Chicken Shoyu Ramen | Make the tare
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
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Cooking tools:
- Instant-read thermometer
- Kitchen scale
- Fine-mesh sieve
- Mason jar
- Squirt bottle
- Airtight container
- Pot
- Stove
- Refrigerator
Ingredients
- Shoyu tare- soy sauce300 g
- mirin40 g
- kombu10 g
- bonito flakes10 g
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