The Story Behind the Recipe
Tare is the concentrated seasoning sauce that gives a bowl of ramen its direction. The broth provides the foundation, while the tare shapes its flavour. After exploring different versions, this is one of the simple preparations I like to make with two soy sauces, mirin, sake and aromatics. I also use this tare for eggs and chashu without diluting it with water because I prefer the stronger flavour it gives the marinade.
Use it for Ajitama, Chashu, or as an alternative seasoning in Simple Shio Tonkotsu Ramen to make Shoyu Tonkotsu Ramen.
The Technique
- Heat gently until the mixture barely starts to simmer.
- Let the aromatics infuse, then strain.
- Taste the tare with the broth and adjust each bowl gradually.
Makes 1 batch. Measuring cup: 240 ml
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Light soy sauce: 240 ml, 1 cup.
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Dark soy sauce: 80 ml, 1/3 cup.
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Sake: 80 ml, 1/3 cup.
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Mirin: 120 ml, 1/2 cup.
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Sugar: 1 tsp.
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Spring onion: 1 whole, washed, roots removed and roughly cut.
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Fresh ginger: 1 small knob, sliced.
Method
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Put all the ingredients in a small saucepan.
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Warm over medium to low heat, stirring to dissolve the sugar.
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Remove from the heat as soon as a very gentle simmer begins. Avoid reducing it through prolonged boiling.
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Leave the aromatics in while the temperature drops, then strain.
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Transfer to a clean container and refrigerate. Use a clean spoon each time.
Tips and Secrets
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Taste it mixed with broth. The tare, before dilution with water or broth, is deliberately intense and does not represent the finished bowl.
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Add it gradually. Different soy sauces and broth concentrations need different amounts.
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Keep unused tare separate from used marinade. Liquid that has touched eggs or meat must not go back into the clean batch.
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