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
- about 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
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 10 mintwo waits that overlap count once
- Needs you
- none givenof 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 30 min.
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
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: 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
>> step.1: The broth is unseasoned; this is the two spoonfuls in the bottom of the bowl that make it shoyu ramen.
>> step.2: steep cold 8 hr
>> step.3: boil the alcohol off 2 min
>> step.4: warm to 160°F (70°C), steep 10 min
>> step.5: strain and bottle
The broth is unseasoned; this is the two spoonfuls in the bottom of the bowl that make it shoyu ramen.
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}. Cold and slow is the point — heat pulls tannin out of the kombu and the shiitake goes muddy.
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.
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. It must not boil: this is seasoning, not stock, and boiled soy sauce goes flat and harsh at the same time.
Strain @&(~1)tare{} through a fine sieve into a clean bottle. It keeps a month in the fridge and only improves in the first week. Two tablespoons in the bottom of a bowl, then the broth on top.