How To Make Tare -Everything You Need to Know to Make the Best Yakitori Dipping Sauce- 2022 Edition
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- Опубліковано 28 вер 2024
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Here's an update to the original Tare tutorial from two years ago. I answer all the common Tare questions from Yakigang while making more Tare such as how to store Tare or what other sake/mirin alternative to use and more.
Cooking Time 2.5 - 3 hours
Ingredients:
800ml Sake
800ml Mirin
120ml Sugar
300ml Soy Sauce
Chicken bones from making Yakitori
Full Chicken Breakdown Tutorial:
• How To Breakdown Chick...
Original Yakitori Tare - Tutorial: • How to Make Yakitori T...
Equipment Used in the Video:
Binchogrill 24 inch: amzn.to/3wpawam
Iwatani Gas Stove: amzn.to/39yaHHI
Cambro CP12 Container (small) on Amazon: amzn.to/3gk0ixZ
Cambro CP27 Container (large) on Amazon: amzn.to/3gbcT6N
*Both Cambro containers I purchased at local restaurant supply stores. You might find better pricing or shipping fee/shipping time if you search around CP12 and CP27. Available in black, beige, brown.
Yakitori equipment used in all the tutorials are available on the Yakitoriguy Amazon Shop
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Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression.
Just made my first tare ever, and following this video exactly has amazed me with how delicious and simple it is. Looking forward to learning more about yakitori and getting better!
Awesome. Keep using it so the flavors continue to develop!
Hi Yakitori guy, thanks very much for posting this video!
Just as a side note (and yes, it is anecdotal), but I made a batch of Tare in February this year. Boiled it for a few minutes to ensure no uncooked chicken juice was left that way (I only dipped cooked skewers). Rapidly cooled it in an ice bath, then into the back corner of the fridge. Did a repeat "reboil and chill" in July just to keep the Tare "alive" (no bad smell at all, tasted fine), and didn't even use it for Yakitori.
Did a Kushiyaki session this weekend, and performed another boil prior to using, and everything was fine. No food poisoning, and no off flavours. There were 15 guests with no issues.
I think it must be the high salt content from the soy sauce, and the boiling which is inhibiting any bacteria or other things getting out of hand.
Yes, anecdotal, but I think it can last for a while if you don't have the time to use it or look after it. Just when you do, look after it properly.
Yes it all depends. My master's near 39 year old tare went unused for 2 years in the fridge as he paused his shop and it was fine to reuse last year after reheating. But then the same tare also went bad and has to toss after a week in a different faulty fridge recently. Luckily he gave me some last year so the soul continues on in my Tare. But I want to make sure for everyone to be generally safe so definitely best advice will be to use it/take care of it often but like you it'll depend on so many variables.
Keep making Yakitori!
Yaki gang assemble! Love the insight chef !
アメリカ在住日本人です。いつも参考にさせてもらっています！ Thank you for the recommendations! I got myself a Bincho Grill and tried your tare recipe. Looking forward to more tips and product reviews :)
TAHNK YOU ~ WHIDBEY ISLAND, WA
Greetings from Slovakia 🇸🇰. I tried your recipe and it is fantastic! Thank you for sharing 🙏
Glad you enjoyed it!
So you can use the a method of re boiling the Tare every couple of weeks or freezing then boiling. This will create a “master stock” in which you can use for years if not decades. I had mine for 15yrs before sadly looking it to human error. Also a layer of chicken fat on the top (only needs to be a few ml thick) will be also create a great seal to longevity.
Hope this helps!
I'm glad that I found your channel. I was gifted a Lodge Sportsman's Pro grill and Yakitori seems like a perfect food to cook. I've cooked Yakitori twice this week and have a little over a quart of Tare using this video and your first video as guides. I boosted it by adding a little smoked shoyu. Looking forward to watching the rest of your videos and trying different types of Yakitori. Now I just need to find a Gyozaguy channel...
Hey welcome to Yakigang! Glad I got you started on your delicious journey.
7:17 I use dry white wine, its a good alternative way to replace sake.
Yea some shops do use wine too!
