We made grilled fish for my mom’s birthday but since my little cousins aren’t really into fish I decided to make them yakitori and this sauce for them. Not only did they love it some of the adults wanted some sauce for their fish and a couple skewers of chicken too, no one could resist the smell of the tare. It was a big hit, thanks man.
Just bought a cheap Yakitori grill and cooked on it for the first time. I’m in love and obsessed with this style of cooking. Plus I really enjoy Yakitori. I’m hooked for life. Yaki Gang 🤟
Not sure if you have answered this but what did you use for the pot itself? Also I’m wanting to get into making yakitori eventually and maybe start a food truck one day and are health inspectors anal about tare age and the less average parts of the chicken? Example being the heart liver feet and stuff
@@Yakitoriguy thanks 🙏 I really appreciate it so much. I already have the from iwatani the portable gas stove and the plate for yakiniku. By any chance if you ever visit Greece come to Thessaloniki and I will show you around. Thanks again ありがとうございます。
Thank you so much for the lesson sensei. Really want to try the tare but unfortunately cant find sake in my region 😢 Is there anything i can use instead to substitute sake?
Been thinking about this for years, was so happy to stumble upon your channel for research. Finally was recommended this video after watching a few of yours and think I will finally dive in as I want my mother pot to be as delicious as it can be for those I want to share it with. Cheers~
Is it recommended to make a tsugitashi tare if you are only making yakitori at home for one or two people and maybe only make it a few times a month, or will the tare spoil?
Thank you so much for this! I've been wanting to learn yakitori and this is taught in an engaging and easily digestible way. I do have a question. In American BBQ it's recommended to not smoke seafood in your main smoker as it might pass on that flavor to future cooks. Is there any sort of common meats or types of skewers that you would not recommend to dip in your mother tare because it might pass on an "off" flavor?
Glad you like the videos! Yea general rule is only dip chicken and veggies used in your Tare so in my case onions only as other meats (seafood, pork, beef, organs) will add the extra flavors and muddle it. Check out my other grilling tutorials where I specify which skewers I dip and don't. For example I don't dip my liver, but just brush it on with Tare put in another container. Grilling Video: ua-cam.com/video/Cb78gv3A6a8/v-deo.html
hello sensei. do you personally use garlic or ginger in preparing your tare to adjust the flavor? or does your master. can i use kikoman soy sauce? thank you ans great vid
In the beginning I added some ginger, but no longer do. I feel like the simple Tare is good and all the deeper flavors come from using it over and over. Yes you can use Kikkoman soy sauce.
@@Yakitoriguy thank you sensei for the reply. just on other question regarding the sake used. does the type of sake alcohol content, brand, quality of drinking sake affect the umami flavor used in the sauce? is there a particular brand that you personally favor or should i just use the cheapest priced sake i can find? cheers
You need to edit these into shorts - the content is AMAZING! Also maybe a recommended products page? I've bought charcoal and a smaller bbq just from ur content
helpful video, just a question what if we dont make yakitori all the time. will the tare still be good if weeks go by or we need to reheat at least once a week even if not using?
It'll probably be ok, but it depends on many factors on how you used it and stored it. Definitely recommend using it as often as possible. Check this out for more: ua-cam.com/video/NWf7JfpEqso/v-deo.html
If you can't find mirin, just start off with any mirin alternative. Or just use some more sake and more sugar can be an alternative just to get things started. The Tare flavors will mature over time in usage too.
Welcome to Yakigang! Tare just means sauce and this would be Yakitori sauce and for ramen there's all sorts of Tare from Shio Tare to Miso Tare to Shoyu Tare. You can watch my chicken ramen video and also binge on Way of Ramen Videos to learn more about Ramen tares too.
You can, but generally considering you then need to be on the fryer and the grill at same time it can be tricky to serve if you're grilling in the back. My tip if you do korokke would be to incorporate some chicken element to it like lets say tsukune filling mixed with potatoes.
Awesome videos! Just donated some chickens as a thank you. Wondering if you can maybe list brand names of sake, Mirin and soy sauce that would work for this? Looking in my local Asian grocery store and wine stores and having a hard time finding the same products. May 2 or 3 options for each ingredient? Thanks again!
Thank you for being part of Yakigang and the chickens! I made this follow up video on sake. Hopefully it can help. ua-cam.com/video/NWf7JfpEqso/v-deo.html brands won't matter as much more about the ingredients. Pure Mirin vs Mirin like condiment with additives. Takara, Shirakiku, Yaegaki are just some that comes into mind. For sake any drinking sake that's not nigori will work. Shochikubai, Yaegaki, Ozeki are cheap ones that come in large bottles.
Very nice. Since I can't keep a mother pot going for very long, I start off with a thicker sauce by forgoing the sake and letting the soy sauce reduce down over a very low heat. I also throw in crushed garlic and some candied ginger while it's reducing (I love the zing both give). One year I didn't have any mirin, and substituted apple cider vinegar which got me a bunch of thumbs up from Japanese friends, so I kept doing that. Definitely going to try that method of adding left over chicken parts to the pot.
