This may be a weird compliment but I really enjoy how...idk, human? your discussions of your cooking processes are. Like sometimes you'll mention forgetting an ingredient or making a substitution or logistics like mentioning trying to get the base of this made before your son woke up from his nap. Most cooking vids and shows are almost clinical about how they demonstrate a recipe but I find your honest commentary more informative and also just pleasant and approachable. Cooking happens in the context of life after all, why pretend otherwise?
HEY! Just wanted to say thank you. I've been watching your videos to teach me as much as I could about ramen. I made my first tonkotsu ramen and it was amazing. I went to the local Japanese/Korean store and bought all the shoyu and all that. Now I'm absolutely obsessed. I know your videos are 4 years+ old but I just found your to be the easiest to follow. Just wanted to say thanks for what you have put out on youtube and that world. Cant wait to learn more and more about Japanese Cuisine. THANK YOU!!
For the tare I roast ginger and garlic on the broiler setting in the oven for about 25 minutes. I slice the entire clove of garlic in half. Slice the ginger with the grain into small slices. I combine this step and my Chashu pork. I use a slow cooker crock pot. I prefer the rolled log method of wrapping up the chashu. Sear the Chashu in a cast iron pan to get the skin crispy. I then cover the log 75% with the tare sauce. During the cooking be sure to rotate the log every hour or so. This will ensure all parts of the Chashu have been submerged in the tare. Cook for 2 hours on high. Turn down to low for another 4 hours. Turn down to warm for another hour. Take the chashu out of the tare and immediately refrigerate. This will congeal the fats sealing everything in and giving the chashu enough firmness to slice easily. Strain the tare then refrigerate. The fats will settle on top and be easy to remove (if you want to). I have been experimenting with different things to add while cooking with this last method. The last batch I did I included fennel. I have not used sardines but have seen them used in a lot of recipes.
Advice: it is much easier to heat up water to about 90 c or boiling and then turning off the heat and let the water cool down over 1 h with the niboshi in it. Maybe not 100% the same as the other way around but as a home cook, it is much easier and I couldn't tell any difference in taste or colour
Could you something other than niboshi dashi... I don't have it and I want to make shoyu tare... I only have bonita flakes and plenty of everything else... dried shiitake and dried kelp...
Actually im still confused of the soy sauce used by the japanese people. Is it salty or had sweet flavoured? Because in my country when we talked about soy sauce its a sweet soy sauce. I really want to make ramen tho
Japanese soy sauce is typically not sweet (Kyushu style soy sauce being the exception). What you're generally looking for when shoyu (soy sauce) is not specified is what's called 'Koikuchi shoyu' 濃口醤油. It's the main style made by brands like kikkoman and Yamasa. You could use your countries sweet soy sauce as well, you just might need to balance it out with a little more salt.
The term soy sauce in english is always for kecap asin in indonesian, So the one used in japan is too. To make this recipe i recommend using the same ingredients, as i don’t think you can substitute the soy sauce in it for our local ones. It’s easily found online but if you have time and prefer it, you can go to you local major grocery store to browse.
@@WayofRamen Probably because the original soup base from China for 味付 came with fish sauce as one of the major ingredient. I realized that other than the removal of star anise, cinnamon sticks, flower pepper / peppercorn, bay leaves, nug meg, etc the recipes are very similar to the Chinese 鹵水汁（味付）. I was told the stewing liquid there uses goose fat and had yellow rock sugar, and the Japanese version uses chiyu but no sugar (is it because Japanese soy sauces and mirin have more sugar to begin with?).
Yeah a lot of Japanese tare recipes like this one I translated are pretty involved. I plan to do more authentic tare videos in the future. thank you for watching, I really appreciate it!
great videos. I noticed you said the original recipe needed it to mature for a month and you werent going to do that. Did you notice if it got better as time went by? keep up the great work!
The Way of Ramen do you know how long this stuff will keep in the fridge with an airtight container? I would assume it has a fairly decent shelf life...
