Soju tare zacin od soja sosa za tonkotsu (Shoyu tare soy sauce seasoning for tonkotsu)

Sastojci: 30 g sušene ribe inćuna, palamida ili sardine, 30 g sušenih šitake pečuraka, 435 ml vode, 60 g konbua (kombu, alge kelp), so 17% težine tečnosti, tamnog soja sosa onoliko koliko imate pripremljene tecnosti, oko 500 ml.

Priprema:

1. Koristite mlin za začine da sameljete sušenu ribu i sušene šitake pečurke u prah.

2. Sipajte vodu u veliku šerpu i dodajte konbu. Dovedite do ključanja. Krčkajte 2 minuta, zatim izvadite i bacite konbu.

3. Dodajte prah od ribe i pečuraka u ključalu vodu i ponovo dovedite do ključanja. Kada proključa, sklonite sa vatre i procedite tečnost kroz filter za kafu ili platnenu gazu.

4. Ako merite so po težini, izmerite težinu tečnosti pomoću kuhinjske vage. Dodajte 17% soli od ove težine. Bacićete deo tečnosti. 

5. Dobro promešajte so. 

6. Sipajte smesu tečnosti i soli u mernu šolju, a zatim prebacite u veliku posudu. 

7. Izmerite istu količinu soja sosa i dodajte je u posudu. Dobro promešajte. 

8. Šoju tara mozete čuvati u hermetički zatvorenoj posudi u frižideru 2 meseca.

Ingredients: 30 g dried fish anchovy, bonito, or sardine, 1 ounce dried shiitake mushroom, 435 ml water, 60 g konbu (kombu, kelp alge), salt 17% of weight liquid, dark soy sauce, as much as you have prepared sauce, about 500 ml.

Preparation:

1. Use a spice grinder to grind the dried fish and dried shiitake mushroom into a powder.

2. Put the water in a large pot and add the konbu. Bring it to a boil. Simmer for 2 minutes, then remove and discard the konbu.

3. Add the fish and mushroom powder to the simmering water and bring it to a boil again. When it boils, remove from the heat and strain the liquid through a coffee or cloth filter.

4. If measuring the salt by weight, measure the weight of the liquid using a kitchen scale. Add 17% of this weight in salt.

You will discard some of the liquid.

5. Mix the salt in well.

6. Pour the liquid-and-salt mixture into a measuring cup, then transfer to a large bowl. 

7. Measure out the same amount of soy sauce and add it to the bowl. Mix well.

8. The Shoyu tare will be kept in an airtight container in the refrigerator for 2 months.