Yakitori Series: Part I – Tare
TARE - THE MOTHER SAUCE
Tare is the sauce that yakitori is traditionally dipped into, to season skewered pieces of yakitori – or grilled chicken. At yakitori restaurants it is usually made of soy sauce, sake, and a sweetener. Yakitori is grilled over charcoal then the chicken skewers are dipped into the tare sauce. The process is repeated, although, every yakitori chef and shop has their own take on when and how often to use the tare. Tare will develop deeper flavors over time as the grilled chicken baths infuse flavor and fats into the sauce – that only improves and amplify the umami (savory flavor) over time.
400 ml sake
400 ml mirin, ideally Shirakiku brand
150 ml soy sauce
60 ml white sugar
1. Combine the sake and mirin, bring to boil, and simmer on medium heat for approx. 20 minutes to evaporate the alcohol.
2. Add sugar and soy sauce, stir to combine.
3. For more flavor add roasted chicken bones (see Tips), green onions, garlic, and ginger and boil for another 20 minutes.
1. Place raw chicken bones, wings, backs onto a sheet pan and roast at 400ºF for ~25 minutes.
2. Dipping your yakitori into your tare over time, while topping up freshly made tare only as needed, will ensure your tare gets only better with age.