I wonder if I can skip the MSG and replace it with something else. I simply don't like MSG in general which causes me feeling thirsty afterwards. I know that deviates from the original recipe but I wonder if I should substitute it with something else. Agrigato!
Love you mr videos and your channel. Would be great if could list the ingredients and measurements in the body of the video. Have to play the video a few times!
Another great video! Thanks for the helpful ramen content. I am totally new to ramen preparatino (aside from eating it), and find the terminology a bit overwhelming. Can anybody direct me to a good resource explaining the different components and styles of ramen etc? Thanks Edit: It may make for a good series as well
On my way home to make this tonight. Planning on putting some kombu and shiitake in the two types of Soy sauce and let them steep overnight? Will this work or might this be too much? Also, should I rinse the niboshi before putting in water? Thanks
There are tons of ways to make tare. In the tori shoyu ramen video, I make a simpler shoyu tare that I soak the umami components in soy sauce overnight. You can check out that video for more ideas. Don't rinse your Niboshi, just rip off the head and guts if they're the big ones. Good luck and don't worry about making mistakes, I make tons haha. It's all part of the process.
The Way of Ramen yes, I’d kinda mixed your recipes from the two different tare recipes you did with tori and Tonkotsu. I’ve got to a stage where I’m happy with my Tonkotsu broth, the noddles, egg, mayu and toppings. Tonight I’m having another crack at the Tare and chiyu. Thanks for all the help and keep up the brilliant videos.
Very good recipe and demonstration. But I have a small suggestion here. Actually you can take the green onions out right after you boiled the Tare. If you let the onions soak in the tare, it will give the Tare a slight sour taste which you actually don't want. When you boiled the broth, the onion flavour has been released into the soup. So soaking the cooked onion in the tare isn't necessary. But when you use raw green onions, it's different story. Hope my idea make sense to you.
I'm pretty sure forever.. I kept it in room temp on my table and forgot about it for a couple months. Was unchanged, maybe even tastier if it's not my delusions.
Hi man thanks for the post! I got a question, how do you actually store the tare? Should I put it in the fridge or just somewhere at room temperature? This video ua-cam.com/video/vSbfCOlgQ-0/v-deo.html shows how to make "kaeshi" which google said that it is another name for tare. The guy actually just cover the jar with a breathable lid and leave it for 2 weeks. Do you happened to know the reason for that? Thanks as always!
be careful with that because that method could start fermenting if you have enough sugar in the tare. the bacteria and mold spores in the air will mix with the tare and start fermenting it.
nice catch! You've stumbled upon on one of the quirks of the Japanese language. Sometimes when you have two words that are combined to make a new word, the second word, if it has a dakuten version, changes pronunciation to its dakuten form. So 'tare' changes to 'dare' when it comes after the type of tare it is, shoyu, shio, miso etc. I usually try to just say 'tare' in all situations to keep confusion to a minimum but I must have slipped up.
I have a question. Well, two actually. In your shio tare recipe you have soy sauce and in your shoyu tare you have salt. Is that always the case? Are the names shio and shoyu just refering to what is the main component in the tare? Secondly, I see that you add garlic and scallions in your tare. As well as in the aroma oil, and and sometimes even in the soup? Is that also common that you have the same flavours in the different elements of the Ramen rather than separating them and let them combine once you build the ramen. Same with dashi. Should it be BOTH in the tare and soup? I realize the ramen is up to interpretation but what are the most common guidelines when it comes to my questions? Thanks for great content!
Hi Joensson, Yes the tares are named by what the main ingredients are in them. Most shio tares have some usukuchi shoyu in them to bump the umami up a bit. As for what you add in the tare, oil and soup, it depends what you're going for. Adding the same ingredients in different parts of the bowl expresses the flavors differently. You do have to be careful though that it doesn't overpower your main flavor your shooting for. Most of the tares I do these days leave out garlic and scallions and I put that in the soup and oil.
Sorry for the delayed response. Usukuchi shoyu is actually saltier than regular soy sauce so you don't want to use that. I have a video on the channel that shows what you can use to replace it.
