Step 1

Bring 450 ml water to a boil. Then dissolve in the 70g of sea salt.

Step 2

Once salt is dissolved, reduce heat and add 25ml mirin, 7.5ml rice vinegar, 25ml usukuchi shoyu, and 5g sugar. Stir to combine everything together.

Step 3

add 2.5 g msg. stir to combine then let tare cool. When cool transfer tare to a different container. Keep in fridge to store.

Step 4

How to use Tare

Step 5

36ml tare, 15ml chi-yu, 400ml hot water will make a super simple bowl of shio ramen that you can use to test new noodle recipes.