Shio Tare
also called shio tare · 塩ダレ · salt tare · salt base for ramen · shio dare · ramen salt seasoning · white tare
- Ramen Shop
- serves 12
- recipe says 8 hr 45 min
- Sauces & Gravies
Three ways to read this recipe
The table
| Salt on its own tastes like the sea; the scallop and the kombu are what stop it. | ||||
| 1 piece(4 in)kombu | soak cold 8 hr | warm to 160°F (70°C), hold 20 min | stir the salt in until it disappears | strain and bottle |
| 2(conpoy, or 2 dried shiitake)dried scallop | ||||
| 1/2 cup(120 mL)water | ||||
| 1/4 cup(60 mL)sake | ||||
| 1/4 cup(60 g)fine sea salt | ||||
| 2 Tbs(30 mL; light-coloured, saltier than dark)usukuchi soy sauce | ||||
| 1 Tbs(15 mL)mirin | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
Before anything else
2soak cold 8 hr
4stir the salt in until it disappears
goes in with what step 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 20 min2 of 4 steps give no time
- Needs you
- none given
- If you get it wrong
- Forgiving — the hold is at 160°F, because kombu taken to a boil turns slippery and bitter and there is no straining that out
soak cold 8 hr
8 hrwalk awayfrom the start
warm to 160°F (70°C), hold 20 min
20 minwalk away8 hr in
stir the salt in until it disappears
not timed8 hr 20 min in
strain and bottle
not timed8 hr 20 min in
- you can walk away
- never timed
Goes with
See how it is written
>> title: Shio Tare
>> category: Sauces & Gravies
>> tags: japanese, salt, ramen, seasoning, make-ahead
>> counters: Ramen Shop
>> aka: shio tare, 塩ダレ, salt tare, salt base for ramen, shio dare, ramen salt seasoning, white tare
>> pairs-with: shio-ramen, tonkotsu-ramen, dashi
>> servings: 12
>> time: 8 hr 45 min
>> slack: forgiving — the hold is at 160°F, because kombu taken to a boil turns slippery and bitter and there is no straining that out
>> step: Salt on its own tastes like the sea; the scallop and the kombu are what stop it.
Salt on its own tastes like the sea; the scallop and the kombu are what stop it.
>> step: soak cold 8 hr
Soak @kombu{1%piece}(4 in) and @dried scallop{2}(conpoy, or 2 dried shiitake) in @water{1/2%cup}(120 mL) and @sake{1/4%cup}(60 mL) in the fridge ~soak{8%hr}, until the scallop has swollen and can be pulled into threads.
>> step: warm to 160°F (70°C), hold 20 min
Warm @&(~1)soaked kombu and scallop{} to 160°F (70°C) and hold it there ~steep{20%min}.
>> step: stir the salt in until it disappears
Stir @fine sea salt{1/4%cup}(60 g) into @&(~1)infusion{} off the heat until not a grain is left on the bottom, then @usukuchi soy sauce{2%Tbs}(30 mL; light-coloured, saltier than dark) and @mirin{1%Tbs}(15 mL).
>> step: strain and bottle
Strain @&(~1)tare{} into a bottle and keep it cold.