Im new to cooking but i realised that mixing soy sauce is a thing in Asian cuisine. Not sure how big is the difference compared to using less or 1 type of soy sauce. I believe the changes comes from the stocks like the one from Niboshi. I would like to know what do you think!
Sorry for the delayed reply. Each soy sauce maker goes for a specific taste so a lot of ramen chefs will mix soy sauces to get the flavor they want. In all of the Japanese ramen cookbooks I have, they're very specific about which brands of soy sauce to use. Most of the time, you can't buy them in the US.
I will probably work. I change up what I put into tares all the time. As long as its umami and has enough salt to flavor a whole bowl of soup, you're set.
The Way of Ramen Super Thanks sir. i will definitely do this. been looking Dashi everywhere but its hard to find. Can i ask if this Dashi is better than those retail in bottle? sorry for my noob question
@@mauliporada the Niboshi dashi is the liquid that you get from steeping the Niboshi (dried fish). You can sub it out with any type of dashi you want. It will taste different but it will still work.
I just don´t get it. This is insane sodium bomb for body. If I calculate well : Koikuchi shoyu 66g, Usukuchi 37g, msg 17g and salt 46g = 166g of salt. If I imagine that portion are served with 30ml tare so there is result of 6,2g of sodium per bowl. I think i ve never reached 2g per portion and with low-sodium tare 1,2-1,4g per portion.
Can I also use instead of MSG, Dashi no Moto? I gonna make in the next days Tonkotsu ramen and I wanna know if MSG is a must ingredient to use in the Tare, Cause I can't get this kind of Msg here...
A lot of tonkotsus need msg, but if you can get the Niboshi and konbu, you may not need it. I did a tare that I think would work for tonkotsu in my tori paitan video that has no added msg.
DeeN23 you can leave it out. Tonkotsu ramen really does benefit from having a little msg though. If you’re not planning to use it for Tonkotsu shoyu ramen and you just need a shoyu tare, check out my tori shoyu ramen video. I use no msg at all in that one.
I followed your recipe, after I add this shoyu tare to my broth turn some how taste sour afterward. Event to my fresh make chicken broth or tonkatsu broth. When I broiled broth and then add tare in into it. It always taste some how little bite sour. Why does it happen? And I tried let broth cold down and add the tare in, then it taste fine. Any suggestions? Thanks
Did you say msg? Omg this what I tried to avoid since years. I really prefer to put some white dashi with no additive. Your videos always inspire me to have new ideas.😉 Thanks.
A lot of the recipes on this channel are just translated from Japanese sources. Long before MSG, Japanese people were getting the umami in their food naturally with konbu. When msg was discovered, a lot of people in Japan started using it because it was faster than making dashi. It never developed the stigma that it has in the US.
@@WayofRamen Thank you. I humbly request you make a video on more dishes that people may not know that commercial restaurants use msg in their signature dishes. Look it up.. I tried looking up using msg in recipes and theres a major deficit of proper use of msg. Perhaps you could be the first??
Btw. The only thing ive learned after an hour or 2 of videos is that i shouldnt use more than 1/4 tsp of msg per 4 to 6 person servings. I KNOW someone can come up with a more conclusive video on proper seasoning using msg. Hint hint.. This is GOOD CONTENT. Chinese restaraunts are largely popular in the US. And they have the LEASToverhead All because they have the means to make cheap ingredients taste REALLY GOOD.
@@WayofRamen Indeed it does. It is tied above the hakama with several leather bits hanging down, one of which has the wearers name written in Kanji as well as their dojo.
This supposed to be a teaching vlog. When uou make alterations only to serve yourself which loses the student in the dust then what purpose does this serve? You've turned into a content shedding zombie. Do as you will. This isn't criticism. This is a customer complaint. Treat it as such if you can do any better.
I'm not a scientist so I really can't say if it's dangerous or not. I just know that research has debunked all the early finding about Chinese restaurant syndrome and double blind studies have not been able to reproduce msg sensitivity in even peoe who have declared msg sensitivity. I do think there probably are some people who are allergic to msg the same way celiac disease is real for gluten, but I'm not sure how how dangerous it is to normal people. I do know that if you've had real ramen in Japan, you probably ate msg or some glutamate that the body processes exactly the same as msg. And also Japanese people use msg regularly at home and still have some of the longest life expectancies in the world.
