How to Cook · Sauces
Tare
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.
- Prep
- Cook
- Total
- Yield
- ~3/4 cup
- Category
- Sauce
- Cuisine
- Japanese
Ingredients
Directions
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.
Sauces
