Shoyu Tare

Name: Shoyu Tare
Cook time: 15 min
Total time: 15 min
Yield: Makes: about 1.25 cups (300 ml)
Cuisine: Japanese
Ingredients: 6 tablespoons mirin; 4 tablespoons saké; 1 cup (240 ml) katsuobushi (bonito flakes); 1 cup (240 ml) katsuobushi (bonito flakes); ½ cup (120 ml) light soy sauce; 1 tablespoon granulated sugar; 2 x 2 inch (5 x 5 cm) piece of kombu; ¼ cup (60 ml) dark soy sauce

Preparation info

Makes: about
1.25 cups

Difficulty
Easy
Ready in
15 min

Appears in

Slurp

By Dennis Yen

Published 2024

About

“Shoyu,” the Japanese term for soy sauce, is the oldest flavoring and is widely popular in ramen. Along with its soy base, ingredients like kombu, katsuobushi, saké, and mirin are added, giving the sauce added depth and a richer umami flavor.

Ingredients

6 tablespoons mirin
4 tablespoons saké
1 tablespoon

Asia
Japan
Sauce
Fish course
Pescatarian

Method

In a saucepan, combine mirin, saké, and sugar, and bring it to a boil for 2 minutes.
Add both the light and dark soy sauces, reduce heat, and simmer for 1 minute.
Add the kombu and katsuobushi and continue to simmer for roughly 10 minutes. Do not allow the liquid to boil becaue katsuobushi can turn bitter when exposed to high temperatures.
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