![The Art of Japanese "Tonkotsu" Ramen! Amazing Chef's Skill at Factory Osaka Japan![ASMR][DELI BALI]](/img/n.gif)
This may be a weird compliment but I really enjoy how...idk, human? your discussions of your cooking processes are. Like sometimes you'll mention forgetting an ingredient or making a substitution or logistics like mentioning trying to get the base of this made before your son woke up from his nap. Most cooking vids and shows are almost clinical about how they demonstrate a recipe but I find your honest commentary more informative and also just pleasant and approachable. Cooking happens in the context of life after all, why pretend otherwise?
HEY! Just wanted to say thank you. I've been watching your videos to teach me as much as I could about ramen. I made my first tonkotsu ramen and it was amazing. I went to the local Japanese/Korean store and bought all the shoyu and all that. Now I'm absolutely obsessed. I know your videos are 4 years+ old but I just found your to be the easiest to follow. Just wanted to say thanks for what you have put out on youtube and that world. Cant wait to learn more and more about Japanese Cuisine. THANK YOU!!
For the tare I roast ginger and garlic on the broiler setting in the oven for about 25 minutes. I slice the entire clove of garlic in half. Slice the ginger with the grain into small slices.
I combine this step and my Chashu pork. I use a slow cooker crock pot. I prefer the rolled log method of wrapping up the chashu. Sear the Chashu in a cast iron pan to get the skin crispy. I then cover the log 75% with the tare sauce. During the cooking be sure to rotate the log every hour or so. This will ensure all parts of the Chashu have been submerged in the tare. Cook for 2 hours on high. Turn down to low for another 4 hours. Turn down to warm for another hour. Take the chashu out of the tare and immediately refrigerate. This will congeal the fats sealing everything in and giving the chashu enough firmness to slice easily. Strain the tare then refrigerate. The fats will settle on top and be easy to remove (if you want to).
I have been experimenting with different things to add while cooking with this last method. The last batch I did I included fennel. I have not used sardines but have seen them used in a lot of recipes.
I like your vision of chashu, I'll try it today.
i always wanted to make an authentic ramen thank you so much for the recipe !!!
Thanks for watching! I'm still learning so I hope you'll come along for the ride of learning to make ramen with me.
Advice: it is much easier to heat up water to about 90 c or boiling and then turning off the heat and let the water cool down over 1 h with the niboshi in it. Maybe not 100% the same as the other way around but as a home cook, it is much easier and I couldn't tell any difference in taste or colour
no way I'm getting all that in my convenience store.
You can try a different tare, the simplest shio tare recipe I have on my channel could work too, just have to adjust the amount you put in the bowl.
I live in a small(ish) colombian city and the only thing I can`t get was the Niboshi
@@WayofRamen the problem is that sake and mirin are pretty much rare in most convenient stores, especially the sake ones
You gotta hit up amazon got most my stuff there.
@@Mycogso Yeaah, shipping fee also blows LOL
Another fantastic post. Thanks!
Thanks for watching
Could you something other than niboshi dashi... I don't have it and I want to make shoyu tare... I only have bonita flakes and plenty of everything else... dried shiitake and dried kelp...
Thanks for this man it's a reliable recipe I have used twice now.
Actually im still confused of the soy sauce used by the japanese people. Is it salty or had sweet flavoured? Because in my country when we talked about soy sauce its a sweet soy sauce.
I really want to make ramen tho
Japanese soy sauce is typically not sweet (Kyushu style soy sauce being the exception). What you're generally looking for when shoyu (soy sauce) is not specified is what's called 'Koikuchi shoyu' 濃口醤油. It's the main style made by brands like kikkoman and Yamasa. You could use your countries sweet soy sauce as well, you just might need to balance it out with a little more salt.
@@WayofRamen so japanese soy sauce has salty flavoured? Cus in my country there is salty soy sauce too, which is very salty i guess.
