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The Japanese word "tare" is translated as "sauce" in English. In many circumstances it refers to a concentrated sauce used to season a broth such as ramen. I love using this tare when I make ramen at home. Just take a great stock (chicken or pork, etc) as the base of your ramen soup and then add this tare a little at a time to season it to your liking.
Small piece konbu (roughly 2" by 2" - from Konbu Doi or Uneno or Aimono)
½ cup Nitto Jozo white tamari
⅜ cup Yugeta Shoyu double-brewed soy sauce
⅜ cup Horikawaya Nomura Mitsuboshi soy sauce
1 cup dashi
Handful of katsuobushi (shaved, dried bonito)
Combine the konbu, soy sauces and dashi together in a medium sauce pot. Let this mixture sit for 3 hours. Slowly bring to a simmer and then immediately turn off heat. Add the katsuobushi and let soak for 30 seconds to 1 minute. Strain the tare and then let cool to room temperature. Can be stored in refrigerator for up to a week.