How To Make Japanese Tare Sauce | Tasting Table Recipe
No two Japanese chefs make tare, a thick, sweet soy sauce, the same way. Ian Alvarez of Bara in New York's East Village likes to amp up the ginger and garlic to baste on his whole-roasted fish. "You can use it on almost anything though," Alvarez says, including roasted meats, plain rice with vegetables or even stirred into soup.
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To learn more, read "Tare Down for What."
Recipe adapted from Ian Alvarez, Bara, New York, NY
Japanese Tare Sauce
Learn to make tare, a thick, sweet soy sauce used all over Japanese cooking.
Prep Time
5
minutes
Cook Time
15
minutes
servings
1
Cup
Total time: 20 minutes
Ingredients
- 1 cup soy sauce
- 1 cup mirin
- ½ cup sake
- ½ cup dark brown sugar
- 2 tablespoons sherry vinegar
- 6 garlic cloves, smashed and peeled
- 6 scallions, roughly chopped
- 1 (2-inch) piece ginger, peeled and roughly sliced
- 2 tablespoons whole black peppercorns
Directions
- In a medium saucepan over medium heat, add all of the ingredients and whisk together until smooth.
- Bring to a boil, then reduce heat to a simmer and cook until the sauce has reduced by half and thickened enough to coat the back of a spoon evenly, 15 to 20 minutes.
- Strain before serving.