The term soy sauce in english is always for kecap asin in indonesian, So the one used in japan is too. To make this recipe i recommend using the same ingredients, as i don’t think you can substitute the soy sauce in it for our local ones. It’s easily found online but if you have time and prefer it, you can go to you local major grocery store to browse.
lol, im surprised that there's Nampla in the recipe, its the only Thai ingrediant. Kind of wanna try it.
I thought it was strange too, but I've been seeing more and more tare recipes with nampla in it. Makes sense, it's salty and has lots of umami.
@@WayofRamen Probably because the original soup base from China for 味付 came with fish sauce as one of the major ingredient. I realized that other than the removal of star anise, cinnamon sticks, flower pepper / peppercorn, bay leaves, nug meg, etc the recipes are very similar to the Chinese 鹵水汁（味付）. I was told the stewing liquid there uses goose fat and had yellow rock sugar, and the Japanese version uses chiyu but no sugar (is it because Japanese soy sauces and mirin have more sugar to begin with?).
@@WayofRamen pas
This looks excellent imo. Nice variety of flavors. Most tare recipes I have been seeing are only sake, mirin, soy sauce, sugar and bonito flakes.
Yeah a lot of Japanese tare recipes like this one I translated are pretty involved. I plan to do more authentic tare videos in the future. thank you for watching, I really appreciate it!
@@WayofRamen im looking forward on seeing that video from you good sir. ;)
I soaked 1 shitake with the niboshi. Making my first ever chicken chintan tomorrow. So exited! 😊
great videos. I noticed you said the original recipe needed it to mature for a month and you werent going to do that. Did you notice if it got better as time went by?
keep up the great work!
Thanks for the video man it really help. Is it okay if I just use only kikoman ?
Just made this tonight - psyched to try it
Good luck man! hope it turns out for you!
The Way of Ramen do you know how long this stuff will keep in the fridge with an airtight container? I would assume it has a fairly decent shelf life...
@@jeffhlewis pretty much forever. It's so salty nothings going to grow in itm
What if you don't ad mcg will it affect the flavour that much
I wonder if I can skip the MSG and replace it with something else. I simply don't like MSG in general which causes me feeling thirsty afterwards. I know that deviates from the original recipe but I wonder if I should substitute it with something else. Agrigato!
Konbu and katsuobushi (dried and shaved bonito flakes) work really really nicely as an umami component and is comparable to MSG.
Love you mr videos and your channel. Would be great if could list the ingredients and measurements in the body of the video. Have to play the video a few times!
After this time what are your thoughts about this tare?is it really that good?
Its pretty good, but I usually do a much simpler shoyu tare these days more similar to the tare I made in the Tori Shoyu ramen video.
@@WayofRamen thx for the prompt response. Gz on the 20k
do you have any suggestions to replace mirin and sake since I wanna make tare without any alcohol?
the alcohol evaporates during the cooking
If you need to replace them I guess you could use some sugar and a small amount of rice vinegar
Another great video! Thanks for the helpful ramen content. I am totally new to ramen preparatino (aside from eating it), and find the terminology a bit overwhelming. Can anybody direct me to a good resource explaining the different components and styles of ramen etc?
Thanks
Edit: It may make for a good series as well
do you heat the tare up before mixing it in your bowl?
On my way home to make this tonight. Planning on putting some kombu and shiitake in the two types of Soy sauce and let them steep overnight? Will this work or might this be too much? Also, should I rinse the niboshi before putting in water? Thanks
There are tons of ways to make tare. In the tori shoyu ramen video, I make a simpler shoyu tare that I soak the umami components in soy sauce overnight. You can check out that video for more ideas. Don't rinse your Niboshi, just rip off the head and guts if they're the big ones. Good luck and don't worry about making mistakes, I make tons haha. It's all part of the process.
The Way of Ramen yes, I’d kinda mixed your recipes from the two different tare recipes you did with tori and Tonkotsu. I’ve got to a stage where I’m happy with my Tonkotsu broth, the noddles, egg, mayu and toppings. Tonight I’m having another crack at the Tare and chiyu. Thanks for all the help and keep up the brilliant videos.
