Tare sauce: Difference between revisions

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{{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 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]]|'''''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 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]]).


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|accessdate=August 4, 2015}}</ref> Ingredients for a ''Tare'' sauce will also include [[soy sauce]], [[sake]], [[mirin]] and [[Oyster sauce|oyster sauce]].
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]], [[mirin]] and [[Oyster sauce|oyster sauce]].


''[[Kuromitsu]]'' is sweet tare.
''[[Kuromitsu]]'' is sweet tare.

Revision as of 23:37, 24 December 2020

Ikameshi (squid stuffed with rice) topped with tare sauce

Tare (垂れ, [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, mirin and oyster sauce.

Kuromitsu is sweet tare.

See also

References

  1. ^ Sachs, Adam. "Tare (Soy Basting Sauce)". Epicurious. Bon Appetit. Retrieved August 4, 2015.
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