Shoyu tare
- Soy Sauce300 g
- Mirin40 g
- Kombu10 g
- Bonito Flakes10 g
Step 4: Make the tare
Set a container over a scale and add the soy sauce, kombu, and mirin. Put a lid over the top and set it in the fridge to cold steep for at least 6 hours or up to 2 days.
Cold steeping gets you the best flavor. In a pinch, you could skip this step.
Pour the mixture into a pot and heat to 160°F/71°C, and hold there for about 10 minutes. Remove the kombu and add in the dashi flakes. Heat to 180°F/82°C and hold for 10 minutes being careful not to .
Strain the mixture into a jar or squirt bottle. Stores in the fridge indefinitely.
Use 30 g per 350 g of UNSALTED soup (~10%) If your soup has salt in it already, use less and adjust to taste.
Step 4: Make the tare
Shoyu tare
- Soy Sauce300 g
- Mirin40 g
- Kombu10 g
- Bonito Flakes10 g
Set a container over a scale and add the soy sauce, kombu, and mirin. Put a lid over the top and set it in the fridge to cold steep for at least 6 hours or up to 2 days.
Cold steeping gets you the best flavor. In a pinch, you could skip this step.
Pour the mixture into a pot and heat to 160°F/71°C, and hold there for about 10 minutes. Remove the kombu and add in the dashi flakes. Heat to 180°F/82°C and hold for 10 minutes being careful not to .
Strain the mixture into a jar or squirt bottle. Stores in the fridge indefinitely.
Use 30 g per 350 g of UNSALTED soup (~10%) If your soup has salt in it already, use less and adjust to taste.