@@graingerneil nice! Good luck tonight with your ramen!
Nice.....im going to try...but its so hard to find sake in my country....its okay without sake??sake and mirin look similiar...
Thanks for the comment. Mirin is like a sweet cooking wine. I know some people swap some other type of alcohol for the sake like whiskey etc.
Will cooking sake matter?
Very good recipe and demonstration. But I have a small suggestion here. Actually you can take the green onions out right after you boiled the Tare. If you let the onions soak in the tare, it will give the Tare a slight sour taste which you actually don't want. When you boiled the broth, the onion flavour has been released into the soup. So soaking the cooked onion in the tare isn't necessary. But when you use raw green onions, it's different story. Hope my idea make sense to you.
Thanks! I don't actually use this tare as my go to tare anymore. I've simplified it a lot thought I'm always still experimenting.
@@WayofRamen What's your go-to tare now? I looked through your channel and couldn't find any other videos with shoyu tare in the title.
Is there a video where you use this :) / review?
You can use it for any ramen soup you want. That's why ramen is fun.
Way of Ramen I was just curious if the final product tasted nice / you had a few words on it
I add a couple of slices of nashi (Asian pear) to my tare. I also swap the water with a simple chicken stock.
Sounds good! That should bring some nice sweetness
Is it ok to skip the dreadful MSG?
You can, but it won't have as much umami in the end
Could you freeze it to preserve it? How long does it last in the fridge?
I'm pretty sure forever.. I kept it in room temp on my table and forgot about it for a couple months. Was unchanged, maybe even tastier if it's not my delusions.
Hi man thanks for the post! I got a question, how do you actually store the tare? Should I put it in the fridge or just somewhere at room temperature? This video ua-cam.com/video/vSbfCOlgQ-0/v-deo.html shows how to make "kaeshi" which google said that it is another name for tare. The guy actually just cover the jar with a breathable lid and leave it for 2 weeks. Do you happened to know the reason for that? Thanks as always!
be careful with that because that method could start fermenting if you have enough sugar in the tare. the bacteria and mold spores in the air will mix with the tare and start fermenting it.
I heard you say "dare" once (3:08) in the video also thumbnail has "dare" not tare. So which one is the porper spelling/pronunciation?
nice catch! You've stumbled upon on one of the quirks of the Japanese language. Sometimes when you have two words that are combined to make a new word, the second word, if it has a dakuten version, changes pronunciation to its dakuten form. So 'tare' changes to 'dare' when it comes after the type of tare it is, shoyu, shio, miso etc. I usually try to just say 'tare' in all situations to keep confusion to a minimum but I must have slipped up.
I have a question. Well, two actually.
In your shio tare recipe you have soy sauce and in your shoyu tare you have salt. Is that always the case? Are the names shio and shoyu just refering to what is the main component in the tare?
Secondly, I see that you add garlic and scallions in your tare. As well as in the aroma oil, and and sometimes even in the soup? Is that also common that you have the same flavours in the different elements of the Ramen rather than separating them and let them combine once you build the ramen. Same with dashi. Should it be BOTH in the tare and soup?
I realize the ramen is up to interpretation but what are the most common guidelines when it comes to my questions?
Thanks for great content!
Hi Joensson,
Yes the tares are named by what the main ingredients are in them. Most shio tares have some usukuchi shoyu in them to bump the umami up a bit.
As for what you add in the tare, oil and soup, it depends what you're going for. Adding the same ingredients in different parts of the bowl expresses the flavors differently. You do have to be careful though that it doesn't overpower your main flavor your shooting for. Most of the tares I do these days leave out garlic and scallions and I put that in the soup and oil.
@@WayofRamen Wow, thank your for a very informative and pedagogical answer, really appreciate it! Keep up with the good uploads!
If mirin is sweet why have both mirin and sugar?
yes tare sauce is as much important as ramen soup.
A lot of people don’t know they’re separate components too
so how much time can i store this for ?
