Shio Tare (Salt Seasoning Sauce for Ramen)
Recipe GLPR4800ccd1131142
A traditional Japanese salt-based seasoning sauce made from citrus rinds, kombu seaweed, and kosher salt. This umami-rich condiment is left to cure for 24 hours, allowing the flavors to meld together. The result is a concentrated, aromatic base perfect for seasoning ramen broths and other dishes. Serve by dissolving a small amount in hot broth to create an authentic shio ramen flavor.
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Ingredients
24 ounces lemon rinds, cut into eighths
5 ounces kosher salt
1/4 ounce kombu (dried kelp)
Directions
Rinse the lemon rinds thoroughly under cool water to remove any debris or residue from the fruit. Pat them dry with a clean kitchen towel.
Cut each lemon rind into eighths, working over a clean bowl to catch any juices that may release.
Wipe the kombu gently with a dry cloth to remove any dust or impurities. Do not rinse it, as this will remove beneficial surface minerals. Cut or break the kombu into smaller pieces if desired.
In a clean glass jar or container, layer the cut lemon rinds and kombu pieces with the kosher salt, starting with a thin layer of salt on the bottom.
Continue alternating layers of lemon rind, kombu, and salt until all ingredients are used, finishing with a layer of salt on top.
Cover the jar loosely with a lid or cheesecloth to allow air circulation while protecting from contaminants.
Let the mixture cure at room temperature for 24 hours. During this time, the salt will draw out moisture from the lemon rinds and create a brine, while the flavors meld together.
After 24 hours, the shio tare is ready to use. Transfer to a smaller container for storage and refrigerate. The sauce will keep for several weeks when properly refrigerated.
To use, dissolve 1 to 2 tablespoons of the shio tare (including some of the liquid brine) into hot ramen broth or use as desired for seasoning.
