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Added a source for some of the ingredients. Also fixed the grammar for a few sentences.
 
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{{Short description|Family of Japanese sauces}}
{{refimprove|date=November 2015}}
{{refimprove|date=November 2015}}
{{Italic title|string=Tare}}
{{Italic title|string=Tare}}
[[File:Stuffed squid with tare sauce.jpg|thumb|''[[Ikameshi]]'' (squid stuffed with rice) topped with ''tare'' sauce]]
[[File:Stuffed squid with tare sauce.jpg|thumb|''[[Ikameshi]]'' (squid stuffed with rice) topped with ''tare'' sauce]]


{{nihongo3||[[Wiktionary:垂れ|垂れ]]|'''''Tare'''''|{{IPA-ja|taɾe|}}}} is a general term in [[Japanese cuisine]] for dipping-sauces often used in grilling (''[[yakitori]]'' and ''[[yakiniku]]'', especially as ''[[teriyaki]]'' sauce) as well as with ''[[sushi]]'', ''[[nabemono]]'', and ''[[gyoza]]''. It can also be used to make the [[soup]] for [[ramen]] by combining it with [[Stock (food)|stock]] and/or [[broth]], in ratios, to taste, by personal preference, in order to add to the [[Ramen#Soup|complex combination]] of [[flavor]]s, and as a [[Braising|braising liquid]] for meat (e.g. [[Char siu#Japanese cuisine|chāshū]]).
{{nihongo3||[[Wiktionary:垂れ|垂れ]] {{lang|en|or}} [[wiktionary:タレ|タレ]]|'''''Tare'''''|{{IPA-ja|taɾe|ja}}}} is a general term in [[Japanese cuisine]] for dipping sauces often used in grilling (''[[yakitori]]'' and ''[[yakiniku]]'', especially as ''[[teriyaki]]'' sauce) as well as with ''[[sushi]]'', ''[[nabemono]]'', and ''[[gyoza]]''. It can also be used to make the [[soup]] for [[ramen]] by combining it with [[Stock (food)|stock]] and/or [[broth]] in order to add to the [[Ramen#Soup|complex combination]] of [[Flavor (taste)|flavor]]s, and as a [[Braising|braising liquid]] for meat (e.g. [[Char siu#Japanese cuisine|chāshū]]).


The sauce is best described as sweetened, thickened [[Soya sauce|soy sauce]] for grilling and flavored soy sauce with ''[[dashi]]'', [[vinegar]], etc., for ''nabemono'' and ''[[nattō]]'' such as ''[[ponzu]]'' but every chef has their own variation.<ref>{{cite web|last1=Sachs|first1=Adam|title=Tare (Soy Basting Sauce)|url=http://www.epicurious.com/recipes/food/views/tare-soy-basting-sauce-395444|website=Epicurious|publisher=Bon Appetit|access-date=August 4, 2015}}</ref> Ingredients for a ''Tare'' sauce will also include [[soy sauce]], [[sake]] &/or [[mirin]], [[sugar]] &/or [[honey]], and optional ingrediants include [[Oyster sauce|oyster sauce]] and [[ginger]]. Tare is traditionally made by mixing and heating soy sauce, sake &/or mirin, and sugar &/or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled, and the final dish may be garnished with spring onions.
The sauce is best described as sweetened, thickened [[Soya sauce|soy sauce]] for grilling and flavored soy sauce with ''[[dashi]]'', [[vinegar]], etc., for {{Transl|ja|nabemono}} and ''[[nattō]]'' such as ''[[ponzu]]'' but every chef has their own variation.<ref>{{cite web|last1=Sachs|first1=Adam|title=Tare (Soy Basting Sauce)|url=http://www.epicurious.com/recipes/food/views/tare-soy-basting-sauce-395444|website=Epicurious|publisher=Bon Appetit|access-date=August 4, 2015}}</ref> Ingredients for a ''Tare'' sauce will also include [[soy sauce]], [[sake]] and/or [[mirin]], [[sugar]] and/or [[honey]],<ref>{{Cite web |last=Ho |first=Dylan James |date=2020-06-08 |title=What’s in a 100-Year-Old Tare? |url=https://tastecooking.com/whats-in-a-100-year-old-tare/ |url-status=live |archive-url=https://web.archive.org/web/20240408030136/https://tastecooking.com/whats-in-a-100-year-old-tare/ |archive-date=2024-04-08 |access-date=2024-04-08 |website=Taste Cooking |publisher=Penguin Random House |language=en-US}}</ref> and optional ingredients include [[oyster sauce]] and [[ginger]]. Tare is traditionally made by mixing and heating soy sauce, sake and/or mirin, and sugar and/or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled, and the final dish may be garnished with spring onions.


Shio-dare (塩ダレ, salt tare) is a clear, salty sauce that contains [[lemon]], [[salt]], [[oil]], and [[Allium_fistulosum|Welsh onions]].
⚫
''[[Kuromitsu]]'' is sweet tare.

Goma-dare (ゴマだれ, sesame tare) is a [[sesame]] seed sauce. It is used in [[shabu-shabu]] and other dishes.

⚫
''[[Kuromitsu]]'' is sweet tare.


==See also==
==See also==
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{{Japanese food and drink}}
{{Japanese food and drink}}
{{Sushi}}
{{Sushi}}
{{portal bar|Food}}
{{portal bar|Japan|Food}}


[[Category:Japanese condiments]]
[[Category:Japanese condiments]]

Latest revision as of 03:11, 8 April 2024

Ikameshi (squid stuffed with rice) topped with tare sauce

Tare (垂れ or タレ, Japanese pronunciation: [taɾe]) is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono, and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth in order to add to the complex combination of flavors, and as a braising liquid for meat (e.g. chāshū).

The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi, vinegar, etc., for nabemono and nattō such as ponzu but every chef has their own variation.[1] Ingredients for a Tare sauce will also include soy sauce, sake and/or mirin, sugar and/or honey,[2] and optional ingredients include oyster sauce and ginger. Tare is traditionally made by mixing and heating soy sauce, sake and/or mirin, and sugar and/or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled, and the final dish may be garnished with spring onions.

Shio-dare (塩ダレ, salt tare) is a clear, salty sauce that contains lemon, salt, oil, and Welsh onions.

Goma-dare (ゴマだれ, sesame tare) is a sesame seed sauce. It is used in shabu-shabu and other dishes.

Kuromitsu is sweet tare.

See also[edit]

References[edit]

  1. ^ Sachs, Adam. "Tare (Soy Basting Sauce)". Epicurious. Bon Appetit. Retrieved August 4, 2015.
  2. ^ Ho, Dylan James (2020-06-08). "What's in a 100-Year-Old Tare?". Taste Cooking. Penguin Random House. Archived from the original on 2024-04-08. Retrieved 2024-04-08.
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