Shame the Pros Shoyu Tare

Authorryan

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

[cooked-sharing]

Yields20 Servings
 400 ml Koikuchi Shoyu
 200 ml Usukuchi Shoyu
 50 ml Sake
 17 mg MSG
 20 ml Nampla
 40 ml Mirin
 46 g Salt
 100 ml Niboshi Dashi
 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
Category

Ingredients

 400 ml Koikuchi Shoyu
 200 ml Usukuchi Shoyu
 50 ml Sake
 17 mg MSG
 20 ml Nampla
 40 ml Mirin
 46 g Salt
 100 ml Niboshi Dashi
 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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