Miso Tare (味噌ダレ) – Seasoning Base for Miso Ramen

Prepare the ingredients:

1. Finely chop the garlic, ginger and scallions. Have the miso paste ready and, if needed, dissolve the dashi powder in water.

Sweat the aromatics:

1. Heat the sesame oil in a medium pot over medium heat. Add the garlic, ginger and scallions and sweat for 2 to 3 minutes, stirring, until fragrant but not browned.

Stir in the miso paste:

1. Reduce the heat and add the miso paste. Stir well to combine the miso with the aromatics, and take care that the miso doesn't burn.

Add the liquids:

1. Add the sake, mirin and the dissolved dashi (if using). Stir well to combine everything.

Simmer and taste:

1. Simmer the mixture over low heat for 10 to 15 minutes, stirring occasionally. The alcohol in the sake and mirin should evaporate, and the tare should start to thicken.
2. Add the sugar and stir well until it has dissolved completely. Taste and adjust the seasoning if needed.

Cool and store:

1. Take the tare off the heat and let it cool to room temperature. Then store it in an airtight container in the refrigerator. The miso tare keeps this way for several weeks.