Ramen Series: Shio Tare

This time we will be making a shio tare which is one of the three tares that are normally used in Ramen. This was my first time ever making this and I made a test batch of ramen with it and it turned out amazing so definitely give this a try. If you prefer Shoyu Tare I left a link below for that as well.
Shoyu Tare: • Ramen Series: Shoyu Tare
Shio Tare
20g kombu
20g katsuboshi
20g dried scallops
10g shitake mushrooms
500g water
30g kosher salt
30g himalayan pink salt
150g mirin
150g sake
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[@schleimkeim1019]

Can I buy kombu in a regular supermarket?

[@frankisakwaltari3300]

No, usually you find it in a asian market

[@hats3579]

Are there any replacements for kombu and katsuboshi?

[@wekencook]

I usually use those as "natural" MSG but of course you can just use "powder" MSG like from brands like Ajinomoto. Ramen definitely uses MSG so theres no shame in using it because many chefs in Japan do so too apparently.

[@8300dvo]

Saved those sived ingridents for your tare, blend them and let them marrinate on some beef or pork for a day. Thank me later!!!

[@wekencook]

I'll be sure to try!