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.

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