Hello, can you tell me what kind of sake I should use?
You can use any clear unflavored sake. Or if you can find it, ryori shu works too
How to subtitute sake and mirin?
Can i substiute sake with something else ? Thank you
You can probably just leave it out. You'll loose a little flavor complexity but it's a pretty small amount so it should be OK.
@@WayofRamen well noted sir thank you
Nice 👍🏽🙏🏽
If I can’t find usukuchi can I use ‘pearl river bridge light soy sauce’ instead?
Sorry for the delayed response. Usukuchi shoyu is actually saltier than regular soy sauce so you don't want to use that. I have a video on the channel that shows what you can use to replace it.
How long does tare typically last? It's it like shoyu? It's just there indefinitely
Yeah it'll last a long time in the fridge
Im new to cooking but i realised that mixing soy sauce is a thing in Asian cuisine. Not sure how big is the difference compared to using less or 1 type of soy sauce. I believe the changes comes from the stocks like the one from Niboshi. I would like to know what do you think!
Sorry for the delayed reply. Each soy sauce maker goes for a specific taste so a lot of ramen chefs will mix soy sauces to get the flavor they want. In all of the Japanese ramen cookbooks I have, they're very specific about which brands of soy sauce to use. Most of the time, you can't buy them in the US.
Which nampla fish oil brand should I use?I wanna keep the same brand ingredients.
I'm not sure it really matters. I just used the cheapest one I could find at the store. Thanks for watching.
How much time can i keep this in the fridge?
It lasts a long time. The original recipe said to let it rest a few weeks before using it.
I've used my own tare that's been in the fridge for about 3 months. I've always consumed it all so I don't know how much longer it would last :)
how long can you store the tare for?
A long time. Probably at least a month or 2. The original recipe said to rest it for a few weeks before use.
As a vegetarian, I usually use Korean soup soy sauce in place of fish sauce. Would that work? Or would you recommend something else?
I will probably work. I change up what I put into tares all the time. As long as its umami and has enough salt to flavor a whole bowl of soup, you're set.
@@WayofRamen Ty, I'll try it out ^^
Can you use bonito instead of the niboshi?
it's a different flavor but it will work.
How many times can i keep tre in the fridge ?
It should last for a long time
How long does that last in the fridge?
A very long time
Both of my cats were circling me like sharks and meowing at me when I started to soak the niboshi.
Is it good for most ramen types? I want to make this
It's a pretty good general purpose shoyu tare. You can use it with any type of soup you want.
The Way of Ramen Super Thanks sir. i will definitely do this. been looking Dashi everywhere but its hard to find.
Can i ask if this Dashi is better than those retail in bottle? sorry for my noob question
@@mauliporada the Niboshi dashi is the liquid that you get from steeping the Niboshi (dried fish). You can sub it out with any type of dashi you want. It will taste different but it will still work.
@@WayofRamen Many thanks again sir. Super Appreciate your quick response. Im so grateful.
I just don´t get it. This is insane sodium bomb for body. If I calculate well : Koikuchi shoyu 66g, Usukuchi 37g, msg 17g and salt 46g = 166g of salt. If I imagine that portion are served with 30ml tare so there is result of 6,2g of sodium per bowl. I think i ve never reached 2g per portion and with low-sodium tare 1,2-1,4g per portion.
How long can you store tare?
A long time in the fridge. Months
Can I also use instead of MSG, Dashi no Moto?
I gonna make in the next days Tonkotsu ramen and I wanna know if MSG is a must ingredient to use in the Tare,
Cause I can't get this kind of Msg here...
A lot of tonkotsus need msg, but if you can get the Niboshi and konbu, you may not need it. I did a tare that I think would work for tonkotsu in my tori paitan video that has no added msg.
@@WayofRamen Alright, thanks for the fast answer.
Is MSG really a part of the recipe? It feels like cheating for me :/
DeeN23 you can leave it out. Tonkotsu ramen really does benefit from having a little msg though. If you’re not planning to use it for Tonkotsu shoyu ramen and you just need a shoyu tare, check out my tori shoyu ramen video. I use no msg at all in that one.
