TO MAKE RAMEN SHOYU TARE (ATTEMPTING A JAPANESE TARE RECIPE)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics mirin's sweetness and acidity.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

Cooking wine provides flavor without alcohol, while grape juice adds sweetness.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter option, while chicken broth is often more affordable.

Soak 20 grams of niboshi in 200 milliliters of water overnight.

Bring the niboshi and water to a boil for about 20 minutes, then strain to get niboshi dashi.

In a pot, combine 400 milliliters of Kikkoman soy sauce, 200 milliliters of light soy sauce, 50 milliliters of sake, 17 grams of MSG, 20 milliliters of fish sauce, 40 milliliters of mirin, 46 grams of salt, and 100 milliliters of niboshi dashi.

Add 20 grams of minced garlic, 20 grams of minced ginger, and 30 grams of chopped green onion to the pot.

Bring the mixture to a rolling boil, then turn off the heat and let it cool down.

Let the tare sit for three hours to reach room temperature, then cover and let it sit overnight.

Strain the tare to remove the solids and store in a bottle in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens