AuthorryanThis recipe was tranlated from a Japanese video on youtube. I scaled it down a lot because the original recipe was huge.
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.
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.
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.
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.
I used 30ml of tare to 400ml of soup, but feel free to experiment with a ratio that works for you.
Ingredients
Directions
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.
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.
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.
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.
I used 30ml of tare to 400ml of soup, but feel free to experiment with a ratio that works for you.
How was the flavour of this tare when you used it?
Its pretty good!