📝 About This Recipe
This authentic Yakitori Tare is the liquid gold of Japanese street food, offering a perfect balance of salty, sweet, and deep savory notes. Unlike a simple marinade, this sauce is reduced into a luxurious, mirror-like glaze that clings beautifully to grilled meats and vegetables. Infused with charred aromatics and a touch of ginger, it transforms humble skewers into a professional Izakaya-style feast.
🥗 Ingredients
The Liquid Base
- 1 cup Soy Sauce (high-quality Japanese brand like Kikkoman or Yamasa)
- 1 cup Mirin (sweet Japanese rice wine)
- 1/2 cup Sake (dry Japanese rice wine)
- 1/4 cup Water
Sweeteners and Aromatics
- 1/2 cup Light Brown Sugar (packed)
- 3-4 stalks Green Onions (green and white parts, cut into 3-inch pieces)
- 1 inch piece Fresh Ginger (sliced into thin rounds)
- 2 pieces Garlic Cloves (smashed)
- 1/2 teaspoon Whole Black Peppercorns
The Secret Depth (Optional)
- 3-4 pieces Chicken Bones or Wing Tips (roasted until dark brown for maximum umami)
👨🍳 Instructions
-
1
Begin by charring your aromatics. Place a dry skillet over medium-high heat and add the green onion pieces and ginger slices. Cook until they are slightly blackened and fragrant, about 3-4 minutes. This adds a smoky depth to the sauce.
-
2
If using chicken wing tips or bones, roast them in a 400°F (200°C) oven for 15 minutes until very dark and crispy before adding them to the pot.
-
3
In a medium heavy-bottomed saucepan, combine the soy sauce, mirin, sake, and water.
-
4
Stir in the brown sugar until it is mostly dissolved into the liquid base.
-
5
Add the charred green onions, ginger, smashed garlic, and peppercorns to the saucepan. If you prepared the roasted chicken bones, add those in now as well.
-
6
Bring the mixture to a boil over medium-high heat. Watch closely to ensure it doesn't boil over, as the sugars can foam up quickly.
-
7
Once boiling, immediately reduce the heat to low. You want a very gentle, steady simmer.
-
8
Simmer the sauce uncovered for 35-45 minutes. The goal is to reduce the volume by about half.
-
9
Check the consistency periodically. The sauce is ready when it has thickened slightly and coats the back of a spoon with a glossy sheen.
-
10
Remove the saucepan from the heat and let it cool for about 10 minutes. The sauce will continue to thicken as it cools.
-
11
Strain the sauce through a fine-mesh sieve into a clean glass jar or a tall dipping container. Discard the solids.
-
12
Your Tare is now ready for use! It can be used immediately or stored in the refrigerator for up to 2 weeks.
💡 Chef's Tips
For an authentic 'living sauce,' keep a portion of your old tare and mix it with a new batch; Izakayas in Japan have been doing this for decades to build complexity. Never dip raw meat skewers into your main storage jar; pour a small amount into a separate dipping cup to avoid cross-contamination. If the sauce becomes too thick after cooling, simply whisk in a teaspoon of warm water or sake to loosen it. To achieve the perfect glaze, brush the sauce onto the skewers only during the last 2-3 minutes of grilling to prevent the sugars from burning. For a vegan version, omit the chicken bones and add a small piece of dried Kombu (kelp) during the simmering process.
🍽️ Serving Suggestions
Classic Negima: Use this glaze on chicken thigh and scallion skewers grilled over charcoal. Yakitori Don: Drizzle over a bowl of steamed rice topped with grilled chicken and a soft-poached egg. Grilled Vegetables: Excellent on shiitake mushrooms, shishito peppers, or thick slices of eggplant. Pair with a crisp Japanese lager or a chilled glass of dry Junmai Ginjo sake to cut through the richness. Serve alongside a small pile of Shichimi Togarashi (Japanese 7-spice) for those who like a spicy kick.