Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise.
Ramen Tare (Japanese Sauce)
Recipe presented by Jay Andrews
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
- ½ cup Sodium-free or Low-sodium Chicken or Vegetable Broth
- ¼ cup Mirin *1
- ¼ cup Soy Sauce
- 2 Tbsp Sake
- 1 tsp Brown Sugar
- 1 tsp Rice Wine Vinegar
- 1 inch piece Ginger, peeled and smashed
- 1 clove Garlic, peeled and smashed
- 1 Scallion, chopped
Bring all the ingredients to simmer in a saucepan.
Simmer the tare until it reduces to ½ cup, about 25 minutes.
Strain the solids and let the tare cool. Store in an airtight container in the refrigerator for up to two weeks.
*1 Mirin can be substituted with Sake and Sugar, 4:1 ratio