Yea definitely try the turbocharged Tare! Also I shared some tips for Tare storage, check it out if you have not yet here: ua-cam.com/video/NWf7JfpEqso/v-deo.html
New subscriber, Absolutely adore your videos.. lived in Gotemba for a year and a half.. THANK you for showing me the sauce that I have been craving for years
Where I live it's near impossible to find hon mirin. If we can't find it, do you have an alternative or modified recipe for tare that would still work?
If the Mirin condiment has extra salt just reduce the amount of soy sauce used. If it seems to be too sweet due to added sugars just reduce the sugar added to the recipe.
@@Yakitoriguy Thank you very much. Starting to learn a lot about Yakitori grilling from your video. I'm used to grilling steak,chicken and pork on my gas grill and Traeger grill. Yakitori interest me because it's a diff type of grilling and prepping the meat. Hope to learn more about it. I love your tutorial blog it's awesome.Btw, just picked up my new 24" inch Binchogrill and accessories from Shi, it's a robust design worth it and I'm using it for fathers day Sunday. THx gain, Yakitoriguy ....
Yea you can substitute, just look at ingredients and if there's added sugars or salt, will need to decrease the sugar or soy salt a bit in your recipe. Can always just use more sake and sugar too.
They can all be ordered online. I have few videos on grills. Check out the review video on Livart Grill, Yak Grill, Binchogrill on this channel. Thanks!
When not in use, store in air tight container like the one in the video (and linked in my descriptions) or use a plastic wrap and store it in the fridge. Reheat every so often or before use.
Do you prepare tare for each type of meat, like tare for chicken bbq only, tare for pork bbq, etc. or can you basically dip any type of bbq into the tare?
I personally only dip chicken into my Tare pot as with many shops to avoid the flavors being changed by the other meats. For other meats I just add to another bowl and brush it on as needed.
If you're asking if the ingredients can be thrown in at the same time, you can try and see what you like. But with this order it allows the alcohol to evaporate first all the way with heat, then letting the soy sauce and sugars reduce without over cooking those last two parts.
Yes. After using your Tare, put in an airtight container or wrap it tight and leave it in the fridge. Recommend to reheat every few weeks or before use.
Any sake you're willing to drink is good, but doesn't need to be expensive sake. I would only advise against using nigori sake for your Tare or sake spray.
It's chefs/regional choice for sure. I actually started with ginger in my original Tare, but over time decided it masked off some of the simple chicken and smoke flavors I wanted highlighted in Tare. Definitely feel free to experiment and see what you like too!
Not everytime, but every so often depending on usage. Check out my latest Tare 2022 video where I answer these top tare questions and more: ua-cam.com/video/rTsPPgpRcnk/v-deo.html
This is tremendous. I did season it a bit more, with the following: 2 Thumb sized pieces of Ginger, peeled and sliced thickly 6 Cloves of Garlic, crushed and sliced thickly Both were added to the basic stock before bringing to a boil.
First off, great videos. They are super helpful, which is an understatement. Anyways, i noticed your tare recipe says 180ml sugar and i wondered if you meant grams instead? Or do you actually fill the cup with sugar to the 180ml line? Sorry, if this is a kinda stupid question and thanks in advance.
Yea I did it in volumetric measurements, but weight woulda been more accurate. However as mentioned in the video, Tare is always changing getting thicker, sweeter, fattier etc based on usage so it's not an exact science, more art, and this recipe is more of a guideline of my basic Tare to get you guys started. Hope that helps!
Yakitoriguy oh ok, i already made my first starter tare and mistook it for grams and it did taste a bit on the sweet side. I am going to fix it by adding to it with less sweet tare, i guess. Also could you weigh the sugar amount out? Only if you have some spare time on your hands, of course. It would be really helpful, as i would like to know how much excess sugar i put in my tare and it would show me how the starter tare is supposed to taste like. Again, your videos are such a blessing for people like me, who want to learn. Also, i am sorry for being this demanding.
@@frankhuytranquoe3280 My digital scale is out of battery at the moment. But for the video, I just measured out the sugar to the 180ml line in the measuring cup so you can do that if you wanted to be exact (although being rough is fine see below). I also did a Google search of 180ml sugar to grams and it came out as 150 grams. I looked up 30 grams to Tablesppoon and it comes out as 2.4 Tablespoon, so hopefully that gives you an idea of how much more sugar you had added. As mentioned in the video though, over time, the Tare will evolve and change as more fats from the chicken goes in, all the salts already on the skewer going into the Tare as you dip etc. Even different sake you add to the chicken has different sweetness and that goes into the Tare too as you dip. So every time you make Tare to add to the batch you will adjust sweetness (sugar), saltiness (soy sauce), and deep umami (mirin) so you're basically already doing that second step right now by adjusting and making your second batch of Tare. And finally, all the taste is up to your preference too. Every shop has a different Tare. Mine is just a baseline for my Tare. Hope that all makes sense and helps!
