How to make Tare

Why cooks start here

Tare is cooked the way yakitori cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Tare is the heart of yakitori, a Japanese dish where skewered chicken takes center stage. It's a sauce that speaks of the balance and precision found in Japanese cooking, perfected by yakitori artisans who judge salt by hand and use fat with a knowing generosity. This version brings that mastery home, capturing the essence of the bustling izakayas in a more intimate kitchen setting. The sauce should be a glossy, dark amber, clinging to the meat with a sweet and savory embrace. Each bite reveals layers of umami from soy sauce, the subtle sweetness of mirin, and a hint of warmth from ginger. It's a symphony of flavors, heightened by a final touch of fine sea salt, that transforms simple skewers into a shared culinary experience.