Gonna try to make some tare (small badge) pimped up with strawberry jam and some Thai chillies... 🙂👍🏼🌶️🍓
Wow man, I just stumbled across your videos because I was searching what binchotan is about. Then I came to see what yakitori and tare is about.. then I got sad because I thought all hope for me was lost since I saw the sake in the tare... but 😍 thanks for addressing alternatives and suggestions to make a nonalcoholic tare. BarakAllah fik (God bless you.)
Now I want a yakitori grill, binchotan and make it every day.. in Virginia in 30 degree weather haha
Thanks for watching! You can start practicing breaking down chickens now and then you will be set when it starts warming up!
when you cook off alcohol, there is no more alcohol left :)
So glad I found your channel! 2 questions: 1)If no chicken carcass is available at the moment, can chicken bone broth be used for the initial tare? 2)Can tamari shoyu be used with or instead of regular Japanese soy sauce?
Discovered your channel while searching for Japanese sauces, instantly subscribed.
Looks like I've got a lot more videos to watch. Cheers
Thanks for the sub!
Love it! Thank you for sharing your knowledge. I geek out on this stuff.
Glad you're enjoying it!
your tare vid is what got me started and has made me develop my own flavor. I might not be able to do yakitori all the time, but adding the tare to other meats (pork and salmon) pumps those proties to the next level
That's great to hear! Hopefully you get to grill more this season!
Same, I just got done mine tonight.
Thanks for the extra ideas of how to use the tare.
😭😭 I hate that I got into Japanese cooking and finally found this channel and u moved away from FL b4 I could try ur food
Thank you so much for sharing your recipe! ❤
Got it. Thank you for all the information. Yakitori the next level.
I've got a 2 year old tare from your first video that's got an amazing flavor now. I often take it camping and do camp-style yakitori which ends up adding a lot of smokiness to the tare. It's so fun to see it develop. Never thought I'd be super obsessed with chicken skewers but here we are.
How did you end up working for a yakitori place in Japan?
how did you maintain it? How often do you pour it out and boil it, whilst cleaning the jar?
I heat it up maybe once a month. It's stored in my fridge and I clean out the bits and pieces after using it pretty quickly. While cooking, I set the tare next to my grill so it gets pretty hot.@@n00bszpro
Thank you for sharing, this sounds like the real tare, will definitely try!
A+ updated tare video. Much appreciated.
Glad you like the updates!
Thank you. You gave me courage to make my own yakitori some day
May make a tare with miso and leeks. Thanks for the inspiration, turkey will be killer this thanksgiving
It might get pretty thick to use for dipping but try it out it could be delicious!
I mix soy sauce, mirin, and sake followed by onion and garlic powder so that it remains shelf stable ergo will last longer. Though you should keep it in the fridge when you consider chicken juice that come from dipping.
Hey, do you mind to share the recipe? I’m looking for tare that has long shelf life. Thank you
It’s all about the sauce 🙌🔥
It sure is!
Where can I get cooking chopsticks like you use?
Thanks Yakitoriguy for making such clear and encouraging videos. Do you recommend straining the tare through a sieve to leave behind any meat etc off the bones to help keep the tare purer and less therefore likely to go off, or is it better not to strain to maximise the flavour?
Do you have yakitori restaurant in California? Are you still doing pop ups?
I have your and many others on a Tare playlist
Thanks! Hope you enjoy this video!
Do you ever strain the mother pot?
Trying this recipe soon 🔥
Hope you enjoy!
Great update! Thanks! I followed the recipe above and it made a large amount for a single guy during the winter. I'll have more friends over to grill come summer. Can I take half of it and freeze it and add frozen cubes to the tare mother over time to stretch it out? Thanks!
You can try but last time I tried freezing my tare at home, it didn't freeze due to either the fat or other content in Tare.
@@Yakitoriguy Thank you.
How do you store the rare if you’re only occasionally cooking it for your self and family?
Hey there, I'm a little confused as you mentioned your tare is a few years old but after you mentioned it can last a few weeks/months. How do you store the mother pot so it can last years?
To my understanding it is the reheating.
