>> title: Shio Tare
>> category: Sauces & Gravies
>> tags: japanese, salt, ramen, seasoning, make-ahead
>> counters: Ramen Shop
>> aka: shio tare, 塩ダレ, salt tare, salt base for ramen, shio dare, ramen salt seasoning, white tare
>> pairs-with: shio-ramen, tonkotsu-ramen, dashi
>> servings: 12
>> time: 8 hr 45 min
>> slack: forgiving — the hold is at 160°F, because kombu taken to a boil turns slippery and bitter and there is no straining that out

>> step: Salt on its own tastes like the sea; the scallop and the kombu are what stop it.
Salt on its own tastes like the sea; the scallop and the kombu are what stop it.

>> step: soak cold 8 hr
Soak @kombu{1%piece}(4 in) and @dried scallop{2}(conpoy, or 2 dried shiitake) in @water{1/2%cup}(120 mL) and @sake{1/4%cup}(60 mL) in the fridge ~soak{8%hr}, until the scallop has swollen and can be pulled into threads.

>> step: warm to 160°F (70°C), hold 20 min
Warm @&(~1)soaked kombu and scallop{} to 160°F (70°C) and hold it there ~steep{20%min}.

>> step: stir the salt in until it disappears
Stir @fine sea salt{1/4%cup}(60 g) into @&(~1)infusion{} off the heat until not a grain is left on the bottom, then @usukuchi soy sauce{2%Tbs}(30 mL; light-coloured, saltier than dark) and @mirin{1%Tbs}(15 mL).

>> step: strain and bottle
Strain @&(~1)tare{} into a bottle and keep it cold.