The Story Behind the Recipe
This is one of the simplest tare preparations I make, and the result is impressive for the effort involved. More elaborate versions can use kombu, katsuobushi, shiitake or other sources of umami. Here, MSG gives us the depth we want without preparing a separate dashi. It is an essential part of this particular recipe and its intended flavour balance.
Try it in Simple Shio Tonkotsu Ramen or Basic Shio Ramen with Water, which makes the character of the tare especially clear.
The Technique
- Heat just enough to dissolve the solids.
- Avoid prolonged boiling, which changes the concentration.
- Add the tare to each bowl with the broth or water.
Makes 1 batch
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Water: 450 ml.
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Salt: 70 g, sea salt or another salt.
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Mirin: 25 ml.
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Light soy sauce: 25 ml.
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White wine vinegar: 7.5 ml, 1 1/2 tsp.
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Sugar: 5 g.
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MSG: 2.5 g.
Method
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Put all the ingredients in a small saucepan.
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Warm over medium heat, stirring until the salt, sugar and MSG dissolve.
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Remove from the heat once dissolved. There is no need to boil and reduce the mixture.
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Let the temperature drop, transfer to a clean container and refrigerate.
Tips and Secrets
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Keep the MSG in this version. Leaving it out changes the intended balance of this simple recipe.
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Judge the seasoning after dilution. Mix some tare with broth or hot water to assess the finished flavour.
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Add more gradually. It is easier to strengthen a mild soup than to correct an overly salty one.
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