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Ramen Tare

Ramen Tare

The Japanese word "tare" is translated as "sauce" in English.  In many circumstances it refers to a concentrated sauce used to season a broth such as ramen.  I love using this tare when I make ramen at home.  Just take a great stock (chicken or pork, etc) as the base of your ramen soup and then add this tare a little at a time to season it to your liking.

Ingredients:
Small piece konbu (roughly 2" by 2" - from Konbu Doi or Uneno)
1/2 cup Nitto Jozo white tamari
3/8 cup Yugeta Shoyu double-brewed soy sauce
3/8 cup Adachi Jozo kuromame (black soy bean) soy sauce
1 cup dashi
Handful of katsuobushi (shaved, dried bonito)

Method:
Combine the konbu, soy sauces and dashi together in a medium sauce pot.  Let this mixture sit for 3 hours.  Slowly bring to a simmer and then immediately turn off heat.  Add the katsuobushi and let soak for 30 seconds to 1 minute.  Strain the tare and then let cool to room temperature.  Can be stored in refrigerator for up to a week.