Quick question if you have time. Could I use something like Stubbs liquid smoke to add smokiness to my tare? Like you added the chicken bones and onions. Could I also add smokiness? Not a lot just something to add complexity to the flavour. Thanks
You can totally make a variety of custom Tare to meet your style. So try it out, on another batch. Personally for my Tare, I wouldn't use liquid smoke. As that's usually wood type of smoke that isn't found in Yakitori (binchotan is odorless, and the smoke flavors are chicken fats). As you use the Tare and dip cooked skewers into it, it'll get the flavors.
As a side condiment or topping on Yakitori without Tare, Ponzu is a nice option similar to squeezing lemon on yakitori with shio (salt). For the Tare recipe, I would stick to soy sauce as the citrus notes will clash with the other flavors. The basic Tare (soy sake sugar) is a standard traditional Japanese flavor that isn't associated with citrus notes.
Love your videos! Is that reduced sodium soy sauce your using? I couldn't find the sake or soy sauce you used . I bought yamasa soy sauce and yaegaki junmai sake . Will these do?
How do you store the mother pot long term? Is there a need to boil it after use or guidance on whether or not to refrigerate it? Going to try starting out with the turbocharged tare once the grill arrives (bought the one in your profile)!
I keep it in the fridge and reheat it every week or so. Also you're not dipping raw skewers. It's hot skewers that cooks the tare as you dip. I talk about it in my previous video here: ua-cam.com/video/Cb78gv3A6a8/v-deo.html
Hi Yakitoriguy, I'm your fan from Indonesia. I have a question regarding the sake selection, is it ok if I use different brand of sake to add on to mother pot? 😥
Thank you for sharing! Recently sub and waiting on my Yak grill. I live in the midwest, and I am having some trouble finding the right mirin online. I can get it directly from Takara, but the shipping is almost 75% of the product if I get a case of 12. Can you please point me in the right direction to get some hon-Mirin?
Thanks for watching! If you've tried your asian grocery stores and can't find any, don't worry and use the mirin condiments you can find or use more sake and sugar. My recipe is more simple reference, baseline so don't worry about sticking exactly to it. Better to get started and can always make new tare another time or adjust it if and when you find hon mirin.
Is there a chance of cross contamination from the handle? I'm asking because you touch the handle while handling chicken right? And when it's getting cooked the handle part of the skewer stays cool.
It's usually not an issue at the Yakitori shops. There's still alot of heat around the grill area and it's sitting on the grill for 10 mins or so. But those who are extra worried, you can try torching the handles.
Yes. Cover with plastic wrap or in an air tight container like the one in my video and put in the fridge after each use. Reheat every so often or when making more Tare.
I got the links in the description for the plastic pots. But ceramic pots are used in Japan as well. I prefer the plastic pots as it comes with the lid and is lighter to carry around.
Tare is supposed to last indefinitely. Just need to keep it properly chilled in the fridge when not in use and reheat every so often you use it or when adding new Tare to the mother pot. As mentioned in the video, my Tare you see is 2.5 years old (now 3 years old). Shops in Japan have 50 year old and 100 year old Tare passed down generations.
Like how chefs often say, only use wine you're willing to drink, I always recommend cooking with sake that's meant for drinking, even if it's a cheaper bottle like Shochikubai for Yakitori sake spray and Tare. My master in Japan use their favorite drinking sakes in their spray. Unfortunately, the sakes I like are little too hard to find so use cheaper sakes in my spray and Tare.
Hi Yakitoriguy Sensei , I have a question , Since yakitori tare cannot be expired and when u reheat your tare form the mother pod, do you pour everything out into a pot and reheat it ? And should i use a plastic pot or stainless steel pot to keep it? Thx again Sensei
Take a look at this video for more information on Tare maintenance: ua-cam.com/video/NWf7JfpEqso/v-deo.html I like using my plastic pot for ease of transportation/storage/and cleaning but ceramic or stainless pots can be used as well.
This is amazing! How do you store the tare so it doesn’t go bad? With all the fats and juices from the chicken, wouldn’t there be a lot of bacteria build up after leaving it for so long?
Whether at home or at the Yakitori shop, you keep it covered and fridged when not in use. You also heat it up every few weeks or as needed before using. That's how shops have been able to maintain their Tare for years and generations too.
Thank you for sharing ^^. I have a question : Will your tare (mother pod) be spoil ? And how do you reserve your Tare ? Thank you again ^^
Keep it covered in the fridge when not in use and reheat every few weeks. My Tare is 2 and a half years old and going strong!
Yakitoriguy Thank you for your reply ^^ I am making my own Tare today ! But I add a little chillie flake to kick up some Heat! Thank you bunches ^^
@@Yakitoriguy When you say "Reheat", do you mean bring to a boil?. Thanks!
