Easy & Quick Shoyu Tare Recipe
Shoyu Tare enhances the taste of your Japanese recipes, making them more delicious and authentic. It is easy to prepare at home and offers a delightful balance of salty, sweet, and tangy notes.
It can bring a smile to your face by being ready in just 15 minutes.
What is Shoyu Tare?
Shoyu tare is much more than you think. Its savory, slightly sweet, and umami-rich flavor profile can add depth and complexity to dishes. It is made with simple ingredients like Kikuchi shoyu, usukuchi shoyu, saishikomi shoyu, mirin, and umami extract. That is a fundamental component in Japanese tradition because it can be served with many more dishes, like teriyaki and yakitori.
Why Will You Love Shoyu Tare?
If you are a food lover like me, you can understand that Japanese cuisine is much more than you think because they have traditional aspects and customs that enhance the taste. Food lovers also like the customs and traditions that they follow when making dishes. Shoyu Tare is also one of them. It is best in taste and shows the customs of Japanese tradition. There can be much more to love about this recipe. Such as;
Key Notes:
| Serving | Calories | Prep. Time | Cooking Time | Total Time |
| 15 | 58 kcal | 0 Mins | 10 Mins | 15 Mins |
Kitchen Utensils:
Shoyu Tare Ingredients:
| 250 ml koikuchi shoyu | Check Price |
| 150 ml usukuchi shoyu | Check Price |
| 30 ml saishikomi shoyu | Check Price |
| 40 ml hon mirin | Check Price |
| 40 ml ryori Shu (cooking sake) | Check Price |
| ¼ Tsp of crystalized umami extract | Check Price |
Making Shoyu Tare (Steps-bySteps):
Step-1
Measure all the ingredients carefully with the help of a measuring cup and spoon.
Step-2
Gather all the measuring ingredients 250 ml koikuchi shoyu, 150 ml usukuchi shoyu, 30 ml saishikomi shoyu, 40 ml hon mirin, 40 ml ryori Shu (cooking sake) , and ¼ Tsp of crystalized umami extract in the saucepan. Mix(whisk) them well.
Step-3
Heat on medium until it starts to simmer. (reach up to 83 Celsius and 181 Fahrenheit. through thermometer)
Step-4
Reduce the heat and let it simmer for 10-12 minutes.
Step-5
Remove from heat and cover it with paper. (something they can breathe)
Step-6
Leave it for a couple of hours. Enjoy authentic Shoyu tare in your home kitchen.
Tare:
“Tare” is the Japanese term for the type of sauce or seasoning that adds flavor to dishes. In Japanese cuisine, Tare is used in various dishes like ramen, yakitori, and other grilled dishes. It is known for its ability to enhance the taste of dishes with its savory, sweet, and tangy flavors, adding richness to overall dishes. There are three main types of Tare. Such as Shoyu tare, Shio tare, Miso tare.
Shoyu Tare:
Shoyu tare is a traditional Japanese dish made with simple ingredients like koikuchi shoyu, usukuchi shoyu, saishikomi shoyu, mirin, and umami extract. Shoyu Tare means “sauce or seasoning.” It is versatile and can be perfect for dipping sauce, marinating, and seasoning various dishes. It can add a savory, salty, and slightly sweet flavor to your dishes.
Shio Tare:
“Shio” means “salt,” so “Shio tare” refers to a salty seasoning. It is also Japanese in tradition.
It is used to make dishes like ramen, yakitori, etc. It consists of simple ingredients like salt, water, mirin, and sake. It is known for its simplicity and its ability to enhance the taste of a dish.
Miso Tare:
“Miso” means “fermented Soybeans paste” and “Tare” refers to “ seasoning and sauce.” It is traditional Japanese and commonly used for various dishes like ramen and grilled meats. Miso Tare is made with simple ingredients like miso paste combined with soy sauce, mirin sake, sugar, and some other garlic or ginger. That adds a rich, savory, and slightly sweet flavor to your dishes. Miso tare is versatile and can be used as a marinade, glaze, and dipping sauce for a variety of dishes.
How is Shoyu Tare Used?
Storage Guideline:
Store them in an airtight container or jar to maintain their freshness.
Please keep it in the refrigerator for long use.
Make sure the container or jar is tightly sealed to prevent moisture and odor.
Avoid them near strong-smelling things like fish, cheese, ginger, onion, etc.
Use it within a few weeks for optimal flavor. If it is sealed properly, you can also store it for several months.
FAQs:
Conclusion:
In conclusion, you can make the exact copycat shoyu tare in your home kitchen by following the instructions. These instructions are simple and easy to follow to make the authentic Japanese tradition of shoyu tare. Made with simple ingredients like koikuchi shoyu, usukuchi shoyu, saishikomi shoyu, mirin, and umami extract. It is much more famous because of its slightly sweet, salty, savory, tangy, and umami-rich flavor. That can be perfect for ramen, tonkotsu, yakitori, and many more.
Shoyu Tare Recipe
Equipment
- Measuring Cup & Spoon
- Saucepan
- Thermometer
- Paper (for covering)
Ingredients
- 250 ml koikuchi shoyu
- 150 ml usukuchi shoyu
- 30 ml saishikomi shoyu
- 40 ml hon mirin
- 40 ml ryori Shu cooking sake
- ¼ Tsp of crystalized umami extract
Instructions
- Measure all the ingredients carefully with the help of a measuring cup and spoon.
- Gather all the measuring ingredients 250 ml koikuchi shoyu, 150 ml usukuchi shoyu, 30 ml saishikomi shoyu, 40 ml hon mirin, 40 ml ryori Shu (cooking sake) , and ¼ Tsp of crystalized umami extract in the saucepan. Mix(whisk) them well.
- Heat on medium until it starts to simmer. (reach up to 83 Celsius and 181 Fahrenheit. through thermometer)
- Reduce the heat and let it simmer for 10-12 minutes.
- Remove from heat and cover it with paper. (something they can breathe)
- Leave it for a couple of hours. Enjoy authentic Shoyu tare in your home kitchen.
Nutrition Facts:
| Calories | 58kcal |
| Carbohydrates | 8.6g |
| Protein | 1.2g |
| Fiber | 0.2g |
| Sugar | 3g |