Tare

The recipe for this condiment is inspired by Japanese shoyu tare (tah-reh) prepared for ramen. Note: this is inspired by and certainly far from the ramen wheelhouse - ramen is an entire skill set on its own definitely beyond my home cooking abilities. 

At home, I cook a lot of simmered and broth based dishes which have a core seasoning of shoyu, mirin and cooking sake (sometimes subbed with vodka - 1 part vodka to water, when I run out of cooking sake).

Similar ingredients are used in home marinades or a stir fry, hence the inspo to make a shoyu tare. Make a batch and store in the fridge (or freezer). Most of the recipes for stews, simmered dishes and nabé (hotpot) include tare as a seasoning. It also makes a great soba noodle dressing with rice vinegar, scallions and sesame oil.

**Refined sugar free and Gluten free option - sub shoyu with Tamari.