Tare Sauce




Tare is the most widely used seasoning for ramen, its really the life blood of the dish. It’s usually added to the bottom of the bowl with the hot noodles before the soup is poured in to allow the two to meld together

Prep time: 2 min

Cook time: 15-20min

Yield: 1/2 Cup


½ cup- Unseasoned, smoked pork ramen broth



¼ cup- Mirin



¼cup- Reduced-sodium soy sauce



2Tbsp- Sake



1tsp- (packed) Light brown sugar



1tsp- (packed) Bonito flakes



1ea- Garlic clove, crushed



1ea-Scallion, rough chopped



1-inch knob- Ginger, not peeled, rough sliced



1-Tbsp-Rice wine vinegar (to taste)









Combine all ingredients in a small saucepan and bring to a boil. Reduce your heat to a medium low simmer. Stir every few minutes until it’s reduced to a little more than 1/2 cup. 15- 20 minutes. Strain your sauce using a fine mesh sieve. Throw away the solids. Finish with ½ of the rice wine vinegar, taste and add more if you desire for your Tare to be more acidic. Let cool and store in your fridge for up to two weeks.  Once made Tare can be use in many applications. Adding a few Tbsp to your ramen bowl with your hot noodles before you add the broth is an absolute must! Use it as a Japanese bbq sauce for grilling meats and veggies. Use it as a marinade, stir-fry sauce, season rice with it or even mix some with mayo and make an incredible spread.



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