Making Ramen Tare
A ramen bowl without tare is just hot, unseasoned soup. By controlling your tare, you decide the character of your ramen, transforming a plain chicken stock into a shoyu or shio masterpiece.
Consistency is your goal
Tare is meant to be potent. Do not taste it straight out of the pot as you would a soup; it is intended to be diluted by the broth in your final bowl.
- Small stainless steel saucepan
- Fine mesh strainer
- Glass jar with airtight lid
What goes in.
- 1 cuphigh-quality soy sauce
- 1/4 cupmirin
- 2 tbspsake
- 2 inkombu (dried kelp)
- 1 clovegarlic, smashed
- 1 tspsea salt
Low and slow extraction
Never boil the kombu, as it turns the base bitter. Keep the heat at a bare simmer to coax out the glutamates without scorching the soy.
The method.
Combine the liquids
Pour the soy sauce, mirin, and sake into the saucepan over low heat.
Add aromatics
Add the smashed garlic and the kombu. If the kombu is dusty, wipe it with a damp cloth first.
Simmer gently
Bring the mixture to a slow, lazy bubble. Let it heat for 15 minutes, ensuring it never reaches a rolling boil.
Steep and cool
Remove from heat and let it sit for another 10 minutes to finish extracting the kelp flavors.
Strain
Remove the garlic and kombu with tongs, then pour the remaining liquid through a fine mesh strainer into a glass jar.
Other turns to take.
Shio Tare
Increase the sea salt content significantly and replace soy sauce with water or chicken stock to keep the color clear and light.
Miso Tare
Whisk in two tablespoons of red or white miso paste at the very end of the heating process; do not boil the paste, or it will lose its fragrance.
When it doesn't go to plan.
Tare improves with age; keep it in the fridge for at least 24 hours before using to let the flavors settle.
Use one tablespoon of tare per bowl of ramen as a starting point, then adjust to your preference.
If you find the base too salty, add a tiny splash of mirin to round out the edge.
The ones that keep coming up.
How long does homemade tare last?
Kept in an airtight jar in the refrigerator, it stays good for up to two weeks.
Can I use different types of soy sauce?
Yes, but use a standard Japanese-style soy sauce for the most authentic balance. Avoid heavy, dark Chinese-style soy sauces as they can overwhelm the broth.
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