He's a yakitori chef so his mother pot is in constant use. They heat up the sauce (sanitized) before every service as you should too in order to keep the skewers piping hot after the dip. A few weeks shelf life is for people who don't use it. If you heat it up to boiling every every couple of days you can extend it indefinitely.
So I just started down this cooking rabbit hole.
I modified my weber grill using some angle iron and bricks, and finally made some Tare.
Could you do a video on how to make Briquette charcoal work for Yakitori? Some of us just cannot afford Binchotan or even the substitutes.
There's a pretty cheap alternative out there called Thaan charcoal. It's $20 for 5 lbs
Question. Can't you just freeze and thaw out the tare as you need if you know you're not gonna be using it for a while?
I have a dumb question. Can you let us know where you buy your charcoal? It's so hard to find in bulk. Thank you
very good
So do you need to boil it every few weeks or just use it? I assume boil?
A combination of both to deepen the flavors and to make it last, but at minimal just heating it up (more simmer than boil) every few weeks should be good to keep the Tare lasting.
Wow part 2 awesome!!!
If I don’t use my tare for like 3 months should I just reboil it to clean it up?
It's really hard to say as like I mentioned in the video it depends on what you dipped into it, did you hands touch it etc but look at it and smell it, if nothing is off just boil it and should be good. If you're unsure just start a new batch and try to use/reheat the new Tare more often.
@@Yakitoriguy thanks! I had to throw it out since it was growing some white stuff on the top and I didnt want to risk it.
@@iBeKev what a waste. In Japan, they’d call it ganbangdamngto or some such and serve it as some exotic fermented delicacy and call it probiotic.
Chef thank you for sharing this
Can you freeze the tare if need to keep for longer?
Instead of Sugar can you use Maple syrup or Honey or Brown sugar instead? Did anyone try this?
How about shio koji?
Does the tare ever get bacterial growth?
Hi, what are the similarities and differences between yakitori tare and teriyaki sauce please? Thanks in advance. :)
Ingredient wise they can be pretty much the same. It's more in how it's used. Teriyaki sauce is the technique of brushing it on and glazing it thick so could have more sugar. Yakitori Tare is used as the dipping sauce so is slightly lighter to be able to coat on the crevices of the chicken.
thanks for the video! I will be making my first Tare today!
just one question:
you mentioned that it should last in the fridge a few weeks to a few months. but also mentioned that your tare is over 2 years old. how do we get a tare to last for years?
rewatched the video and saw the text I missed( I was writing notes at that point haha) explaining that it can last for generations if you take care of it 😂
Great video. You say the tare can last a few months if looked after correctly. How can you make a tare last for years?
Pretty much just the steps of using it/reheating it/adding more to it constantly as shown in the video. Mine is 4.5 years now.
Awesome ! One quick question, we time goes by , the tare accumulates the goodies , will it become more and more salty? Each time the skewer is dipped, it is actually being seasoned with salt. After months / years of dipping , I wonder if it would become too salty ?
I recommend constantly tasting your Tare in your mother pot and adjust your additional top off Tare as necessary or preference.
uh wait so basically, whenever I heat the Tare up again and use it (cleanly), it "resets" its storage time? Did I understand that right? So let's say I made Tare 2 weeks ago and I heat it up and use it again, it can be used again in like 2-3 weeks again indefinitely?
Correct that's how the shops keep their Tare going for generations.
@@Yakitoriguy but if I dont heat it up, it turns bad, right? EDIT: I mean, if I dont use it every 2-3 weeks.. for example I leave it standing in a the fridge for ...say 1 month
Great video! Was wondering if u substitute the sake/ mirin with non alcoholic option such as grape juice / apple juice, would it go bad after a few months despite following your method of storing??
I don't have much experience to say about how long it'll last but that Tare will still have sugar and salt which helps preserve. I would just constantly monitor every other week or so and reheat.
whats hte best way to thicken the tare? add more sugar or reduce more?
Either works but I usually just reduce longer so it doesn't effect the balance of the flavor. Also by using it and all the chicken drippings will change thickness too overtime.
