The Ultimate Yakitori Sauce (Tare) Recipe: A Flavorful Japanese Glaze
When it comes to authentic Japanese cuisine, one condiment stands out for its versatility and rich, umami-packed flavor: Yakitori Sauce (Tare). This sweet-savory glaze is the key to creating those beautifully caramelized, smoky Japanese grilled skewers that are a staple of yakitori restaurants. Beyond chicken skewers, however, this sauce is a culinary gem that enhances a wide range of dishes, from vegetables and seafood to noodles and rice bowls. If you’re eager to elevate your grilling game or just want to savor a taste of Japan, this Yakitori Sauce (Tare) Recipe guide will walk you through how to make Yakitori Sauce (Tare) step by step.
What is Yakitori Sauce (Tare)?
Yakitori Sauce, or “Tare,” is a traditional Japanese glaze made by simmering soy sauce, mirin, sake, and sugar. The result is a thick, glossy sauce that balances sweet, savory, and umami flavors. Some recipes, like this one, include simmering browned chicken bones and skin in the sauce, which adds depth and authenticity to the flavor. This versatile condiment is brushed onto grilled skewers as they cook, creating a sticky, flavorful glaze.
Whether you’re preparing yakitori (grilled chicken skewers) or experimenting with other dishes, mastering how to make Yakitori Sauce will transform your meals with its rich, complex taste.
Why You’ll Love This Yakitori Sauce Recipe
- Authentic Flavor: This recipe closely mirrors the traditional techniques used in Japanese kitchens.
- Versatility: Use it as a glaze, marinade, dipping sauce, or drizzle for various dishes.
- Simple Ingredients: With just a handful of pantry staples, you can create a sauce that rivals your favorite yakitori spot.
- Customizable: You can tweak the sweetness, spice, or depth of flavor to suit your palate.
Jump to Recipe
Ingredients for Yakitori Sauce (Tare)
To make this delicious Yakitori Sauce Recipe, you’ll need:
- Sake (40 oz): Provides a mild, aromatic base with a subtle sweetness.
- Mirin (40 oz): A slightly sweet rice wine that adds depth and shine to the sauce.
- Sugar (¾ cup): Balances the salty and umami flavors with a touch of sweetness.
- Soy Sauce (2 cups): Use Japanese soy sauce for its unique flavor profile. Avoid Chinese soy sauce, as it has a different taste.
Optional ingredient: browned chicken bones and skin, which enhance the umami and richness of the sauce.
How to Make Yakitori Sauce (Tare)
Making this Tare Recipe at home is straightforward, but the secret lies in following the steps precisely to achieve the perfect consistency and balance of flavors. Here’s how to cook Yakitori Sauce:
- Prepare the Base:
Start by browning chicken bones and skin on a grill or stovetop. This step is optional but adds a deep, rich flavor to the sauce. - Simmer the Liquids:
In a large pot, combine sake and mirin. Bring the mixture to a boil and let it simmer for 10 minutes to reduce slightly and burn off the alcohol. - Add the Sugar and Soy Sauce:
Stir in the sugar until it dissolves completely, then add the soy sauce. Reduce the heat and let the mixture simmer slowly for about 45 minutes. - Skim Impurities:
As the sauce simmers, use a skimmer or spoon to remove any impurities that rise to the surface. This ensures a smooth, glossy sauce. - Strain the Sauce:
Once the sauce has thickened and developed a rich flavor, strain out the chicken bones and skin (if used) using a fine-mesh strainer. - Cool and Store:
Allow the sauce to cool completely before transferring it to a clean, airtight container. Store it in the refrigerator for up to two weeks.
For detailed step-by-step instructions, see the recipe card below.
Customization Options for Yakitori Sauce
One of the best things about this Tare Recipe is its versatility. Here are some ways to customize it:
- Sweeter Sauce: Add an extra tablespoon or two of sugar or substitute honey for a natural sweetness.
- Spicy Kick: Stir in a small amount of chili paste or sprinkle in some shichimi togarashi (Japanese seven-spice blend).
- Deeper Flavor: Add garlic cloves or ginger slices during the simmering process for an aromatic twist.
