Tori Paitan Tare

Authorryan
RatingDifficultyBeginner

This tare recipe is translated from a Japanese ramen recipe book. A recreation of Fujishiro tori paitan ramen.

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Yields1 Serving

 25 g Saba Bushi
 32.50 g NiboshiKatakuchi Iwashi
 15 g KonbuMa-Konbu
 Ginger
 15 g GarlicSliced
 Garlic1/2 Bulb Cut in thirds
 90 ml Koikuchi ShoyuRegular Soy sauce (use best quality you can get)
 110 ml Sake
 110 Mirin

1

Weigh out and add all ingredients into a pot. Heat up at medium heat.

2

When pot begins to simmer, mix everything together well. Just before it begins to boil, turn off the heat and let the tare rest overnight at room temperature.

3

The next day, strain the tare into a container. Let it rest 1 day before use.

Tori Paitan Recipe
4

Use 2 tablespoons tare + 1 tablespoon of fried onion aroma oil + 300ml of tori paitan soup. Top with the fried onions from aroma oil.

Category

This recipe comes from the book: ラーメン技術教本

Ingredients

 25 g Saba Bushi
 32.50 g NiboshiKatakuchi Iwashi
 15 g KonbuMa-Konbu
 Ginger
 15 g GarlicSliced
 Garlic1/2 Bulb Cut in thirds
 90 ml Koikuchi ShoyuRegular Soy sauce (use best quality you can get)
 110 ml Sake
 110 Mirin

Directions

1

Weigh out and add all ingredients into a pot. Heat up at medium heat.

2

When pot begins to simmer, mix everything together well. Just before it begins to boil, turn off the heat and let the tare rest overnight at room temperature.

3

The next day, strain the tare into a container. Let it rest 1 day before use.

Tori Paitan Recipe
4

Use 2 tablespoons tare + 1 tablespoon of fried onion aroma oil + 300ml of tori paitan soup. Top with the fried onions from aroma oil.

Tori Paitan Tare

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