Tare is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as Teriyaki Sauce) as well as with sushi, nabemono and gyoza. The sauce is best described as sweetened, thickened soy sauce for grilling and flavoured soy sauce with dashi, vinegar, etc., for nabemono and natto such as ponzu but every chef has their own variation.
- ½ cup chicken stock or broth
- ¼ cup mirin (sweet Japanese rice wine)
- ¼ cup soy sauce
- 2 tablespoons sake
- ¾ teaspoon brown sugar
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic, crushed
- 1 spring onion, chopped
- 3 cm piece peeled ginger, sliced
- Place a fine-mesh sieve over a small bowl. Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves.
- Reduce heat to medium-low and simmer until reduced to a generous ½ cup, about 20 minutes.
- Strain sauce, discarding solids in sieve. Let cool.
Store airtight in refrigerator.