Miso Tare

also called miso tare · 味噌ダレ · miso dare · miso base for ramen · Sapporo miso base · ramen miso paste · miso ramen seasoning

The table

Thicker than the other two tares, and it goes into the wok rather than the bowl.
1/4 cup(60 mL)sakeboil down by half 3 minbeat the miso in off the heatrest overnight
2 Tbs(30 mL)mirin
4 cloves(grated)garlicfry the aromatics 2 min
1 Tbs(grated)fresh ginger
1 tsp(fermented broad bean paste)doubanjiang
2 Tbs(30 mL)toasted sesame oil
1/2 cup(140 g)white miso
1/4 cup(70 g)red miso
2 Tbs(35 g; Japanese neri goma or tahini)sesame paste
1 Tbs(12 g)granulated sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

Before anything else

2boil down by half 3 min

3fry the aromatics 2 min

4beat the miso in off the heat

goes in with what steps 2 and 3 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 8 hr 3 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 8 hr 20 min.

  1. fry the aromatics 2 min

    2 minneeds youfrom the start

  2. boil down by half 3 min

    3 minwalk awayfrom the start

  3. beat the miso in off the heat

    not timed3 min in

  4. rest overnight

    8 hrwalk away3 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need saucepan

Goes with

See how it is written
>> title: Miso Tare
>> category: Sauces & Gravies
>> tags: japanese, miso, ramen, seasoning, make-ahead
>> counters: Ramen Shop
>> aka: miso tare, 味噌ダレ, miso dare, miso base for ramen, Sapporo miso base, ramen miso paste, miso ramen seasoning
>> pairs-with: miso-ramen
>> servings: 6
>> time: 8 hr 20 min
>> step.1: Thicker than the other two tares, and it goes into the wok rather than the bowl.
>> step.2: fry the aromatics 2 min
>> step.3: boil down by half 3 min
>> step.4: beat the miso in off the heat
>> step.5: rest overnight

Thicker than the other two tares, and it goes into the wok rather than the bowl.

Fry @garlic{4%cloves}(grated), @fresh ginger{1%Tbs}(grated) and @doubanjiang{1%tsp}(fermented broad bean paste) in @toasted sesame oil{2%Tbs}(30 mL) over low heat ~fry{2%min}, until it smells sweet rather than raw and nothing has taken colour.

Boil @sake{1/4%cup}(60 mL) and @mirin{2%Tbs}(30 mL) in a small #saucepan{} ~boil{3%min}, down by half.

Beat @white miso{1/2%cup}(140 g), @red miso{1/4%cup}(70 g), @sesame paste{2%Tbs}(35 g; Japanese neri goma or tahini) and @granulated sugar{1%Tbs}(12 g) into @&(~1)reduced sake{} and @&(~2)fried aromatics{} off the heat, until it is a smooth paste that falls slowly off a spoon. Miso boiled loses its smell in about a minute, which is the whole reason it is a tare and not something stirred into the pot.

Rest @&(~1)tare{} in a jar in the fridge ~rest{8%hr} before using. It sharpens and settles overnight, and it keeps three weeks. Three tablespoons per bowl, and it is stirred into hot fat in the wok — never into the finished soup.