Ramen Tare

Shoyu Tare 1

• 1 cup soy sauce
• 1/2 cup water
• 2 tbs mirin
• 2 tbs sake
• A square of kombu
• A sprinkle of sugar
• 2 inches of ginger

1. Combine everything in a saucepan. Bring to a boil to reduce.

Shio Tare 1

• 15 g kombu
• 150 ml mirin
• 150 ml sake
• 500 ml chicken stock
• 100 g salt
• 10 g MSG (optional)

1. The night before combine kombu, mirin, sake. Place in fridge 8–24 hours.
2. When ready, place contents of step 1 into saucepan and heat to 176°F. Hold for 5 minutes.
3. Remove kombu and add chicken stock. Boil for 5 minutes.
4. Strain.
5. Add salt and MSG. Cook until dissolved for 2–3 minutes.

Shio Tare 2

• 4 tbsp (48 g) tbsp sea salt (combination of 3 or 4 varieties)
• 1 1/2 (340 ml) cup boiling water
• 1 cup (275 g) sofrito

1. Mix salt and water in saucepan. Stir until dissolved.
2. Mix in sofrito.

Sofrito

• Makes 1 cup.
• 4.6 oz (130 g) fuji apples, peeled and diced
• 1 lb (480 g) yellow onions, diced
• 2.2 oz (64 g) garlic, minced
• 1 oz (26 g) ginger, peeled and minced
• 0.4 oz (0.37 L) canola oil

1. Preheat oven to 225°F (110°C).
2. Put onions and apples into saucepan. Pour oil, set to medium heat, then cook until oil begins to bubble and vegetables begin to sweat.
3. Cover pan and transfer to oven. Cook for about 3 hours. Stir the ingredients regularly to prevent burning.
4. Once starts to turn brown, add garlic and ginger. Cook for 2–3 hours. Stirring regularly until everything has a uniform light brown color and a soft creamy consistency.
5. Cool completely.