Simple Guide to Making Authentic Shio Tare Ramen Sauce at Home

Unlock the magic of ‘shio tare’, a simple yet powerful salt seasoning that will transform your ramen and countless other dishes. This versatile sauce, made from just lemon rinds, salt, and kombu, packs a flavorful punch that will leave your taste buds dancing.

While ‘shio’ means salt in Japanese, this tare is far more than just a salty solution. It’s a carefully crafted blend that brings out the best in your broth, adding depth and umami that will make your ramen truly unforgettable. But don’t stop at noodle soups – this tare is your new secret weapon for enhancing stir-fries, dressings, and more!

The Science Behind the Sauce

The magic of shio tare lies in its simplicity and science. Kombu, or dried kelp, is rich in glutamates – the compounds responsible for that savory, mouth-watering umami flavor. Combined with the bright, citrusy notes from lemon rinds and the enhancing power of salt, you’ve got a flavor trifecta that will elevate any dish it touches.

Patience Pays Off

While this recipe requires a couple of days to prepare, most of that time is hands-off. Your patience will be rewarded with an incredibly versatile seasoning that keeps for months in the fridge. It’s the perfect make-ahead ingredient for busy cooks who love big flavors.

Beyond Ramen: Unleash Your Culinary Creativity

Don’t limit this tare to just ramen! Its umami-rich profile works wonders in:

• Pan sauces for chicken or fish
• Marinades for grilled meats
• Dressings for robust salads
• Seasoning for roasted vegetables
• A flavor boost for bland soups or stews

Ingredients

• 24 ounces (680g) ‘used’ lemon rinds, cut into eighths (see note)
• 5 ounces (140g) kosher salt (see note)
• 1/4 ounce kombu, or dried kelp (7g; about one 7- by 2-inch piece)

Directions

1. In a large glass, ceramic, or stainless steel mixing bowl, combine the chopped lemon rinds with salt. Toss thoroughly to ensure even coating. Cover the bowl tightly with plastic wrap and refrigerate for 12 hours or overnight. This initial salting process draws out the lemon’s flavorful oils and begins the transformation into tare.
2. After the resting period, it’s time to extract that liquid gold. Set a cheesecloth-lined or fine-mesh stainless steel strainer over a nonreactive bowl. Pour the contents of your lemon-salt mixture through the strainer, capturing the flavorful liquid below.
3. Now, let’s get every last drop of flavor! Working in batches, transfer the salted lemon rinds to a stainless steel or plastic potato ricer. Squeeze with all your might, allowing any extra liquid to pass through the strainer into your collection bowl. If you don’t have a ricer, no worries! You can achieve similar results by twisting the rinds in a doubled-over sheet of cheesecloth. Pro tip: Wrap the ends of the cheesecloth around a spoon for extra torque as you twist.
4. Once you’ve extracted all the liquid, discard the spent lemon rinds and any salt left in the strainer. Your bowl should now contain a potent, citrusy elixir – the foundation of your tare.
5. Transfer your lemon-salt liquid to a small plastic or glass container. You should have about 1/2 cup (120ml) of liquid gold. Now it’s time to introduce the umami powerhouse – kombu! Submerge the piece of dried kelp in the liquid, cover the container, and return it to the refrigerator for another 12 hours or overnight. This steeping process infuses your tare with deep, savory notes.
6. The next day, remove the kombu from your tare liquid. Place the kombu in a small saucepan along with 1/2 cup (120ml) of fresh water. Heat this mixture over medium-high heat, bringing it to a gentle simmer. Be careful not to let it boil, as this can make the kombu bitter. Once it reaches a simmer, immediately turn off the heat.
7. Allow the kombu dashi (kelp broth) to cool completely. Once cool, strain it into your salt-lemon solution, stirring gently to dissolve any remaining salt at the bottom of the container. Discard the used kombu – it has given its all to your tare.
8. Your shio tare is now complete! Transfer it to an airtight container and refrigerate. This flavor-packed seasoning will keep for up to 2 months, ready to enhance your culinary creations at a moment’s notice.

Recipe Notes

The salt quantity in this recipe is calculated at 20% of the total weight of your ‘used’ lemon rinds. If you find yourself with more or fewer lemon rinds, simply adjust the salt accordingly. For the best results and to make the effort worthwhile, we recommend using at least 1 pound (450g) of lemon rinds.

Storage and Make-Ahead Tips

Your homemade shio tare is a gift that keeps on giving! Stored in a tightly sealed glass or plastic container, it will remain flavorful and ready to use for up to 2 months in the refrigerator. Consider making a double batch – you’ll be amazed at how often you reach for this umami-rich seasoning!

Culinary Adventures Await

Now that you’ve mastered shio tare, a world of flavor possibilities opens up before you. Use it to create restaurant-quality ramen at home, or experiment with adding depth to your favorite recipes. Remember, cooking is an adventure – don’t be afraid to let this unique seasoning inspire new culinary creations!

Nutritional Facts