Shoyu Base

Name: Shoyu Base
Yield: makes 4 1/2 cups
Ingredients: 1 piece kombu, wiped with a damp cloth; 1 1/2 cups shirojoyu (white soy sauce); 2 cups water; 1 tablespoon plus 1/2 teaspoon kosher or sea salt; 1 cup Japanese soy sauce; 1 1/2 cups katsuobushi (dried bonito flakes)

December 9, 2011

This is the base for Shoyu Ramen (page 24) and other ramen recipes in this section.

Recipe information

Yield
makes 4 1/2 cups

Ingredients

1 piece kombu, wiped with a damp cloth

1 1/2 cups shirojoyu (white soy sauce)

2 cups water

1 tablespoon plus 1/2 teaspoon kosher or sea salt

1 cup Japanese soy sauce

1 1/2 cups katsuobushi (dried bonito flakes)

Preparation

Step 1
Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.
Step 2
To make shoyu broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.

Takashi's Noodles

TagsJapanese East Asian Asian Kombu Seaweed Dairy Free Nut Free Quick Easy 5 Ingredients or Fewer Make Ahead Meal Prep Simmer Cookbooks

Recipe notes

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