If you've ever tasted a bowl of unseasoned ramen broth, you'd be shocked. It tastes like plain pork water. The deep, salty, complex umami flavor of ramen actually comes from the 'Tare' (seasoning) that is placed at the bottom of the bowl before the broth is poured in.

Ingredients You Need

• 1 cup high-quality Japanese soy sauce (shoyu)
• 1/4 cup mirin
• 1/4 cup sake
• 1 piece of dried kombu (kelp)
• 1 handful of katsuobushi (dried bonito flakes)

Step-by-Step Instructions

1. Combine the soy sauce, mirin, sake, and dried kombu in a small saucepan.

2. Bring the mixture to a very gentle simmer over medium-low heat. Do not let it boil rapidly, or the kombu will become bitter.

3. Once it simmers, remove the saucepan from the heat immediately. Stir in the handful of katsuobushi (bonito flakes).

4. Let the mixture steep for exactly 5 minutes, like tea. Strain the liquid through a fine-mesh sieve into a clean jar, discarding the solids.

5. To serve, add 2-3 tablespoons of this Tare to the bottom of your ramen bowl before pouring in your hot Tonkotsu broth.

Troubleshooting: Why is my The Secret to Shoyu Tare: The Ramen Seasoning Base not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.