How to Make Tare sauce

• In a saucepan, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger.
• Heat the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to dissolve the sugar.
• In a small bowl, mix cornstarch and water to create a slurry.
• Gradually pour the cornstarch slurry into the sauce while stirring continuously. This will help thicken the sauce.
• Continue to simmer the sauce for about 10-15 minutes, or until it reaches a desired consistency. Stir occasionally to prevent sticking or burning.
• Once the sauce has thickened, remove it from the heat and let it cool.
• Strain the sauce through a fine-mesh sieve to remove any solid bits of garlic or ginger.
• Transfer the tare sauce to a bottle or container for storage.

The tare sauce is commonly used in Japanese cuisine as a marinade or glaze for grilled meats, such as yakitori (skewered chicken), yakiniku (grilled meat), or teriyaki dishes. It adds a savory, sweet, and umami flavor to the dishes it accompanies.

In conclusion, tare sauce is a versatile Japanese sauce that enhances the taste of various dishes. Its main ingredient, soy sauce, provides a rich umami flavor, while the addition of mirin, sake, garlic, and ginger adds depth and complexity to the sauce. The balance of sweet and savory flavors makes it a delightful accompaniment to grilled meats and other Japanese dishes.

Facts about tare sauce:

1. Tare sauce is an essential component of traditional Japanese barbecue and is used to season and flavor grilled meats.
2. The word “tare” in Japanese means “dipping sauce” or “marinade,” which accurately describes the purpose of this sauce.
3. Tare sauce can be customized by adjusting the ratios of the ingredients to suit personal preferences.
4. The soy sauce used in tare sauce is typically made from fermented soybeans and is a staple condiment in Japanese cuisine.
5. Tare sauce can be stored in the refrigerator for several weeks, allowing for easy and convenient use in various recipes.