@@JoeyLorenzo Barely to a boil. More simmer. Boiling can overcook the sugars/soysauce making it a bit bitter.
Absolutely yakitori is one of my favorite. Thank you for sharing your videos. It will be great if you share links where to buy the supplies.
We made grilled fish for my mom’s birthday but since my little cousins aren’t really into fish I decided to make them yakitori and this sauce for them. Not only did they love it some of the adults wanted some sauce for their fish and a couple skewers of chicken too, no one could resist the smell of the tare. It was a big hit, thanks man.
Just bought a cheap Yakitori grill and cooked on it for the first time. I’m in love and obsessed with this style of cooking. Plus I really enjoy Yakitori. I’m hooked for life.
Yaki Gang 🤟
This channel is INSANE‼️Thanks for all Sensei‼️🔥🔥
Thanks for watching! Glad you're enjoying it.
In case anyone else missed it the recipe used here is
400ml Sake
400ml Mirin
60g sugar
150ml soy sauce
Is it 60grams or 60ml of sugar?
What 😅😅😅@@waveaslon
@@andreeadelroca-lu1wi the original ingredient list by OP says "180ml Sugar"
@@waveaslon g come one. Loads of luv I still don't know how to start my first tare. Shopping list is in 140£. Please help god bless.
How to keep this sauce for long time , can I preserve it in fridge?
Much love from Sydney Australia. Bring your motherpot here for a cooking tour! Will be happy to take you to our favourite yakitori spot
Thanks Sydney Yakigang! Hope to visit one day!
Really liking this yakitori university!
Glad you like it!
This playlsit has been fantastic. Thank you for the in depth lessons.
Hope you make some good Yakitori!
Do you use the same Tare pot for fish as for beef and chicken, does it all blend without a dominant flavor so can be used for all?
how do you store thw mother sauce? how long can it last? thanks
Not sure if you have answered this but what did you use for the pot itself? Also I’m wanting to get into making yakitori eventually and maybe start a food truck one day and are health inspectors anal about tare age and the less average parts of the chicken? Example being the heart liver feet and stuff
Do you use a ceramic tare pot?
Thank you so much for your help.
Happy new year.
I have ordered Iwatani CB-ABR-1 . What is your opinion for this for yakitori?
It's a fun grill because with the gas cans you can take it anywhere. Just watch out for hotspots, it'll burn any of the exposed wooden skewers.
@@Yakitoriguy thanks 🙏 I really appreciate it so much. I already have the from iwatani the portable gas stove and the plate for yakiniku.
By any chance if you ever visit Greece come to Thessaloniki and I will show you around.
Thanks again
ありがとうございます。
Thank you so much for the lesson sensei. Really want to try the tare but unfortunately cant find sake in my region 😢
Is there anything i can use instead to substitute sake?
Been thinking about this for years, was so happy to stumble upon your channel for research. Finally was recommended this video after watching a few of yours and think I will finally dive in as I want my mother pot to be as delicious as it can be for those I want to share it with. Cheers~
do you heat up the mother pot before adding the fresh tare? or can you add the hot fresh tare to the cold mother pot?
Thank you for helping me up my chicken game!
Hi there, how do you storage the mother pot or the newly pot after used?
In the fridge. Take a look at this updated Tare video, I talk about how to take care of your Tare. ua-cam.com/video/rTsPPgpRcnk/v-deo.html
thank you so much Yakitoriguy , I really learn a lot from you, thanks.
Is it recommended to make a tsugitashi tare if you are only making yakitori at home for one or two people and maybe only make it a few times a month, or will the tare spoil?
Thank you for sharing , excellent information
Thx for the share and hello. Do you mix the freshly made turbo charge tare to mother tare ?
Yes you can mix into it. When you need to make more tare, you can make either versions and add to the top to keep refilling.
Can i dip chicken , beef, and pork all in one batch ?
Thank you so much for this! I've been wanting to learn yakitori and this is taught in an engaging and easily digestible way.
I do have a question. In American BBQ it's recommended to not smoke seafood in your main smoker as it might pass on that flavor to future cooks. Is there any sort of common meats or types of skewers that you would not recommend to dip in your mother tare because it might pass on an "off" flavor?
Glad you like the videos! Yea general rule is only dip chicken and veggies used in your Tare so in my case onions only as other meats (seafood, pork, beef, organs) will add the extra flavors and muddle it. Check out my other grilling tutorials where I specify which skewers I dip and don't. For example I don't dip my liver, but just brush it on with Tare put in another container. Grilling Video: ua-cam.com/video/Cb78gv3A6a8/v-deo.html
hello sensei.
do you personally use garlic or ginger in preparing your tare to adjust the flavor? or does your master.
can i use kikoman soy sauce?
thank you ans great vid
In the beginning I added some ginger, but no longer do. I feel like the simple Tare is good and all the deeper flavors come from using it over and over. Yes you can use Kikkoman soy sauce.
