Shoyu Ramen Tare

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🥘 Ingredients

  • katsuobushi (dashi flakes)
    10 g
  • kombu
    10 g
  • mirin
    40 g
  • soy sauce
    300 g

🍳 Cookware

  • pot
  1. 1
    Set a container over a scale and add soy sauce , kombu , and mirin .
    soy sauce: 300 g, kombu: 10 g, mirin: 40 g
  2. 2
    Put a lid over the top.
  3. 3
    Set in the fridge to cold steep for at least 6 hours or up to 2 days.
  4. 4
    Pour the mixture into a pot .
  5. 5
    Heat to 160 F.
  6. 6
    Hold there for about 10 minutes.
  7. 7
    Remove the kombu.
  8. 8
    Add in katsuobushi (dashi flakes) .
    katsuobushi (dashi flakes): 10 g
  9. 9
    Heat to 180 degrees and hold for 10 minutes, being careful not to boil.
  10. 10
    Strain the mixture into a jar or squirt bottle.
  11. 11
    Store in the fridge indefinitely.
  12. 12
    Use 30 g per 350 g of UNSALTED soup.
  13. 13
    If your soup has salt it in already, adjust to taste.