- serves 4-5 people
- cooking 5 minutes
- difficulty Easy level
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
- For both the dark and light versions, combine all the ingredients in a small pot over high heat and stir to dissolve sugar.
- 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.
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