Shoyu Tare Recipe
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.
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.