@@Yakitoriguy thank you sensei for the reply.
just on other question regarding the sake used. does the type of sake alcohol content, brand, quality of drinking sake affect the umami flavor used in the sauce? is there a particular brand that you personally favor or should i just use the cheapest priced sake i can find?
cheers
You need to edit these into shorts - the content is AMAZING! Also maybe a recommended products page? I've bought charcoal and a smaller bbq just from ur content
Thank you! Yea I have a Amazon shop. Link in the comments where everything I use is there.
This channel is GOLD
Thanks for the love!
You are a great teacher!
Thanks! I'm still a student but happy to share what I know so far about Yakitori!
I made the turbo charged starter tare and it was AMAZING. We had another family over, and everyone was raving about the sauce. Thank you!
Glad you enjoyed it! Yakitori is definitely more fun when you can share with others!
I learned so much. Thank you
Can you do a clip how to use smokechips when doing youre yakitori?
helpful video, just a question what if we dont make yakitori all the time. will the tare still be good if weeks go by or we need to reheat at least once a week even if not using?
It'll probably be ok, but it depends on many factors on how you used it and stored it. Definitely recommend using it as often as possible. Check this out for more: ua-cam.com/video/NWf7JfpEqso/v-deo.html
I didn't know how hard to find a mirin here in colorado. You have a website you can recomend? Thank you.
If you can't find mirin, just start off with any mirin alternative. Or just use some more sake and more sugar can be an alternative just to get things started. The Tare flavors will mature over time in usage too.
OMG!!!!!!!, just to look at that sauce make me hungry. I have to make some. Thank u for sharring this video.
Yes get your Tare mother pot started! Thanks for watching!
Hi just found your channel and subbed. been binge watching.... is this tare the same that they use on ramen noodles soup?
Welcome to Yakigang! Tare just means sauce and this would be Yakitori sauce and for ramen there's all sorts of Tare from Shio Tare to Miso Tare to Shoyu Tare. You can watch my chicken ramen video and also binge on Way of Ramen Videos to learn more about Ramen tares too.
Do u think korokke as a side dish can go with yakitori?
You can, but generally considering you then need to be on the fryer and the grill at same time it can be tricky to serve if you're grilling in the back. My tip if you do korokke would be to incorporate some chicken element to it like lets say tsukune filling mixed with potatoes.
this was great! what container do you keep the mother tare in? what is the maintenance on the tare?
Glad you liked it! They are Cambro containers from restaurant supply shops. Links in description.
@yakitoriguy do you clean the container the tire is in?
how do you preserve it long term, do you freeze it? like say i don't make yakitori for a year or two?
You can put it in your freezer but it won't really freeze with the alcohol and oil content. I definitely recommend making Yakitori often!
Great job on the new style and the edit!
Glad you like the new version. It definitely takes more time/work to film/edit but hope I can get quicker at it! Thanks for watching!
Awesome videos! Just donated some chickens as a thank you. Wondering if you can maybe list brand names of sake, Mirin and soy sauce that would work for this?
Looking in my local Asian grocery store and wine stores and having a hard time finding the same products. May 2 or 3 options for each ingredient?
Thanks again!
Thank you for being part of Yakigang and the chickens! I made this follow up video on sake. Hopefully it can help. ua-cam.com/video/NWf7JfpEqso/v-deo.html brands won't matter as much more about the ingredients. Pure Mirin vs Mirin like condiment with additives. Takara, Shirakiku, Yaegaki are just some that comes into mind. For sake any drinking sake that's not nigori will work. Shochikubai, Yaegaki, Ozeki are cheap ones that come in large bottles.
Your channel is underrated, keep it coming!
Thanks for the praise! Working on it! Hope you enjoy the new videos!
Very nice. Since I can't keep a mother pot going for very long, I start off with a thicker sauce by forgoing the sake and letting the soy sauce reduce down over a very low heat. I also throw in crushed garlic and some candied ginger while it's reducing (I love the zing both give). One year I didn't have any mirin, and substituted apple cider vinegar which got me a bunch of thumbs up from Japanese friends, so I kept doing that. Definitely going to try that method of adding left over chicken parts to the pot.
Yea definitely try the turbocharged Tare! Also I shared some tips for Tare storage, check it out if you have not yet here: ua-cam.com/video/NWf7JfpEqso/v-deo.html
New subscriber, Absolutely adore your videos.. lived in Gotemba for a year and a half.. THANK you for showing me the sauce that I have been craving for years
Welcome to Yakigang!
Hi there. My tare have a bitter aftertaste. What do you reckon went wrong? Or how to fix it? Thank you
Sounds like the sugars/soysauce got burned from cooking too high/too long. Probably best to just start a new Tare. Just keep things low heat.