Do you clean/sanitize the tare pot before returning the simmered tare into it? Or does that mess it up? Don't want to kill my dinner guests, but also don't want to kill my tare haha.
i noticed that my tare reduces somewhat significantly after each reheat. Should I just bring it to boil and then turn the heat off?
Make sure to add more new Tare frequently even if its a small amount and simple as mirin/sake/sugar/soy sauce and it should balance out that reduction effect.
Is Amazake (non alcoholic sake) too sweet to use?
If I wanted to pull more flavour out of the grilled bones could I pressure cook them in the sake mirin mix first before uncovering and letting it simmer/the alcohol boil off? Or would this ruin or drastically alter the flavour?
Never done it so can't say but TBH you can just grill more bones, or simply just start using the Tare where you're dipping in cooked skewers and they flavors will start to deepen.
I'm a guy Jean and I I go back and forth to your gusta Kyoto and Nagoya and in one of the places which is not important is I'm a part owner in like a little sake sushi house but I'm breaking away on my own and you cusca and I have a question for you how can I make these yakitori is that most gaijin which is the Americans would like and enjoy and how long my my I have one mother part of yakitori sauce which is now five years old and I keep adding to it now my question is how can I continue
Can we freeze the tare and just leave it/ doesn't go off? :)
You can, but the Tare may not freeze in home freezers due to the thickness. Definitely recommend try to make more Yakitori to keep the Tare going! :D
For simmering the Tare after adding the soy sauce... Do you simmer for an additional 20 minutes (for a 1hr total cook time), or summer for a whole hour after you add the soy sauce?
Let it simmer low and steady for an hour after adding soy sauce. You can heat it up faster but there's risk of burning the sugars/soy sauce making a bitter Tare
Thanks so much for the video! So if I keep using the tare it won’t go bad?
Keep using it, reheating it every time you're adding new tare and it should last for years. Make sure to follow the tips I shared in this video about keeping your Tare clean.
Do you usually top off your tare on days you plan on cooking yakitori? I find it to be a bit wasteful of my binchotan sometimes to light it up just to grill up chicken bones for making more tare for a top off. Do you recommend alternative ways to grill up my chicken bones and negi/green onion without using binchotan?
Usually top it off the night before. To avoid double lighting, can also just save the bones until when you're making Yakitori next, and just roast the bones as the Binchotan gets to temp. Can save those bones to make more Tare at another time.
❤ Bình An Hotel nearby Lien Khuong Airport 1 km Dalat
how often do you boil the tare in the mother pot?
As often as you need to/can and depending on how you use it. Make sure to watch the video all the way as I explain in the middle of the video more. If you havn't used it in a while, heat it up. Or when making new Tare heat it all together. Some shops do it weekly, and some do it monthly, and some shops never.
Qq: Simmer for another hour after adding soy sauce? Or Just addl 20 mins for a total cooking time of 1 hr?
Simmer for an hour after adding soy sauce or until thickened to your liking.
I was hoping you would be kind enough to answer a quick question: is it possible to marinade the chicken in Shio Koji a day prior to grilling or is this not done with Yakitori?
Generally no marinating or brining with Yakitori as it alters the texture into more mushy and muscular fibers are preferred. For the tenders some shops do a konbu brine which I've shown in my tenders/breast tutorial.
@@Yakitoriguy thank you so much for your reply and for your insight! Wishing you all the best, please accept my humblest thanks for the knowledge you have given your viewers
no water sir? just merin and sake?
Yup all the liquid will come from the sake/mirin and soy sauce.
Do you heat the tare before dipping your chicken or can you use it right out of the fridge?
Thanks for the vids! Now have to get a yakitori grill.
I had same question. Did you ever find out?
@@couturec23 no he didn’t respond. I’m just going to assume it should be at least warmed up.
Where can we go to find info on your pop ups in la???
I post them up on my Instagram, so make sure to follow there too!
Any tips to get the flavors to stick to the meat better? Feel like when i get grill, after the second dip and sear it usually cooks off most of the flavor, unless i dip it again right before serving i dont get much of that sweetness.
Could depend on the flavors of your Tare (changes over time) but nothing wrong with dipping 2nd or 3rd time as needed before serving.
