>>53746700Ramenbros, I have a question: I tried making tonkotsku ramen and I had a problem. I made the broth and I made the tare, and both the broth and the tare were good. I really liked the tare! BUT! There's the problem with how much tare to add. They say that you're only supposed to add a spoonful or two of it to the broth, so that it doesn't turn the broth black from the so y sauce. But that's not enough! There's like half a quart of broth per bowl of ramen. Only a few mL of tare means you can't taste it, it's simply not concentrated enough. Even if you supercharge the salt content of the tare, all you're doing is adding saltwater to the broth and there's not enough of the actual tare flavor to go around. I ended up just using more tare until the broth turned a tingy tan color, which all the ramen snobs tell me is bad, but it means I could actually taste the tare I had just spent like 3 hours making. Is ramen supposed to be kind of bland or did I somehow not make the tare strong enough? I think I made strong tare because it was indelibly salty on it's own.
