How to Make an Awesome Simple Shoyu Tare (Recipe)

Follow me on instagram: https://instagram.com/wayoframen Support the Channel on Patreon: https://patreon.com/wayoframen Shop Way of Ramen: https://wayoframen.com/shop My Podcast: https://anchor.fm/wayoframen Twitter: https://twitter.com/wayoframen Recipe from Menya Gakucho, Please subscribe to his channel! https://www.youtube.com/channel/UCr1JjSSxJ5S--yATc0eYPRw This is a simple but pretty awesome shoyu tare recipe for making ramen. Tare is one of the five core components of ramen and is what gives the flavor to the soup. I usually enjoy a pretty complex shoyu tare, but I recently made a soup which needed a very simple tare and this one worked out great. I think there is a trend in Japan towards simplifying ramen, especially chicken based ramen and I can see why. This tare rocks! For us home cooks, we can instead put more focus on making a great tasting soup and use a simple tare like this to support the complexities we put into the soup. Ingredients (15 Servings): 250ml of Koikuchi shoyu (Kikkoman or Yamasa or other) 150ml usukuchi shoyu https://wayoframen.com/product/suehiro-usukuchi-shoyu/ 30ml saishikomi shoyu (or tamari) https://wayoframen.com/product/yugeta-double-brewed-shoyu/ 40ml of ryori shu or cooking sake 40ml of hon mirin and a quarter teaspoon of crystalized umami extract Directions: 1. Put everything into a pot and heat up to around 83 degrees Celcius 2. Once it hits that temp keep it at that heat for 1 minute then remove from heat 3. Cover pot with newspaper and let cool overnight. 4. Transfer tare to a container and store in the fridge indefinitely. Should be better after resting a week but I used it on the 2nd day and it was good. Recommended usage: 30ml Tare, 300ml Ramen Soup/Stock (no salt added), 20ml chicken fat, lemon zest, green onions. I think this would probably even work with an instant chicken stock powder but you would have to halve the amount of tare.