I am confused. In the beginning you say tare can last 4 years. Then after making your tare you say it can last 2 weeks to a few months? So you heat it up every time you use it? Do you do something to the "mother" pot to get it to last longer?
Tare can last for decades, but that requires regularly using it, boiling it after use to remove scum, and then replenishing it. While the salt in the tare helps inhibit bacteria, there's still oxidation going on and without use and replenishment that alone can eventually ruin the tare.
That is in response to Yakigang asking about Tare they make and store in the fridge for weeks (or months) in between uses. My Tare is 4+ years old and use it weekly but there are shops in Japan with 50, 100 year old Tare used daily. As long as Mother Pot Tare is constantly used (heated up, topped off with new Tare, dipped with hot Yakitori) it lasts generations. Check out this shorts of my master's almost 40 year old Tare (used daily, topped off weekly) ua-cam.com/users/shortsnb7HCOR1e2E?feature=share
Question. My yAkitori place says their tare is 50yrs old. You set a two week limit on yours. What am I
missing?
Daily use vs sparingly used. Yakitori shops have their mother sauce boiled and refilled daily. Weekend chefs will probably use it once and toss, to extend it heat it up to simmer weekly then refridgerate. He's mentioning few weeks shelf life for those that forget they have a tare sauce in the fridge.
Hi Yakitoriguy, what is the different between yakitori tare and yakiniku tare? Can I use this tare for yakiniku?
Tare just means sauce. Generally Tare used for Yakiniku (beef or pork) found at restaurants often is heavier on the garlic and onion notes sometimes sweet with fruits. Doesn't mean you can't use this Yakitori when eating Yakinku, but might feel different if you're used to Yakiniku Tare.
can you replace cane sugar with agave?
It’ll change the aroma a bit but feel free to use other sweeteners to experiment
The Sake and Mirin shouldn’t be a problem for religious people. The boiling process will evaporate all the alcohol away from the Tare.
焼き鳥だけで２万人以上の登録者を集められるとは、奇跡のようですね！😅👍素晴らしい！
ありがとうございます！もっと世界に焼鳥知ってもらいたいです！
Would it be unusual or discouraged to experiment with some kombu in that mix?
I'd say go for it . You're gonna be the one eating/ serving it. Sure it might not be traditional but who cares. Everything is open to interpretation .
HELL I tried kombu flakes in chimichurri the other night.
It's not traditional and I personally don't do it because it adds some flavors I don't associate with Yakitori Tare however just like how my Master has a side batch of Tare with Tabasco in it for hit spicy wings, I definitely encourage you to try out different things and see what works for you.
@@Yakitoriguy thanks!!!
Can you substitute the sugar with splenda or stevia?
I've never tried it myself but I wouldn't see why not if it works in coffee and other hot beverages where something is being heated up. However the viscosity might turn out different so play around with that and more reduction needed.
@@Yakitoriguy Thank you for the tip. I will send you photos and updates on how it goes with the sugar substitute. My concern is that the tare won't last as long as it would with real sugar (sugar being a preservative).
👍
Apprecaite clarification on shelf life please. Your saying on one hand that your tare is a years in the developing but when you are making it your talking only months in the fridge and to smell it and etc.
Hey mate, I've kept Tare in the back of the fridge for the last five months with no issues. Temp is set at 3 degrees for reference. Bear in mind I boiled the tare and strained it through a fine mesh strainer prior to storage.
Can you do a vid with tofu
No but some shops grill fried tofu squares so I can try to make that one of these days.
Kikoman soy sauce is bre3wed in the US, is this okay?
Yea it's more about the flavor style. US Kikkoman is ok to use for making Tare.
@@Yakitoriguy ok so kikkoman US is an acceptable flavor style. Thank you.
@@Yakitoriguy would low sodium kikkoman be ok to use or stick with the regular sodium?
Hi.. how do u store the skewers? I mean the meat cAn be frozen but the negi and some mushrooms like enoki is getting wet when we store it in the freezer…
Just like how the shops do it, I always recommend to skewer the day of grilling for the best taste and texture. Stored in fridge until use. You can definitely freeze it for longer storage, but as you mentioned texture can change especially with the veggies.
