Yakitori Sauce (Tare) Recipe

Yakitori Sauce, or Tare, is a sweet-savory glaze traditionally used for Japanese grilled skewers (yakitori). This sauce combines the umami of soy sauce, the sweetness of mirin, and the depth of sake, creating a versatile condiment for grilling and dipping. Perfect for chicken skewers, it can also enhance grilled vegetables, seafood, or even noodles. Simmered with browned chicken bones and skin, this recipe delivers a rich, authentic flavor that will transport your taste buds straight to Japan.

5 from 1 vote

$10–$15 depending on ingredient quality

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Sauce

Cuisine Japanese

Servings cups

Calories 808 kcal

Equipment

Grill or Stovetop Burner: To brown the chicken bones and skin.
large pot For simmering the sauce ingredients.
Fine-Mesh Strainer: To strain the sauce and remove solids.
Skimmer or Spoon: For skimming impurities from the surface.
Storage Container: To refrigerate the sauce for future use.

Ingredients

40 oz sake
40 oz mirin (use real mirin, not honteri or ajimirin)
¾ cup sugar
2 cups soy sauce Japanese soy sauce, not the Chinese kind which has a different flavor

Instructions

Brown the bones and the skin of 1 chicken on a grill then add the sake-mirin mixture.
Boil sake and mirin together for 10 minutes.
Skim the impurities from the top of the pot.
Add sugar and soy sauce, and simmer slowly for 45 minutes.
Strain the bones and skin out.

Notes

After using tare, bring to a boil and then refrigerate.

Customizations:

Sweeter Sauce: Add extra sugar for a sweeter glaze.
Spicy Kick: Stir in a small amount of chili paste or shichimi togarashi for spice.
Deeper Flavor: Simmer with a few garlic cloves or ginger slices for added depth.

Storage Tips:

After each use, bring the sauce to a boil, cool completely, and store in an airtight container in the fridge for up to 2 weeks.

Serving Tips:

Use as a glaze for chicken, pork, seafood, or vegetables.
Drizzle over steamed rice or noodles for an extra burst of flavor.

Cooking Tips:

Use Japanese soy sauce (not Chinese soy sauce) for the authentic flavor profile.
Browning the chicken bones and skin adds richness and depth to the sauce.

Nutrition

Calories: 808kcalCarbohydrates: 140gProtein: 11gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 6924mgPotassium: 254mgFiber: 1gSugar: 85gCalcium: 30mgIron: 2mg

Keyword Japanese Grilling Sauce, Sweet Soy Glaze, Tare Sauce, Yakitori Sauce Recipe

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