Tare (垂れ?, “tar-eh”) is a general term in Japanese cuisine for basting sauces used for grilling. Mannen Tare (10,000 year old sauce) is and old school tare created by continuous use in traditional yakitori joints, where skewers are partially grilled, dipped into the tare, and then grilled to doneness. Every dipped skewer brings some drippings of dissolved proteins and fats into the sauce, which makes its flavor more complex and concentrated. At home, we can make a pseudo version of tare adjusted to our taste. Come to my Japanese Grill Party to see how it works!
Basting Sauce for Japanese Grill
Servings: 1 cup
- 4 cups chicken stock home-made, no salt added
- 1 cup dark soy sause
- 1 cup mirin
- 1 cup sake
- 2 tbsp brown sugar
- 30 g garlic
- 50 g onion charred
- 15 g shiitake dry
- 2 tbsp ginger grated
Mix all ingredients and cook in an uncovered pot on medium heat for 2 hours.
Strain and discard vegetables.
Cook the sauce down on medium heat for another hour or until it becomes 1 cup of syrupy potion. Pour it into a clean glass jar to cool down to room temperature. Refrigerate until ready to use. The picture below demonstrates the consistency of the sauce. To achieve this consistency use gelatinous home made chicken stock.