Favourite shoyu tare

Tare (the literal meaning is sauce, although tare can also be a paste) is one of the foundation elements of ramen, with different tare giving each chef’s ramen its unique character. The secret to this shoyu (soy sauce) tare is its simplicity.

Favourite shoyu tare. Credit: Tuttle Publishing

• serves

  4-5

• cook

  5 minutes

• difficulty

  Easy

Ingredients

For the dark version

• ⅔ cup (150 ml) dark soy sauce
• 1 tbsp (20 ml) tamari soy sauce
• 1 tsp mirin
• 1 scant tsp raw cane sugar or white sugar (see Note)

For the light version

• ⅔ cup (150 ml) light soy sauce
• 2 tsp mirin
• 2 tsp raw cane sugar or white sugar (see Note)
• 1 tsp umami seasoning, such as MSG

Makes enough for 4 to 5 servings of ramen

Instructions

1. For both the dark and light versions, combine all the ingredients in a small pot over high heat and stir to dissolve sugar.
2. Remove from heat just before the mixture comes to a boil.

Note

Raw cane sugar adds a mellower sweetness than refined white sugar.

Extract taken from Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef by Shigekazu Takanashi, published by Tuttle Publishing and available now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.