Shouyu Tare for Ramen

Place kombu pieces in water and soak at least three hours, or overnight.

Dehead and degut the dried anchovies to help mitigate potential bitterness. Heat the oil in a sauce pan and fry the anchovies for approximately a minute until very light brown.

Pour the kombu water and kombu into the sauce pan. Place on low or medium-low heat, being careful to not bring to a boil. We wish to preserve the delicate flavors, so some sources will say to not have the liquid go above approximately 180 degrees Fahrenheit. Once it reaches approximately that temperature, take out the kombu and dump the bonito in.

Allow the bonito and dried anchovie to continue to mingle at the lower temperature (ideally around 170) for about ten minutes, then strain the stock and set aside.

In the same sauce pan, heat up the soy sauce, mirin, and sake. Bring to a boil to evaporate out the alcohol. Allow to reduce until approximately 1 cup is left, and leave to cool.

Mix the soy sauce mixture and the fish stock, then add salt "to taste". This should taste wildly salty, as less than a quarter of a cup of it should be used per bowl of ramen.