(Seasoning Sauce)

Tare is the soul of ramen broth. While the bone stock provides body and richness, tare is what gives each bowl its defining character and seasoning. This shoyu tare blends soy sauce with mirin, sake, and sesame oil into a concentrated, deeply savory sauce that is stirred directly into the hot broth at serving time rather than cooked into the pot. That technique gives you precise control over the saltiness and intensity of each individual bowl. The ginger and garlic bloom gently in the warm liquid, adding aromatic brightness without overpowering the broth. A little goes a long way, and the balance between broth and tare is what separates a good bowl of ramen from a truly great one.

Ingredients

• 1/2 cup soy sauce (preferably a Japanese brand like Kikkoman or Yamasa)
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated

Directions

1. Combine all tare ingredients in a small saucepan over low heat.
2. Simmer gently for 5 minutes, stirring occasionally. Do not boil.
3. Remove from heat and let cool. Store in a jar in the refrigerator for up to 2 weeks.

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