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Shoyu Tare

1⁄2 cup, 2 Tbsp

  • 2 Tbsp (30 g) sake
  • 2 Tbsp (32 g) mirin
  • 1⁄4 cup usukuchi (light-colored) soy sauce
  • 2 Tbsp (30 g) water, for tare

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

  • 1 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
  • 25 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.

Cooked on / · Rating 1 2 3 4 5 · Made it

daveseats.com/recipes/shoyu-tare/

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