Sunday, September 5, 2010
Momofuku Taré (and vegetarian version)
This stuff is good. Supposedly it's a Japanese BBQ sauce and it's used in place of salt for ramen. And fairly easy (you know, when compared to the Ramen Broth or Roasted Pork Belly). It has a lot of alcohol, but doesn't it become Word of Wisdom friendly when you cook it out? I mean, it simmers for about an hour.
The meat version starts with chicken bones, which are roasted for about an hour.
Then you add 1 part sake to 1 part mirin to 2 parts light soy sauce. Simmer for about an hour, then strain.
For the vegetarian version, I tried it two ways. The chicken makes a fond-the fatty liquid caramelized on the bottom of the pan. My favorite way is to use halloumi fond* (the juice/whey that the halloumi releases as it's frying The other way is to use browned butter.
Either the "fond" from a package of halloumi or 2 tablespoons of browned butter**
1/2 cup sake
1/2 cup mirin
1 cup light soy sauce
Fresh ground pepper
Pour a splash of sake into the butter (or halloumi "juice") and allow it to bubble. Stir and then add the sake, miring and soy. Bring to a boil, then reduce to a low simmer. Cook for about an hour then add just a bit of black pepper. It can be used immediately or refrigerated for a few days.
*When the halloumi finishes frying remove it from the pan, but don't wash the skillet. Use the leftover "juice"for the taré.
**Place the butter in a saucepan and heat it until it melts. Continue stirring the butter, allow it to become nice and dark.