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How to make Yakitori Tare sauce

Published: 05-Jun-2012 (00:30); Viewed: 2815; Difficulty: 1 out of 10

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How to make Yakitori Tare sauce
The basic classical yakitori tare sauce is used for grilling or barbecuing chicken in traditional way. Yakitori tare sauce can be kept in the fridge for 1 month, and it is a good idea to prepare this sauce in advance for further grilling.

step-by-step instructions

  1. Ingredients
    • Chicken, half bird. Basically, we do not need a chicken, but we only need bones from it. Alternatively, it is possible to use the same amount of bones from other parts of chicken, for example, 8 drumstick bones will be enough.
    • Mirin sauce, 150 ml
    • Soy sauce, 150 ml
    • Sake, 75 ml
    • Water, 75 ml
    • Brown sugar, 1 tbsp
    • Other spices which are not included into classical recipe, but can be used for improving taste, for example, ginger, scallion, garlic, black pepper. Each chef will prepare its own, unique mixture.

  2. Remove meat from the chicken bones. Meat can be used for other dishes.

  3. Finely chop bones with large chopper or meat axe. Don't worry about small sharp bones.

  4. Brown bones on non-stick pan for about 8-10 minutes. Alternatively, it is possible to brown them on the grill.

  5. Deglaze frying pan with water and put browned chicken bones into a saucepan. Add all other ingredients, into the saucepan and bring to boiling. Reduce temperature for simmering. Simmer without the lid for about 1 hour, until the volume of the liquid will halved.

  6. Filter the yakitori tare sauce through the metal mesh.

  7. Chill down to the room temperature and use or store in the fridge.



tips and tricks

  • Store yakitori tare sauce up to 1 month in the fridge.
  • Bring yakitori tare sauce to boil and boil for 2 minutes for sterilizing after each usage.
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tags: grilling; japanese cuisine; restaurant recipes

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