Tare sauce

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Ikameshi (squid stuffed with rice) topped with tare sauce

Tare (垂れ, [taɾe]) is a general term in Japanese cuisine for dipping-sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono, and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth, in order to add to the complex combination of flavors, and as a braising liquid for meat (e.g. chāshū).

The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi, vinegar, etc., for nabemono and nattō such as ponzu but every chef has their own variation.[1] Ingredients for a Tare sauce will also include soy sauce, sake, mirin and oyster sauce.

Kuromitsu is sweet tare.

See also[edit]

References[edit]

  1. ^ Sachs, Adam. "Tare (Soy Basting Sauce)". Epicurious. Bon Appetit. Retrieved August 4, 2015.