Tare or sauce for yakitori

[helenjp]

Tare or sauce for yakitori

There are easier ways to make tare, but this is particularly tasty, and has a good consistency without being floury.

• trimmings from chicken
  
• ml mirin
  
• ml soy sauce
  
• 2 spring onions, or green half of negi or dividing onion
  
• chili pod
  
• garlic clove
  
• g demerara or raw sugar
  

Chicken trimmings - ideally about 4 wingtips, but any chicken part with plenty of skin, cartilege, and bone, but not much fat, is perfect.

Grill chicken trimmings and onion until some browning shows.

Bring mirin, soy sauce, garlic, and dried chili to the boil.

Stir in sugar.

Add chicken and onion.

Simmer for around 30 minutes - a larger batch will take around 2 hours to achieve a slightly gelatinous syrupy texture and plenty of chicken flavor.

Cool and store in a narrow glass jar - ready for dipping skewers of grilled chicken in.

Boil up "tare" after every use, and strain and add remaining tare to any new batch that you make up.

Keywords: Hors d'oeuvre, Sauce, Japanese

( RG2040 )