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Dave's Eats

Shoyu Tare (x0.2 scale)

Recipe by user david

½ x1 x2
or click any ingredient amount to scale
Shopping List

  • 1 1⁄4 tsp 1 1⁄4 tsp (6 g) sake
  • 1 1⁄4 tsp 1 1⁄4 tsp (6 g) mirin
  • 2 1⁄2 tsp 2 1⁄2 tsp usukuchi (light-colored) soy sauce
  • 1 1⁄4 tsp 1 1⁄4 tsp (6 g) water, for tare
  • 1 1⁄4 tsp 1 1⁄4 tsp (6 g) sake
  • 1 1⁄4 tsp 1 1⁄4 tsp (6 g) mirin
  • 2 1⁄2 tsp 2 1⁄2 tsp usukuchi (light-colored) soy sauce
  • 1 1⁄4 tsp 1 1⁄4 tsp (6 g) water, for tare

Make the shoyu tare: combine sake, mirin, light soy sauce, and water in a small pot.

  • 0.2 0.2 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm), 2.5 x 2.5 inches
  • 5 g 5 g Diamond Kosher salt
  • 0.2 0.2 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm), 2.5 x 2.5 inches
  • 5 g 5 g Diamond Kosher salt

Add kombu to the tare; heat over medium until nearly boiling, then reduce to low and simmer 3–4 minutes. Turn off heat, add kosher salt, stir to dissolve, and cool to room temperature.

Category:

Sauces & Condiments

Nutrition Information

Nutrient Total
Calories 0
Protein 0.0g
Fat 0.0g
Saturated Fat 0.0g
Carbohydrates 0.0g
Fiber 0.0g
Sugar 0.0g
Sodium 1938mg
Cholesterol 0mg

Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.

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