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Shoyu Tare

Shoyu Tare

I recently picked up Sonoko Sakai’s cookbook “Japanese Home Cooking” and I instantly fell in love with her shoyu tare. This is a base sauce that can be used for so many things like dipping sauce, broth seasoning, etc.

Adapted from Sonoko Sakai.

⅓ cup mirin
3 tablespoons Murakami Syouten Okinawan brown sugar
2 cups Suehiro usukuchi soy sauce

Combine all ingredients in a medium saucepan. Bring to a boil, then turn down heat and simmer for one minute. Let cool and store in an air-tight container. It will be good for about 3 months in the fridge or at room temperature.