SOY MARINADE SHOYU TARE

// MAKES ABOUT 5 CUPS

2 cups Soy Marinade

2 cups soy sauce

½ cup drippings from Rolled Pork Belly (Chashu) (optional, if you have it)

½ cup sea salt

¼ cup HonDashi

  1. In a large stockpot over high heat, combine all the ingredients and bring the mixture to a boil. Allow the liquid to reduce to a volume of 4 cups—this is only about a 10 percent reduction, so it shouldn’t take more than 10 minutes.

  2. Using a blender or hand blender, emulsify the liquid. Allow the tare to cool, then cover tightly.

  3. The tare will keep for 2 weeks in the refrigerator or up to 12 months in the freezer.

  4. For instructions on serving tare with ramen, see this page.