How to Store Shoyu Tare?
I finally made Shoyu Ramen from scratch. I made a big batch and was able to freeze the extra Chashu and broth. I figured for the Tare I could put it in an ice cube tray and freeze it. Nope. Too salty to freeze!
So I guess I’m just going to put it in a ball jar and back in the freezer. As long as it’s at low temp it should store and not grow bacteria, also being that salty should slow bacterial growth I think. So it should be okay that it doesn’t freeze ever? That’s my thought process at least.
So how do you freeze extra Tare? Or do you not?
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Do you have pasta at home? Boil it with food-grade baking soda to turn it into ramen noodles! Here's the ramen I made. Italians, please don't be mad. This is an emergency technique for when there are no ramen noodles, and it's a science-backed hack from us Japanese.
https://redd.it/1insk5v
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swapped homemade tacos for ramen tonight
https://redd.it/1inhyni
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First try at homade ramen.
https://redd.it/1in9oas
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you already know whats going down
https://redd.it/1in99gp
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Tokotsu ramen with Laogonma crispy chili in oil
https://redd.it/1in6sx6
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Made some spicy minced pork ramen
https://redd.it/1immigt
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Home made ramen from friday
https://redd.it/1imbwff
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Cold winter days are fixed with Tori Paitan
https://redd.it/1im7lxv
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I was surprised to stumble upon Rokurinsha(tokyo station's ramen street) and discover this incredibly delicious tsukemen. I'm inlove. 🥰😍
https://redd.it/1inm1af
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Tonkatsu ramen with Laoganma crispy chili in oil
https://redd.it/1in4tht
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Miso Soba with Oysters and Sansho Butter with a Seasoned Egg!
https://redd.it/1imc5f7
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[Mendou Nishiki] Amazing duck shoyu for 1180 jpy
https://redd.it/1im798t
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Some of my favourites from my trip to Japan.
https://redd.it/1im3opj
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