AuthorryanThis tare recipe is translated from a Japanese ramen recipe book. A recreation of Fujishiro tori paitan ramen.
25 g Saba Bushi
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.
CategoryTare
This recipe comes from the book: ラーメン技術教本
Ingredients
25 g Saba Bushi
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