<![CDATA[Making tare at home — the process is simpler than you think]]>Shoyu tare: soy sauce, mirin, sake, kombu, dried shiitake, reduce to 60% volume, strain. Takes 40 minutes. Stores refrigerated for months. Once you have quality tare you can turn any decent broth into good ramen. The tare is 50% of the dish. Making it from scratch changes the result completely.

]]>https://spveforpit.com/topic/710/making-tare-at-home-the-process-is-simpler-than-you-thinkRSS for NodeSun, 26 Apr 2026 13:22:26 GMTSat, 25 Apr 2026 01:22:25 GMT60<![CDATA[Reply to Making tare at home — the process is simpler than you think on Sat, 25 Apr 2026 01:22:25 GMT]]>Shoyu tare: soy sauce, mirin, sake, kombu, dried shiitake, reduce to 60% volume, strain. Takes 40 minutes. Stores refrigerated for months. Once you have quality tare you can turn any decent broth into good ramen. The tare is 50% of the dish. Making it from scratch changes the result completely.

]]>https://spveforpit.com/post/1589https://spveforpit.com/post/1589Sat, 25 Apr 2026 01:22:25 GMT