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@Polygon
Anyone made a shio tare for ramen before? Thought I'd have a crack but realised I don't know what I'm doing. Soaked 12 shitake and a sheet of kombu overnight, took the mushrooms out and heated a bit, removed the kombu and added 150g salt (to 1l). Tastes very mostly of salt but I think there's umami there.
From what I've read I need to add mirin, vinegar and sugar and maybe MSG.