SHIO TARE
// MAKES 4 CUPS
This Shio Tare is broth that is fortified with powerful umami-laden ingredients and is the most versatile of all tares. It’s used in shio ramen and tonkotsu ramen, and it can be used as a base for more complex ramen like Curry Shio Ramen. Think of shio tare as Japanese bouillon.
1 cup chintan broth
One 3-inch piece kombu
1 cup niboshi (dried anchovies)
2½ cups Sake Dashi
2½ cups sea salt
2½ cups sake kasu (sake lees)
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In a stockpot affixed with a temperature gauge over medium heat, combine the chintan, kombu, and niboshi. Bring the mixture to 190ºF and simmer for 1 hour. Remove the pot from the heat and allow it to cool for 10 minutes. Pass the liquid through a fine-mesh strainer with cheesecloth into a glass or a large plastic container.
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Stir in the sake dashi and sea salt until the salt has dissolved. Allow the tare to cool, then cover tightly.
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The tare will keep for 2 weeks in the refrigerator or up to 12 months in the freezer.
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For instructions on serving tare with ramen, see this page.
Note:
You can substitute 2 awase dashi packets for the sababushi, katsuobushi, and kombu.
SAKE DASHI
// MAKES ABOUT 4 CUPS
Sake dashi is a valuable building block for all tares, helping to fortify your tare and give it more depth.
4 cups sake
¼ cup sababushi atsukezuri (dried mackerel flake, thick cut)
¼ cup katsuobushi atsukezuri (dried bonito flake, thick cut)
15 grams kombu
2 tablespoons dried shiitake mushrooms
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In a large saucepan affixed with a temperature gauge over medium-high heat, stir together all the ingredients and bring to a light boil. Reduce the heat and let steep for 1 hour at 190ºF.
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Alternatively, you can stir together the ingredients, let the mixture sit overnight, then bring to a boil and immediately remove from the heat.
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Taste the saba and katsuo; if they no longer have a fishy flavor, then you know the dashi is ready.
