Quick Shoyu Tare Concentrate

• •0.5 cup Japanese soy sauce (shoyu)
• •0.3 cup mirin
• •0.3 cup sake (cooking sake is fine)
• •0.3 cup water
• •1 teaspoon dashi granules
• •1 tablespoon granulated sugar
• •2 garlic cloves, thinly sliced (optional)
• •1 inch fresh ginger, thinly sliced (optional)

Instructions

1. 1

   In a small saucepan, combine the water and dashi granules. Heat over medium heat, stirring until the dashi granules are fully dissolved.

2. 2

   Add the Japanese soy sauce, mirin, sake, granulated sugar, and the optional thinly sliced garlic and ginger to the saucepan.

3. 3

   Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to ensure the sugar dissolves completely. Do not allow it to boil vigorously, as this can alter the flavor profile by evaporating the alcohol too quickly.

4. 4

   Reduce the heat to low and continue to simmer for 5-7 minutes. This allows the flavors to meld and the aromatics (if used) to infuse into the concentrate. The volume should reduce slightly, but the primary goal is flavor development rather than significant reduction.

5. 5

   Remove the saucepan from the heat. If you used garlic and ginger, carefully strain the tare concentrate through a fine-mesh sieve into a clean, heatproof container to remove the solids. Discard the solids.

6. 6

   Allow the Quick Shoyu Tare Concentrate to cool completely to room temperature before transferring it to an airtight bottle or jar.

7. 7

   Store the concentrate in the refrigerator for future use.

Chef's Tips

• 💡**Versatile Usage:** This shoyu tare is incredibly versatile. Use 30-45ml (2-3 tablespoons) per serving of hot ramen broth for a quick and flavorful shoyu ramen base. It also works wonderfully as a marinade for chicken, pork, or tofu, a seasoning for stir-fries, or a savory dressing for donburi bowls.
• 💡**Storage:** Stored in an airtight container in the refrigerator, the Quick Shoyu Tare Concentrate will keep well for up to 2-3 weeks.
• 💡**Flavor Customization:** Taste the tare once it has cooled. If you prefer a sweeter profile, stir in a small pinch more sugar until dissolved. For an extra umami boost, you can add a tiny amount of MSG or a little more dashi granules while simmering.
• 💡**Enhanced Aromatics:** For an even deeper aromatic complexity, you can lightly toast the garlic and ginger slices in a teaspoon of neutral oil (like grapeseed or canola) in the saucepan before adding the other liquid ingredients. This brings out their flavors more intensely.