TARE: SHIO

SHIO TARE

INGREDIENTS

Water 2 cups

Salt 70g

Dried Konbu 25g

Shiitake 25g

Step 1:

• Combine konbu, shiitake, and water in a saucepan and leave it for 10 hours

• Add salt and dissolve in the the pot.

• Once dissovled bring to boiling once boiling point is reached turn off the heat.

• Wait till it cools and store it in the refrigerator until ready to serve.

Using different salt gives more profound flavor. Leave kelp in until cools down. Tare can be stored in the refrigerator for 2-3 months.