Making Shio Tare
This is the backbone of a clean, clear ramen. Unlike heavy shoyu or miso bases, a proper salt tare highlights the character of the chicken or dashi stock without masking it under dark soy sauce or fermented pastes.
Salt selection dictates the outcome.
Use a coarse, unrefined sea salt with a high mineral content. Avoid table salt, as the iodine and anti-caking agents will turn the finished broth murky and metallic.
- Small stainless steel saucepan
- Fine mesh strainer
- Glass storage jar
What goes in.
- 100gHigh-quality coarse sea salt
- 200mlWater
- 50mlSake
- 50mlMirin
- 1 pieceKombu (3-inch square)
- 2Dried shiitake mushrooms
Cold-steep then gentle heat
Soak the kombu and shiitake in the water and sake for at least an hour before heating; this pulls the glutamates into the liquid before the cooking process starts.
The method.
Soak
Place the water, sake, mirin, kombu, and dried shiitake in a small pot. Let them sit at room temperature for one hour.
Simmer
Place the pot over medium-low heat. Bring to a gentle shimmer, but do not let it boil vigorously. Remove the kombu just before the water begins to bubble.
Dissolve
Add the sea salt to the liquid. Stir constantly until the salt has fully dissolved and the liquid is clear.
Infuse
Keep the pot at a very low heat for 10 minutes to allow the mushroom flavor to deepen. Do not reduce the liquid.
Strain
Strain the mixture through a fine-mesh sieve or coffee filter into a clean glass jar. Discard the solids.
Other turns to take.
Citrus-Infused
Add a strip of yuzu or lemon peel during the last two minutes of heating for a sharp, aromatic finish.
Shellfish Base
Replace 50ml of the water with dry white wine or clam juice to add a briny, oceanic depth.
When it doesn't go to plan.
Wait for the tare to cool completely before sealing the jar to prevent condensation.
Store in the refrigerator for up to one month.
Use one tablespoon of tare per 300ml of hot soup stock as a starting ratio.
The ones that keep coming up.
Why did my tare turn cloudy?
You likely let the mixture boil too hard or used an impure salt. Keep the heat strictly at a simmer.
Can I use iodized salt?
No. The flavor is significantly harsher and will ruin the clarity of the finished ramen soup.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe