Step 1

First, measure all the ingredients for the first part.

Step 2

In a small bowl, add the anchovy, shrimp, shiitake mushrooms, bonito flakes, konbu, and the water. Let it rest in the fridge overnight.

Step 3

Now it is time to make the niboshi dashi. In a small pan, add all of the soaked content including the water. Let it simmer on low heat for 45 minutes closed.

Step 4

After 45 minutes. strain niboshi dashi. You will roughly get an estimate of 300 mL of the dashi left. Let it rest for 5-10 minutes.

Step 5

To prepare the shoyu tare, add 100 mL of the niboshi dashi with the usukuchi shoyu, koikuchi shoyu, sake, and mirin. Have it on high heat until it boils and the smell of the sake and mirin has dissipated (roughly 2-3 minutes).

Step 6

You should be left with roughly 9 tbsp of tare. To serve with tonkotsu broth, use 2-3 tbsp of the tare. Enjoy!