I followed your recipe, after I add this shoyu tare to my broth turn some how taste sour afterward. Event to my fresh make chicken broth or tonkatsu broth. When I broiled broth and then add tare in into it. It always taste some how little bite sour. Why does it happen? And I tried let broth cold down and add the tare in, then it taste fine. Any suggestions? Thanks
Did you say msg? Omg this what I tried to avoid since years. I really prefer to put some white dashi with no additive. Your videos always inspire me to have new ideas.😉 Thanks.
you think i could get away with using bonito instead?
it'll taste a little different but it should work. Both release a nucleotide called inosinate which enhances glutamatic effects by 8x
Seems you add MSG to alot of your recipes. So im guessing alot of oriental food sucked ass before pure msg was manufactured??
A lot of the recipes on this channel are just translated from Japanese sources. Long before MSG, Japanese people were getting the umami in their food naturally with konbu. When msg was discovered, a lot of people in Japan started using it because it was faster than making dashi. It never developed the stigma that it has in the US.
@@WayofRamen Thanks for the reply. And you truely made me understand. You gave me the best answer i never asked for. Thank you
@@WayofRamen Thank you. I humbly request you make a video on more dishes that people may not know that commercial restaurants use msg in their signature dishes. Look it up.. I tried looking up using msg in recipes and theres a major deficit of proper use of msg. Perhaps you could be the first??
Btw. The only thing ive learned after an hour or 2 of videos is that i shouldnt use more than 1/4 tsp of msg per 4 to 6 person servings. I KNOW someone can come up with a more conclusive video on proper seasoning using msg. Hint hint.. This is GOOD CONTENT. Chinese restaraunts are largely popular in the US. And they have the LEASToverhead
All because they have the means to make cheap ingredients taste REALLY GOOD.
I think u added salt which are wrong..u not suspost add salt....But Sugar....
Sugar is a pretty common ingredient in tare
What is this 500% DV of sodium 😱
Haha pretty much. You dilute it with the soup 10 to 1 so it's not so bad.
So this isn’t actually the op’s recipe
nope its that japanese guy's recipe
I love you
I love you too
Every time you say "tare" I keep thinking you're putting a part of kendo bogu in there!
Momotaicho I don’t now much of anything about kendo but I’m guessing it’s something that hangs? 垂れ？
@@WayofRamen Indeed it does. It is tied above the hakama with several leather bits hanging down, one of which has the wearers name written in Kanji as well as their dojo.
No sugar?
There was some brown sugar in there
lol MSG. That's going to trigger a lot of ignorant Americans.
meh, some people are sensitive to it, but yeah it really doesn't affect the majority of people. For sure asians are immune to it lol
The Way of Ramen I tried feeding MSG to someone who claim to be sensitive and nothing happens. Also Vox did a whole video on it ;)
This supposed to be a teaching vlog. When uou make alterations only to serve yourself which loses the student in the dust then what purpose does this serve? You've turned into a content shedding zombie. Do as you will. This isn't criticism. This is a customer complaint. Treat it as such if you can do any better.
lol msg
MSG..... sorry, no for me
you can leave it out, but if you've eat ramen at any ramen restaurant (especially tonkotsu ramen) you probably ate msg.
MSG it's dangerous
I'm not a scientist so I really can't say if it's dangerous or not. I just know that research has debunked all the early finding about Chinese restaurant syndrome and double blind studies have not been able to reproduce msg sensitivity in even peoe who have declared msg sensitivity. I do think there probably are some people who are allergic to msg the same way celiac disease is real for gluten, but I'm not sure how how dangerous it is to normal people. I do know that if you've had real ramen in Japan, you probably ate msg or some glutamate that the body processes exactly the same as msg. And also Japanese people use msg regularly at home and still have some of the longest life expectancies in the world.
How long can you safety store it in the fridge?
quite a long time, there's so much salt in it it's hard for anything to grow in there.
@@WayofRamen no way thanks for getting back to me... Hero... Sensei