Shame the Pros Shoyu Tare

Authorryan
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This recipe was tranlated from a Japanese video on youtube. I scaled it down a lot because the original recipe was huge.

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Yields20 Servings

 400 ml Koikuchi Shoyu (standard Japanese Soy Sauce)
 200 ml Usukuchi Shoyu
 50 ml Sake
 17 mg MSG
 20 ml Nampla(Thai fish sauce)
 40 ml Mirin
 46 g Salt
 100 ml Niboshi Dashi(Niboshi Soaked overnight in water)
 10 g Garlic
 10 g ginger
 15 g Green Onion

Prep the Niboshi Dashi
1

Soak the Niboshi in Water overnight. Use 10 parts water to 1 part Niboshi. I used about 20g Niboshi to 200ml of water to account for the Niboshi soaking some of the water up.

2

The next day, pour everything into a pot and bring it to a boil very slowly (minimum 20 minutes until the dashi comes to a boil). As soon as it starts to boil, remove the dash from the heat and strain out the niboshi.

Make the Tare
3

Add all the ingredients into a pot and bring it to a boil. As soon as the tare comes to a rolling boil, turn off the heat and let it cool down for 3 hours. After 3 hours cover the pot and let it rest over night as is.

4

The next day, strain your tare into a bottle and store it in the fridge. Wait a few weeks before using it to cut down the astringency for a better bowl of ramen.

5

I used 30ml of tare to 400ml of soup, but feel free to experiment with a ratio that works for you.

Original Recipe Video

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Ingredients

 400 ml Koikuchi Shoyu (standard Japanese Soy Sauce)
 200 ml Usukuchi Shoyu
 50 ml Sake
 17 mg MSG
 20 ml Nampla(Thai fish sauce)
 40 ml Mirin
 46 g Salt
 100 ml Niboshi Dashi(Niboshi Soaked overnight in water)
 10 g Garlic
 10 g ginger
 15 g Green Onion

Directions

Prep the Niboshi Dashi
1

Soak the Niboshi in Water overnight. Use 10 parts water to 1 part Niboshi. I used about 20g Niboshi to 200ml of water to account for the Niboshi soaking some of the water up.

2

The next day, pour everything into a pot and bring it to a boil very slowly (minimum 20 minutes until the dashi comes to a boil). As soon as it starts to boil, remove the dash from the heat and strain out the niboshi.

Make the Tare
3

Add all the ingredients into a pot and bring it to a boil. As soon as the tare comes to a rolling boil, turn off the heat and let it cool down for 3 hours. After 3 hours cover the pot and let it rest over night as is.

4

The next day, strain your tare into a bottle and store it in the fridge. Wait a few weeks before using it to cut down the astringency for a better bowl of ramen.

5

I used 30ml of tare to 400ml of soup, but feel free to experiment with a ratio that works for you.

Shame the Pros Shoyu Tare

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