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| Name | Ramen Series: Tonkotsu Ramen The Tare #shorts #youtubeshorts |
| Video Uploader | Video From BellycheapCook |
| Upload Date | This Video Uploaded At 07-08-2022 18:56:28 |
| Video Discription | You would think that after 8-12 hours of making this broth for tonkotsu ramen, it would taste amazing. It did not. For the first couple of taste tests, I didn’t realize that the seasoning was in the tare all along. Tare is the main contributing factor in giving the broth that depth of flavor. And that depends on what kind of tare you use. There are three main tares. Shoyu, Shio, and Miso. Shoyu tare is shoyu based and it accentuates existing flavors in the broth. Similarly, shio is a salt-based tare and it does the same, but it is lighter in color, and it doesn’t have the same richness as shoyu. And then there is Miso tare which is derived from miso paste and out of the three, this one has the most umami flavor. But it isn’t my favorite, that would be a shoyu tare. And that starts with the niboshi dashi (anchovy stock). It can be made by soaking dried anchovies, dried shrimp, dried shiitake mushrooms, katsuobushi, and kombu in water. This has to soak to draw out the flavors from the dried ingredients and the longer you do it the better. Then it has simmered for 30 to 45 minutes on low heat to reduce into much more concentrated dashi when you strain it. 100 ml of the dashi will be used to make the shoyu tare. 2 tbsp of usukuchi shoyu and 1 tbsp of koikuchi shoyu. Then 1 tsp mirin and 1 tsp sake. This is to give it a hint of sweetness. Heat this until it reaches a simmer or 80 celsius. This is in order to kill the yeasty taste in shoyu. This should leave you with about 9 tbsp of shoyu tare which is good for 3 servings of ramen. |
| Category | Howto & Style |
| Tags | #cooking | #tonkotsu | #tonkotsuramen | #ramen | #japanesefood | #japanese #japaneserecipe | #asianfood | #asianrecipe | #ramennoodles |
