Gastronomixs

Tare

Tare is a flavour enhancer in Japanese and Korean cuisine commonly used to season ramen.

Makes 800ml.

Tare

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Ingredients

1

kg

chicken carcasses

800

ml

sake

640

ml

soya sauce

400

ml

mirin

Preparation method

  • Roast the chicken carcasses in a roasting pan in the oven at 160°C until a deep shade of golden brown.
  • Deglaze the roasting pan with the sake, soya sauce, and mirin on low heat.
  • Use a whisk or spatula to loosen the bits from the bottom and dissolve, and then leave to infuse for one hour on low heat.
  • Pass through a fine-meshed sieve and reduce to about 800ml.
  • Cool in the refrigerator.
  • Skim the fat from the tare.

Serving suggestions

  • Delicious in a dish with components of cucumber, soya sauce, and lime.
  • Combines well with coriander, shallot, and jalapeño.
  • Perfect served with tomato, rice, and saffron.

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