@@Yakitoriguy thank you alot I will try that
Hi there. How do u store tare? Do you reheat it before using or just leave it to room temperature? Thanks
Keep it covered and in the fridge. Just reheat it every few weeks or before use to be safe.
Where I live it's near impossible to find hon mirin. If we can't find it, do you have an alternative or modified recipe for tare that would still work?
If the Mirin condiment has extra salt just reduce the amount of soy sauce used. If it seems to be too sweet due to added sugars just reduce the sugar added to the recipe.
Is this measurement for mother tare and is it ok to cut down the sweets ?
Yes feel free to adjust for your needs. The sugar helps with thickening, so just reduce the tare a bit more on the stove.
@@Yakitoriguy Thank you very much. Starting to learn a lot about Yakitori grilling from your video. I'm used to grilling steak,chicken and pork on my gas grill and Traeger grill. Yakitori interest me because it's a diff type of grilling and prepping the meat. Hope to learn more about it. I love your tutorial blog it's awesome.Btw, just picked up my new 24" inch Binchogrill and accessories from Shi, it's a robust design worth it and I'm using it for fathers day Sunday. THx gain, Yakitoriguy ....
this is exactly the video i have been looking for! thank you!
Thanks for watching!
How do you store it?
I cant seem to find any hon mirin near me. I know you said to avoid it, but would aji-mirin still be an appropriate substitute for it?
Yea you can substitute, just look at ingredients and if there's added sugars or salt, will need to decrease the sugar or soy salt a bit in your recipe. Can always just use more sake and sugar too.
Keep up the great work brother!
Thank you!
Do you reheat the tare mother pot before using?
Check out the how to store Tare video but short answer is yes.
Where you buy the grill i'm here in Ca.
They can all be ordered online. I have few videos on grills. Check out the review video on Livart Grill, Yak Grill, Binchogrill on this channel. Thanks!
After your TARE has been in use in the mother pot for a few months or so, do you strain it to get the impurities out of your TARE?
Yup strain it out. Take a look at my updated Tare video where I share more tips too.
Hello there!! I would like to know where you stored your Tare fridge or outside?
When not in use, store in air tight container like the one in the video (and linked in my descriptions) or use a plastic wrap and store it in the fridge. Reheat every so often or before use.
Do you prepare tare for each type of meat, like tare for chicken bbq only, tare for pork bbq, etc. or can you basically dip any type of bbq into the tare?
I personally only dip chicken into my Tare pot as with many shops to avoid the flavors being changed by the other meats. For other meats I just add to another bowl and brush it on as needed.
Can they all cook in the same time?
If you're asking if the ingredients can be thrown in at the same time, you can try and see what you like. But with this order it allows the alcohol to evaporate first all the way with heat, then letting the soy sauce and sugars reduce without over cooking those last two parts.
Do you store the mother pot in the fridge??
Yes. After using your Tare, put in an airtight container or wrap it tight and leave it in the fridge. Recommend to reheat every few weeks or before use.
Do you refrigerate your Tare in between uses?
Yep. I made a video about best Tare storing practices here: ua-cam.com/video/NWf7JfpEqso/v-deo.html
Hallo! Great video! I would just like to ask, is this the same tare sauce used in unagi kabayaki?
Very similar base and also flavored by the smoke of the grill. Main difference will be you won't have chicken drippings in it.
@@Yakitoriguy Thank you so much for the reply!
Hi any recommendation or advise on the sake to use?
Any sake you're willing to drink is good, but doesn't need to be expensive sake. I would only advise against using nigori sake for your Tare or sake spray.
@@Yakitoriguy i see, great thank you so much
I’ve seen some recipes for Tare that include ginger, is that just individual preference?
It's chefs/regional choice for sure. I actually started with ginger in my original Tare, but over time decided it masked off some of the simple chicken and smoke flavors I wanted highlighted in Tare. Definitely feel free to experiment and see what you like too!
Loving your videos. For your tare, do you have to heat it up each time you use it?
Not everytime, but every so often depending on usage. Check out my latest Tare 2022 video where I answer these top tare questions and more: ua-cam.com/video/rTsPPgpRcnk/v-deo.html
@@Yakitoriguy Thank you
@@Yakitoriguy I will be attempting to brake down a chicken a la Yakitoriguy tomorrow
Super helpful and simple breakdown of how to make tare. Thank you! Wife and I are about to break in our new authentic Konro grill from Japan!
Thanks for watching! Hope all the videos continue to inspire you to make more Yakitori with your new grill.
How long do you think is a good amount of time to cook off all the alcohol from the sake/mirin?
Really depends on the amount but usually after 10 mins or so of simmering I don't taste the alcohol for my small batch.
This is tremendous. I did season it a bit more, with the following:
2 Thumb sized pieces of Ginger, peeled and sliced thickly
6 Cloves of Garlic, crushed and sliced thickly
Both were added to the basic stock before bringing to a boil.
