The Broth's 'tare' Sauce Recipe

Name: Horin Ramen Victorias The Broth's 'Tare' Sauce Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 1 cups light soy sauce (usukuchi or regular low-sodium); 0.25 cups dark soy sauce (koikuchi) or regular soy sauce; 0.25 cups mirin; 0.25 cups sake; 2 tbs granulated sugar; 1 piece kombu (dried kelp), 4–6" piece; 1 cups bonito flakes (katsuobushi); 3 piece garlic cloves, smashed; 1 oz fresh ginger, 2–3 mm slices; 2 stalks scallions (white parts), chopped; 2 pieces dried shiitake; 1 tsp rice vinegar (optional, for brightness); 1 tsp sesame oil (optional, finishing); 0.5 tsp anchovy paste or fish sauce; 1 tbs miso (white or red, optional)

Inspired by Horin Ramen Victoria

Time45m

Serves12

スープの出汁

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Ingredients

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Main tare (shoyu-style)

1 cups light soy sauce (usukuchi or regular low-sodium)

1/4 cups dark soy sauce (koikuchi) or regular soy sauce

1/4 cups Mirin

1/4 cups Sake

2 tbs granulated sugar

1 piece kombu (dried kelp), 4–6" piece

1 cups bonito flakes (katsuobushi)

Aromatics & accentings

3 piece garlic cloves, smashed

1 oz fresh ginger, 2–3 mm slices

2 stalks scallions (white parts), chopped

2 pieces dried shiitake

1 tsp rice vinegar (optional, for brightness)

1 tsp sesame oil (optional, finishing)

Salt/umami boosters (optional)

1/2 tsp anchovy paste or fish sauce

1 tbs miso (white or red, optional)

Method

Main tare (shoyu-style)

Combine base liquids

In a medium saucepan, combine light soy sauce, dark soy sauce, mirin and sake. Stir to blend.

Add granulated sugar to the saucepan and place over medium-low heat. Warm gently, stirring, until the sugar dissolves completely. Do not boil vigorously — just a gentle simmer.

Add the kombu to the pan. Heat the mixture slowly; when tiny bubbles appear around the edges (just before boiling), remove the kombu and set aside. Leaving kombu in boiling liquid can make the tare bitter; a short steep extracts good umami.

Add the bonito flakes to the warmed liquid, stir briefly, then remove the pan from heat. Let the bonito steep for 5–7 minutes until it sinks and the liquid becomes fragrant and slightly opaque.

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, pressing the solids lightly to extract flavor, then discard solids. This is your primary shoyu tare.

Aromatics & accentings

While the tare is steeping or after straining, lightly toast the smashed garlic, ginger slices, scallion whites and dried shiitake in a small dry skillet over medium heat for 1–2 minutes until aromatic (do not burn).

Add the toasted aromatics to the warm (not boiling) strained tare and allow to infuse for 10–15 minutes to pick up fresh aromatic notes. For a cleaner tare, infuse for 5 minutes; for stronger aromatics, infuse longer.

Remove and discard the aromatics (or reserve softened shiitake to chop into other dishes). If you prefer a bright note, stir in 1 teaspoon rice vinegar now. If you want a toasted finish, stir in 1 teaspoon toasted sesame oil just before using.

Salt/umami boosters (optional)

Taste the tare and, if it needs deeper umami or salt correction, whisk in 1/2 teaspoon anchovy paste or 1 tablespoon miso dissolved in a teaspoon of warm tare. Add gradually and taste — small amounts go a long way.

Adjust sweetness or acidity if needed: add up to 1 teaspoon additional sugar or a few drops of rice vinegar to balance.

Finish & storage

Cool the finished tare to room temperature. Transfer to a clean glass jar or bottle. Tare keeps refrigerated for up to 2 weeks; for longer storage, keep frozen in small portions.

To use as ramen tare: typical starting ratio is 1–3 tablespoons tare per 1 cup (240 ml) hot broth, adjusted to taste. For tsukemen or concentrated broths, use more tare as needed.