Yakitori Sauce (Tare) Recipe
Equipment
- Grill or Stovetop Burner: To brown the chicken bones and skin.
- large pot For simmering the sauce ingredients.
- Fine-Mesh Strainer: To strain the sauce and remove solids.
- Skimmer or Spoon: For skimming impurities from the surface.
- Storage Container: To refrigerate the sauce for future use.
Ingredients
- 40 oz sake
- 40 oz mirin (use real mirin, not honteri or ajimirin)
- ¾ cup sugar
- 2 cups soy sauce Japanese soy sauce, not the Chinese kind which has a different flavor
Instructions
- Brown the bones and the skin of 1 chicken on a grill then add the sake-mirin mixture.
- Boil sake and mirin together for 10 minutes.
- Skim the impurities from the top of the pot.
- Add sugar and soy sauce, and simmer slowly for 45 minutes.
- Strain the bones and skin out.
Notes
Customizations:
- Sweeter Sauce: Add extra sugar for a sweeter glaze.
- Spicy Kick: Stir in a small amount of chili paste or shichimi togarashi for spice.
- Deeper Flavor: Simmer with a few garlic cloves or ginger slices for added depth.
Storage Tips:
- After each use, bring the sauce to a boil, cool completely, and store in an airtight container in the fridge for up to 2 weeks.
Serving Tips:
- Use as a glaze for chicken, pork, seafood, or vegetables.
- Drizzle over steamed rice or noodles for an extra burst of flavor.
Cooking Tips:
- Use Japanese soy sauce (not Chinese soy sauce) for the authentic flavor profile.
- Browning the chicken bones and skin adds richness and depth to the sauce.
Nutrition
Serving Ideas for Yakitori Sauce
Once you’ve learned how to make Yakitori Sauce, the possibilities for using it are endless. Here are some creative serving ideas:
- Yakitori Skewers: Brush the sauce onto chicken skewers as they grill for a caramelized, sticky glaze.
- Grilled Vegetables: Use as a glaze for mushrooms, eggplant, or bell peppers.
- Seafood: Pair it with grilled shrimp or salmon for an umami-packed dish.
- Rice Bowls: Drizzle over steamed rice or noodle bowls for extra flavor.
- Dipping Sauce: Serve as a dip for gyoza, tempura, or fried tofu.
Cooking Tips for Yakitori Sauce
- Use Quality Ingredients: The flavor of the sauce depends heavily on the quality of your sake, mirin, and soy sauce.
- Consistency Matters: Simmer the sauce until it thickens slightly. It should coat the back of a spoon but still be pourable.
- Reheat Before Serving: If stored in the fridge, bring the sauce to a gentle boil before using it again to refresh the flavors.
Why Homemade Yakitori Sauce is Better
While store-bought yakitori sauce is convenient, nothing compares to the flavor of homemade. When you make it yourself, you can control the sweetness, saltiness, and consistency to suit your taste. Plus, homemade Yakitori Sauce contains no artificial preservatives or additives, making it a healthier option.
FAQs About Yakitori Sauce (Tare) Recipe
Q: Can I make Yakitori Sauce without mirin or sake?
A: Yes, you can substitute mirin with a mix of rice vinegar and sugar. For sake, you can use dry white wine or a mix of water and rice vinegar.
Q: How long does homemade Yakitori Sauce last?
A: When stored in an airtight container in the fridge, it lasts up to two weeks.
Q: Can I use Yakitori Sauce for other dishes?
A: Absolutely! It’s great as a glaze for vegetables, seafood, or pork, and even as a dipping sauce for dumplings or tempura.
Q: Can I freeze Yakitori Sauce?
A: Yes, you can freeze it in a freezer-safe container for up to 3 months. Thaw it in the fridge before reheating and using.
Chef B Final Thoughts
Mastering this Yakitori Sauce (Tare) Recipe opens the door to a world of culinary creativity. Whether you’re grilling chicken skewers for a barbecue or looking for a flavorful glaze to elevate your everyday meals, this versatile sauce is a game-changer. By following these simple steps and customizing it to your liking, you’ll have an authentic Japanese condiment that brings the rich flavors of yakitori right to your table.
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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
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