Shoyu Tare

Makes about 300 mL of tare

Combine the soy sauce, mirin, kombu, niboshi, and sake in a sealed container. Place in the fridge and rest at least 6 hours or up to 2 days.

When ready, heat the contents to 71 °C/160 °F and hold for 10 minutes.

Remove the kombu and discard.

Bring to 82 °C/180 °F (or just below a boil) and hold for 15 minutes.

Add the katsuobushi, hold at 82 °C/180 °F for 5 more minutes.

Add the sugar, whisking to dissolve.

Strain the tare, and reserve the tare as needed and keep refrigerated. This stores in the fridge for up to 6 months.

Add 30 mL of tare per 350 mL soup.