How to Make an Awesome Simple Shoyu Tare Recipe

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Follow me on instagram: / wayoframen • Support the Channel on Patreon: / wayoframen • Shop Way of Ramen: https://wayoframen.com/shop • My Podcast: https://anchor.fm/wayoframen • Twitter: / wayoframen • Recipe from Menya Gakucho, Please subscribe to his channel! / @menya_gakucho • This is a simple but pretty awesome shoyu tare recipe for making ramen. Tare is one of the five core components of ramen and is what gives the flavor to the soup. I usually enjoy a pretty complex shoyu tare, but I recently made a soup which needed a very simple tare and this one worked out great. I think there is a trend in Japan towards simplifying ramen, especially chicken based ramen and I can see why. This tare rocks! For us home cooks, we can instead put more focus on making a great tasting soup and use a simple tare like this to support the complexities we put into the soup. • Ingredients (15 Servings): • 250ml of Koikuchi shoyu (Kikkoman or Yamasa or other) • 150ml usukuchi shoyu https://wayoframen.com/product/suehir... • 30ml saishikomi shoyu (or tamari) https://wayoframen.com/product/yugeta... • 40ml of ryori shu or cooking sake • 40ml of hon mirin • and a quarter teaspoon of crystalized umami extract • Directions: • 1. Put everything into a pot and heat up to around 83 degrees Celcius • 2. Once it hits that temp keep it at that heat for 1 minute then remove from heat • 3. Cover pot with newspaper and let cool overnight. • 4. Transfer tare to a container and store in the fridge indefinitely. Should be better after resting a week but I used it on the 2nd day and it was good. • Recommended usage: • 30ml Tare, 300ml Ramen Soup/Stock (no salt added), 20ml chicken fat, lemon zest, green onions. • I think this would probably even work with an instant chicken stock powder but you would have to halve the amount of tare.

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