Water

Kombu

Mirin

Dried shiitake mushrooms

Sea salt

Rice vinegar

Shiro shoyu

Italian white wine vinegar

1) Soak kombu and dried shiitake mushrooms in water overnight in the fridge.

2) Transfer dashi to pot and heat slowly to 140 F, then remove the kombu. Continue heating the dashi to 176 F, and then remove the dried shiitake. 

3) Add sea salt, white wine vinegar, mirin, rice vinegar, and shiro shoyu. Stir to dissolve the salt over low heat. Let cool to room temperature, then transfer to a container and place in fridge. 

Shio Tare

Ingredients

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_reamen_

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Shio Tare

Ingredients

Used in these Recipes:

More Content by _reamen_

Collections with this Recipe

More Content by
_reamen_