Description
Derek’s take on Ramen_Lord’s tare
Ingredients
- Five 3x3” Kombu
- 3/4 cup dried niboshi (anchovy)
- 1 tbs sesame oil
- 1 cup bonito flakes (I subbed 1/2 tsp dashi powder)
- 1 cup fresh shiitake
- If using dried, rehydrate in warm water, strain, and then measure
- 1/4 cup sake
- 1/4 cup mirin
- 1 cup soy sauce
- Salt to taste (I added none, but it will depend on your soy sauce)
Method
- Night before cooking, (or at least 6 hours) soak Kombu in enough water to cover. Refrigerate.
- Add sesame oil to pan over medium, add niboshi for 40 seconds.
- Add kombu and soaking liquid to pan, bring to 176F.
- Remove Kombu, add bonito and shrooms. Cook at 176F for 10 minutes.
- Strain liquid, set aside.
- Boil mirin and sake for 5 minutes.
- Add soy sauce and bring to 176. Simmer for 5 minutes.
- Measure remaining liquid and add that much kombu broth. Basically we are looking for a 1:1 ratio of kombu to soy/sake/mirin.
- Adjust taste for heavy salinity. Almost too salty, but where you say ‘damn thats good’
Before using in broth do a small test to see what ratio of tare to broth you prefer. 30ml Tare to 300ml broth is roughly the recommended.
I recommend freezing what you don’t use. I put it in an ice cube tray and then store it in a ziplock in the freezer.