Japanese yakitori is now known to everyone. But yakitori is nothing without Japanese tare sauce. What exactly is that, how do you make it yourself and what do you use it in?
Tare is a classic Japanese sauce, consisting of soy sauce, sake and sugar. This sauce is perfect for grilled meat, but can also be used in many other ways, for example as a dipping sauce, with rice with vegetables, and even with fish.
Japanese tare sauce is indispensable in yakitori bars, where every chef has the sauce next to the charcoal grill to coat the skewers with (preferably in a reddish-brown jar, with a brush). And it has to be said: that’s what makes them so irresistibly delicious.
The recipe below comes from chef Ian Alvarez of restaurant Bara in the New York East Village (58 East 1st Street). We read it on Tasting Table .
You need this
For about 250 ml of sauce you need the following ingredients:
- 240 ml soy sauce
- 240 ml mirin (rice wine, the sweeter sister of sake)
- 120 ml sake
- 90 grams dark brown sugar
- 2 tablespoons sherry vinegar
- 6 cloves of garlic
- 6 spring onions, coarsely chopped
- A large piece of ginger, coarsely chopped
- 2 tablespoons whole black peppercorns
How to make the tare sauce:
Place all ingredients in a pan and heat over medium heat. Stir well. Bring to the boil, then reduce the heat to its lowest setting and reduce the sauce by at least half. The sauce should be thick enough to coat the back of a spoon without dripping right off.
Then strain the sauce and let it cool, or use right away. You can store the sauce in an airtight container in the refrigerator for about 2 weeks.
Source: Culy by culy.nl
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