Yea Garlic and Ginger are aromatics added into Tare at some shops!
@@Yakitoriguy Just used the "mother" with some pork "yakitori" skewers. OMG...unbelievable!!!
Thanks for your videos, I love yakitori and your vids helps me make it from home. Subbed!
Thanks for watching and glad you can make good Yakitori at home! Make sure to turn on notifications too for all the upcoming vids!
How thick is your sauce? Mine seems pretty thin.
Thicker than soy sauce, thinner than bottled teriyaki sauce. I'm always adjusting with more or less reduction.
First off, great videos.
They are super helpful, which is an understatement.
Anyways, i noticed your tare recipe says 180ml sugar and i wondered if you meant grams instead?
Or do you actually fill the cup with sugar to the 180ml line?
Sorry, if this is a kinda stupid question and thanks in advance.
Yea I did it in volumetric measurements, but weight woulda been more accurate. However as mentioned in the video, Tare is always changing getting thicker, sweeter, fattier etc based on usage so it's not an exact science, more art, and this recipe is more of a guideline of my basic Tare to get you guys started. Hope that helps!
Yakitoriguy
oh ok, i already made my first starter tare and mistook it for grams and it did taste a bit on the sweet side. I am going to fix it by adding to it with less sweet tare, i guess.
Also could you weigh the sugar amount out? Only if you have some spare time on your hands, of course.
It would be really helpful, as i would like to know how much excess sugar i put in my tare and it would show me how the starter tare is supposed to taste like.
Again, your videos are such a blessing for people like me, who want to learn.
Also, i am sorry for being this demanding.
@@frankhuytranquoe3280 My digital scale is out of battery at the moment. But for the video, I just measured out the sugar to the 180ml line in the measuring cup so you can do that if you wanted to be exact (although being rough is fine see below). I also did a Google search of 180ml sugar to grams and it came out as 150 grams. I looked up 30 grams to Tablesppoon and it comes out as 2.4 Tablespoon, so hopefully that gives you an idea of how much more sugar you had added.
As mentioned in the video though, over time, the Tare will evolve and change as more fats from the chicken goes in, all the salts already on the skewer going into the Tare as you dip etc. Even different sake you add to the chicken has different sweetness and that goes into the Tare too as you dip. So every time you make Tare to add to the batch you will adjust sweetness (sugar), saltiness (soy sauce), and deep umami (mirin) so you're basically already doing that second step right now by adjusting and making your second batch of Tare. And finally, all the taste is up to your preference too. Every shop has a different Tare. Mine is just a baseline for my Tare. Hope that all makes sense and helps!
Yakitoriguy
Thanks for taking the time and replying in such detail, you‘re the absolute best!
Keep doing what you do!
Greetings from Germany.
Quick question if you have time. Could I use something like Stubbs liquid smoke to add smokiness to my tare? Like you added the chicken bones and onions. Could I also add smokiness? Not a lot just something to add complexity to the flavour. Thanks
You can totally make a variety of custom Tare to meet your style. So try it out, on another batch. Personally for my Tare, I wouldn't use liquid smoke. As that's usually wood type of smoke that isn't found in Yakitori (binchotan is odorless, and the smoke flavors are chicken fats). As you use the Tare and dip cooked skewers into it, it'll get the flavors.
What are your thoughts on using Ponzu in place of the normal soy sauce
As a side condiment or topping on Yakitori without Tare, Ponzu is a nice option similar to squeezing lemon on yakitori with shio (salt). For the Tare recipe, I would stick to soy sauce as the citrus notes will clash with the other flavors. The basic Tare (soy sake sugar) is a standard traditional Japanese flavor that isn't associated with citrus notes.
Thank for the video brother I'll try it
Love your videos!
Is that reduced sodium soy sauce your using?
I couldn't find the sake or soy sauce you used . I bought yamasa soy sauce and yaegaki junmai sake . Will these do?
Thanks for watching! Yup Yamasa and Yaegaki are definitely good to use for the Tare.
Great Stuff. Best from Berlin-Germany
Thanks for the hello from Berlin!
How do you store the mother pot long term? Is there a need to boil it after use or guidance on whether or not to refrigerate it? Going to try starting out with the turbocharged tare once the grill arrives (bought the one in your profile)!
I talk about it in the next video on Quail eggs. But keep it covered and fridged, and heat it every week or so.
Great video! Nice job!
Thanks glad you like this one!
Do you refrigerate it?
Check out this video on how to store tare: ua-cam.com/video/NWf7JfpEqso/v-deo.html
Great stuff mate. just wondering if that turbocharged tare is also safe to keep re use, chill and reheat?
Yes, just keep it covered in the fridge. Reheat every few weeks.
Since you dip skewers into the mother tare, how do you keep it from spoiling? Or does it never spoil?
I keep it in the fridge and reheat it every week or so. Also you're not dipping raw skewers. It's hot skewers that cooks the tare as you dip.
