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

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

The clock

Start to finish
at least 8 hr 3 min1 of 4 steps gives no time
Needs you
about 2 min
If you get it wrong
Forgiving — the miso is stirred in off the heat; boiled in the pan it loses its aroma entirely and cannot be given it back

  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

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
>> slack: forgiving — the miso is stirred in off the heat; boiled in the pan it loses its aroma entirely and cannot be given it back

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

>> step: fry the aromatics 2 min
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.

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

>> step: beat the miso in off the heat
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.

>> step: rest overnight
Rest @&(~1)tare{} in a jar in the fridge ~rest{8%hr} before using.