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Tare (垂れorタレ,Japanese pronunciation:[taɾe]) is a general term inJapanese cuisine for dipping sauces often used in grilling (yakitori andyakiniku, especially asteriyaki sauce) as well as withsushi,nabemono, andgyoza. It can also be used to make thesoup forramen by combining it withstock and/orbroth in order to add to the complex combination offlavors, and as abraising liquid for meat (e.g.chāshū). Due to its use in glazing grilled eel (unagi), it is often calledunagi no tare (うなぎのタレ) oreel sauce.[1]
The sauce is best described as sweetened, thickenedsoy sauce for grilling and flavored soy sauce withdashi,vinegar, etc., fornabemono andnattō such asponzu but every chef has their own variation.[2] Ingredients for atare sauce will also includesoy sauce,sake and/ormirin,sugar and/orhoney,[3] and optional ingredients includeoyster sauce andginger. 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 containslemon,salt,oil, andWelsh onions.
Goma-dare (ゴマだれ, sesame tare) is asesame seed sauce. It is used inshabu-shabu and other dishes.
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