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Shio Tare for Ramen: Japanese Salt Seasoning Base
More recipes: Japanese recipes · Sauces and basics · All Asian recipes
45 Mintotal
6servings
–kcal
Japanese
CuisineShio Tare for Ramen: Japanese Salt Seasoning Base
Laura Chen
6
15 Minuten
30 Minuten
Japanese
Sauce/Condiment
Ramen holds a special place in the wide and varied world of Japanese cooking. A good bowl takes skill, patience and a feel for balancing flavors. One of the components that gives ramen its character is the tare, a concentrated seasoning that you put in the bowl before the broth and that gives the soup depth and flavor. Of all the tare types, shio tare is the most delicate and one of the most flexible: it is the base for a clear, salty, umami-rich ramen broth.
Shio is the Japanese word for salt. In Japanese cooking, salt preserves food and also brings out the natural flavor of each ingredient. Shio ramen is one of the classic ramen styles, alongside shoyu (soy sauce) and miso ramen and the rich tonkotsu pork broth. Its tare tastes clean and salty and lets the flavor of the broth come through instead of covering it, so you get a lighter bowl that still has plenty of flavor.
A good shio tare balances salt, umami and a touch of sweetness. You get there with traditional Japanese ingredients: kombu (kelp), katsuobushi (bonito flakes), sake and mirin. This recipe takes you step by step through making your own shio tare, so your homemade ramen gets more depth and complexity.
Shio is the Japanese word for salt. In Japanese cooking, salt preserves food and also brings out the natural flavor of each ingredient. Shio ramen is one of the classic ramen styles, alongside shoyu (soy sauce) and miso ramen and the rich tonkotsu pork broth. Its tare tastes clean and salty and lets the flavor of the broth come through instead of covering it, so you get a lighter bowl that still has plenty of flavor.
A good shio tare balances salt, umami and a touch of sweetness. You get there with traditional Japanese ingredients: kombu (kelp), katsuobushi (bonito flakes), sake and mirin. This recipe takes you step by step through making your own shio tare, so your homemade ramen gets more depth and complexity.
Ingredients
- 1/2 cup sea salt
- 1/4 cup sake
- 1/4 cup mirin
- 1 1/2 cups (360 ml) water
- 2 tbsp sugar
- 1 piece kombu (about 10 cm)
- 1 handful katsuobushi (bonito flakes)
- 1 garlic clove, peeled
- 1 piece ginger (about 2 cm)
- 1 scallion (green onion)
- Zest of 1/2 yuzu, lime or lemon
Instructions
Prepare the ingredients:
- Wipe the kombu lightly with a damp cloth to remove any dirt. Do not rinse it, or you will wash off the white mineral coating that carries much of its umami.
- Prepare the garlic, ginger and scallion.
Soak the kombu and aromatics:
- Put the kombu, garlic, ginger and scallion in a medium bowl. Pour the sake and mirin over them and let them soak at room temperature for 30 minutes to 1 hour.
Cook:
- Transfer the soaked ingredients and their liquid to a small saucepan and add the water. Add the sugar and heat over medium heat until the sugar has dissolved.
- Turn the heat down to low and add the sea salt. Stir until the salt has dissolved.
- Let the mixture simmer gently for about 10 minutes so the flavors develop. Don't let it boil hard, or you will lose the delicate aromas.
Add the katsuobushi:
- Take the pan off the heat and add the katsuobushi. Let the flakes steep in the hot liquid for 10 to 15 minutes.
Strain:
- Pour the mixture through a fine sieve or cloth into a clean bowl or container. Press the solids gently to get out all the liquid.
Flavor (optional):
- If you like, add the citrus or yuzu zest now for a fresh note. Let it steep in the warm tare for a few minutes, then remove it.
Storage:
- Store the finished shio tare in a clean, airtight container in the fridge. It keeps for several weeks.
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More recipes: Japanese recipes · Sauces and basics · All Asian recipes