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How to Cook · Sauces

Tare

Makes about 3/4 cupPrep 5 minCook 10 minTotal 15 minSauces
A dark, glossy Japanese tare sauce in a bowl

A foundational Japanese seasoning of soy sauce, mirin, and sugar simmered into a glossy, salty-sweet glaze. It's endlessly useful — brushed onto yakitori and grilled chicken, stirred into ramen broth, or spooned over rice — anywhere you want a deep, savory-sweet backbone of flavor.

Makes about 3/4 cup

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Ingredients

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Concentrating Flavor

Method

Tare is a broad Japanese term for a liquid seasoning, not a single sauce, and it isn't the same thing as teriyaki even when the ingredients look nearly identical — traditionally it uses no vinegar. Make it on the stove or, just as easily, in the microwave; use a larger bowl or measuring cup than you think you need so it doesn't boil over.

Combine the soy sauce, mirin, and sugar in a small saucepan and bring to a gentle simmer, stirring until the sugar dissolves, then simmer 5–8 minutes, until slightly syrupy but still pourable. Let cool before using; it will thicken a little more as it cools.

Microwave method

Combine the soy sauce, mirin, and sugar in a large microwave-safe measuring cup or bowl, then microwave in 30-second bursts, stirring between each, until the sugar dissolves and the sauce is glossy and slightly reduced, about 2–3 minutes total.

Pairs with: Pan-Roasted Teriyaki Wings

Part of Sauces in the How to Cook series.