Raw vegetables often don't do well in the freezer if not cooked or blanched first. As such, if you cook mushrooms before freezing, they will hold up much better. They also aren't really at risk of overcooking. Fungus is cool like that. As for other vegetables, blanching can help though negi is so delicate I'm not confident it will help much.
@@CH-eb2ny noted.. so blanch before freezing
@@sumpeet If I were to attempt this with negi, I'd clean it, cut it up, blanch, plunge in ice water, then dry with paper towel or salad spinner. The tricky part is how long to blanch, which in part depends on the thickness. Regardless, we're probably talking seconds, not minutes. So you may want to make some individual sacrifices to find the best time (e.g., 10s, 15s, 20s) and then taste them after they cooled off. You just want to get past raw in terms of flavor, no more. Whether all this is worth it compared to say asparagus, dunno.
@@CH-eb2ny thx for the insight! Will try it
What is the green vege?
Do you think that I can freeze it?
You can put it in the freezer, but due to the thick nature it probably won't freeze solid. But still could be a way to prolong it between uses.
is brown sugar ok to use?
Yes it is
So unfortunately Takara Masamune Mirin is pretty much impossible to find in the Southeast. The distributor that supplies all of SC does not even stock it. Do you have a recommendation for another high quality mirin (possibly available online)?
can i just use kikkoman teriyaki sauce as tare?
LOL
If the tare is boiling i think there would be little to no alcohol left.
how do you explain to the health inspector that the tare is years old, legit question.
They top it off daily so technically day old.
yakitori every week...
It's a good life! :D
Do I need to use alcohol when making the tare
if tare lasts 2 months in the fridge how do you have a 36 year old tare?
If you reheat it every once in a while, even add new tare as it gets used, then it will be fine. You want to reheat it before adding a new tare batch. Reheat it before it goes bad, especially if you aren't using it often, let it cool and restore it in your fridge.
It would be cool if the steps were written in the description. Those that want to just make it without all the ramblings is super frustrating. Nonetheless, thank you and appreciate the video.
the alcohol evaporates, if your religion still doesnt allow for that, then you just dont eat yakitori. easy.
Well there are a bunch of substitute and you can skip it all together i won't taste the same but still delicious. If you're so salty about other people beliefs and religion practice, I hope the the food you eat from you comment this up until the end of your line would taste super salty you can't bear it. Even if you're not putting any salt on it
And I hope your water would taste as salty too
Yamasa have alcohol in his soy sauces
Yes I believe a little bit so for preservation
i dont wanna know how many salmonella are in this
Thanks for the video! It's so cool how people keep the tare and pass them down through generations. It's almost like sharing a meal with your ancestors. I'm gonna make some yakitori tonight :)
Your instructions are great but you moved your hands so much we cannot see the labels. Please keep your hands still while you're showing bottles. Thanks.
Hi Yakitori guy, I just found your channel man. I have 2 question. Can you freeze your sauce to keep it for longer? Especially when I'm new and I don't know how to to tell if I stored it properly, etc?
Secondly, what does a typical meal for 4 persons look like? What do you eat yakitori with, what sides can you recommend and how much chicken to portion per pax?
Thank in advance!
hey, i know I'm not the guy you asked but yes. freezing the sauce will damage the flavor. when water freezes it expands and ruptures cells of the stuff that makes the tare taste. I'm fairly new to tare but I live in japan and have been asking a lot too my yakitori cooks where i often eat.
and as long as you follow this guide. of straining after you cook for any big pieces keep it clean and in the back of the fridge and cook often it will keep.
if you find yourself not using it after a few weeks and wanna keep it up. just bring to a light simmer .. careful not to boil it as that would burn the sugars and change the taste but simmer it to kill off any bacteria growth that may have started.
I asked my fav spot how old his tare is and he said it was started by his grandfather and is decades old.
@@ABathRobeSamurai 'cells' getting damaged doesn't matter. Cells just hold molecules together, so cells rupturing due to freezing really only matters when texture is important. Since tare is liquid, there is no texture to safeguard so freezing is fine.
I nominate this guy for president.