Shio Tare

Name: Shio Tare
Yield: 12 servings
Ingredients: 1 piece kombu; 2 dried scallop; ½ cup water; ¼ cup sake; ¼ cup fine sea salt; 2 Tbs usukuchi soy sauce; 1 Tbs mirin

👥 12 servings

🗣️ English (detected)

category: Sauces & Gravies

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

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: strain and bottle

#japanese #salt #ramen #seasoning #make-ahead

From: John Chen's Tabular Recipes

🥘 Ingredients

kombu 1 piece
dried scallop 2
water ½ cup
sake ¼ cup
fine sea salt ¼ cup
usukuchi soy sauce 2 Tbs
mirin 1 Tbs

1

Salt on its own tastes like the sea; the scallop and the kombu are what stop it.
2

Soak kombu and dried scallop in water and sake in the fridge 8 hr , until the scallop has swollen and can be pulled into threads.
3

Warm @&( timer to 160°F (70°C) and hold it there 20 min .
4

Stir fine sea salt into @&( timer off the heat until not a grain is left on the bottom, then usukuchi soy sauce and mirin .
5

Strain @&( timer into a bottle and keep it cold.

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