I talk about it in my previous video here: ua-cam.com/video/Cb78gv3A6a8/v-deo.html
Awesome, thank you 🌹
Great videos! I spent some time in Okinawa and Yakitori was my go to late night snack!!!!
Thanks for watching! Yea Yakitori in Japan is the best! Hopefully you can recreate those memories with my tutorials at home.
I just learnes how to accumulate flavours from this video. Thank you.
Yup, it gets better every week!
Hey Yakitoriguy...dude!!! Finally the tare..thank you so much !! Now I just have to buy the grill 😀
Glad you like the video. Yup get that Livart grill here: bit.ly/2Ay3AgP Don't forget the Yakitoriguy 15% off discount code too!
Enjoy!
Hi Yakitoriguy, I'm your fan from Indonesia. I have a question regarding the sake selection, is it ok if I use different brand of sake to add on to mother pot? 😥
Yea that's totally fine. Even my spray bottle is a mix of 100s of sakes from different dinners now.
Do you dip kushiyaki into this tare or do you make a separate tare for other meats?
For non chicken and onion items, I use a brush to prevent non chicken meat juices from going into the Tare.
Thank you for sharing! Recently sub and waiting on my Yak grill. I live in the midwest, and I am having some trouble finding the right mirin online. I can get it directly from Takara, but the shipping is almost 75% of the product if I get a case of 12. Can you please point me in the right direction to get some hon-Mirin?
Thanks for watching! If you've tried your asian grocery stores and can't find any, don't worry and use the mirin condiments you can find or use more sake and sugar. My recipe is more simple reference, baseline so don't worry about sticking exactly to it. Better to get started and can always make new tare another time or adjust it if and when you find hon mirin.
Is there a chance of cross contamination from the handle? I'm asking because you touch the handle while handling chicken right? And when it's getting cooked the handle part of the skewer stays cool.
It's usually not an issue at the Yakitori shops. There's still alot of heat around the grill area and it's sitting on the grill for 10 mins or so. But those who are extra worried, you can try torching the handles.
Do you have to refrigerate after your done or you just leave it out?
Yes. Cover with plastic wrap or in an air tight container like the one in my video and put in the fridge after each use. Reheat every so often or when making more Tare.
BEST YAKITORI VIDEOS NA
Thanks for the support! Will keep on working hard to make more!
Thank you for sharing your knowledge👍🏼
Thanks for watching!
Where do we get good Tare pots? Any advice what to look for in a good Tare pot?
I got the links in the description for the plastic pots. But ceramic pots are used in Japan as well. I prefer the plastic pots as it comes with the lid and is lighter to carry around.
Thanks for the video ! One question I have is do you dip raw meat into the Tare or always cook a little first ? Thanks !
Never raw. Take a look at all the other grilling videos where I'm only dipping right at the end before serving to see more how it's used.
How do you store the tare? Does it eventually go bad?
Tare is supposed to last indefinitely. Just need to keep it properly chilled in the fridge when not in use and reheat every so often you use it or when adding new Tare to the mother pot. As mentioned in the video, my Tare you see is 2.5 years old (now 3 years old). Shops in Japan have 50 year old and 100 year old Tare passed down generations.
Where do you store your tare? In the fridge, covered? Thank you for your tips, it's just fun after cooking.
Yes in the fridge. I made a video about how to store Tare here: ua-cam.com/video/NWf7JfpEqso/v-deo.html
@@Yakitoriguy Perfekt.Thanks.
What kind of sake do you recommend, does it have to be cooking sake?
Like how chefs often say, only use wine you're willing to drink, I always recommend cooking with sake that's meant for drinking, even if it's a cheaper bottle like Shochikubai for Yakitori sake spray and Tare. My master in Japan use their favorite drinking sakes in their spray. Unfortunately, the sakes I like are little too hard to find so use cheaper sakes in my spray and Tare.
Hi Yakitoriguy Sensei ,
I have a question , Since yakitori tare cannot be expired and when u reheat your tare form the mother pod, do you pour everything out into a pot and reheat it ? And should i use a plastic pot or stainless steel pot to keep it? Thx again Sensei
Take a look at this video for more information on Tare maintenance: ua-cam.com/video/NWf7JfpEqso/v-deo.html
I like using my plastic pot for ease of transportation/storage/and cleaning but ceramic or stainless pots can be used as well.
ありがとう
Thanks for watching!
This is amazing! How do you store the tare so it doesn’t go bad? With all the fats and juices from the chicken, wouldn’t there be a lot of bacteria build up after leaving it for so long?
Whether at home or at the Yakitori shop, you keep it covered and fridged when not in use. You also heat it up every few weeks or as needed before using. That's how shops have been able to maintain their Tare for years and generations too.
Yakitoriguy that makes sense! How do I know it’s time to boil it and if I do how long should I boil it for?
Soooo wonderful! Thank you!
Thanks for watching!