Shoyu Tare
also called shoyu tare · shōyu tare · 醤油ダレ · soy tare · ramen seasoning base · ramen tare · soy sauce base for ramen · kaeshi
- Ramen Shop
- serves 10
- recipe says 8 hr 30 min
- Sauces & Gravies
Three ways to read this recipe
The table
| The broth is unseasoned; this is the two spoonfuls in the bottom of the bowl that make it shoyu ramen. | |||
| 1/4 cup(60 mL)sake | boil the alcohol off 2 min | warm to 160°F (70°C), steep 10 min | strain and bottle |
| 1/4 cup(60 mL)mirin | |||
| 1 Tbs(12 g)dark brown sugar | |||
| 1 piece(4 in)kombu | steep cold 8 hr | ||
| 2(whole)dried shiitake | |||
| 1 cup(240 mL; dark Japanese soy)koikuchi soy sauce | |||
| 1/2 cup(5 g)katsuobushi | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
Before anything else
2boil the alcohol off 2 min
3steep cold 8 hr
4warm to 160°F (70°C), steep 10 min
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 10 min1 of 4 steps gives no time
- Needs you
- none given
- If you get it wrong
- Forgiving — the second steep is held at 160°F: kombu that reaches a boil turns the bottle bitter for good
steep cold 8 hr
8 hrwalk awayfrom the start
boil the alcohol off 2 min
2 minwalk awayfrom the start
warm to 160°F (70°C), steep 10 min
10 minwalk away8 hr in
strain and bottle
not timed8 hr 10 min in
- you can walk away
- never timed
You'll need saucepan
Goes with
See how it is written
>> title: Shoyu Tare
>> category: Sauces & Gravies
>> tags: japanese, soy sauce, ramen, seasoning, make-ahead
>> counters: Ramen Shop
>> aka: shoyu tare, shōyu tare, 醤油ダレ, soy tare, ramen seasoning base, ramen tare, soy sauce base for ramen, kaeshi
>> pairs-with: shoyu-ramen, chashu, dashi
>> servings: 10
>> time: 8 hr 30 min
>> slack: forgiving — the second steep is held at 160°F: kombu that reaches a boil turns the bottle bitter for good
>> step: The broth is unseasoned; this is the two spoonfuls in the bottom of the bowl that make it shoyu ramen.
The broth is unseasoned; this is the two spoonfuls in the bottom of the bowl that make it shoyu ramen.
>> step: steep cold 8 hr
Steep @kombu{1%piece}(4 in) and @dried shiitake{2}(whole) in @koikuchi soy sauce{1%cup}(240 mL; dark Japanese soy) in a jar in the fridge ~steep{8%hr}.
>> step: boil the alcohol off 2 min
Boil @sake{1/4%cup}(60 mL), @mirin{1/4%cup}(60 mL) and @dark brown sugar{1%Tbs}(12 g) in a #saucepan{} ~boil{2%min}, until the raw alcohol smell has gone and the pan smells sweet.
>> step: warm to 160°F (70°C), steep 10 min
Warm @&(~1)sweetened sake{} with @&(~2)steeped soy{} to 160°F (70°C), drop in @katsuobushi{1/2%cup}(5 g) and ~steep{10%min} off the heat.
>> step: strain and bottle
Strain @&(~1)tare{} through a fine sieve into a clean bottle.