This homemade "Sakura Tare" is ready in just 5 minutes! It's a versatile seasoning with a rich sweetness and umami that surpasses store-bought versions. Perfect for udon, sōmen, donburi bowls, stir-fries, and simmered dishes, it brings Japanese flavors together with just one ingredient. Once you try it, you won't be able to go without this carefully crafted recipe.
Ingredients
Main Ingredients (1 batch)
Seasonings
- [A] Soy Sauce 200ml
- [A] Mirin (Sweet Rice Wine) 100ml
- [A] Sugar 40g
- [A] Dashi Pack 2 bags
Steps
- In a small saucepan, combine 200ml Soy Sauce, 100ml Mirin (Sweet Rice Wine), and 40g Sugar. Tear open 2 Dashi Packs and add the contents to the pot, stirring well. Let it sit for over 15 minutes to allow the umami from the kombu and bonito to fully infuse into the seasonings.
- Place the pot over low heat. Heat slowly, stirring occasionally, and be careful not to burn. Once it starts to boil, let it simmer for about 30 seconds to evaporate the alcohol from the mirin. Heating slowly over low heat helps the kombu's umami to gradually spread.
- Turn off the heat and let it cool slightly until it's no longer piping hot.
- Transfer the seasoning to a container or jar. Add all the dashi ingredients along with the liquid. Including the dashi ingredients will further enhance the umami.
- Once it has cooled down, cover the container with plastic wrap, leaving half of it open, and refrigerate overnight without closing the lid completely. Covering with plastic wrap and not sealing the lid prevents condensation from forming and spoiling the mixture. Letting it rest overnight mellows out the sharpness of the seasonings and allows the umami to mature.
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