Chicken Shoyu Ramen | Make the tare | CookWell
Set a container over a scale and add the soy sauce, kombu, and mirin. Put a lid over the top and set it in the fridge to cold steep for at least 6 hours or up t
Ingredients
- soy sauce Salty 300 g
- mirin Sour Sweet 40 g
- kombu Umami 10 g
- bonito flakes Umami 10 g
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