How to Make Yakitori Tare - Yakitori Dipping Sauce For Chicken, Seafood, Beef, Pork, Vegetables 

Updated 2022 Video Here: • How To Make Tare -Ever...
Last week we concluded the Making Yakitori at Home series which I created to be a detailed lesson to help you transform one whole chicken into delicious skewers using every part of the chicken. Moving forward, I wanted to change up the pace of these videos by experimenting with post-editting and different shots. I hope the video is shorter, faster, and easier to digest but still covers all the details you guys need to follow my recipes and steps. Hope you guys like it and happy to hear any feedback!
In this video I show how I make my Yakitori Tare, which is the dipping sauce for Yakitori skewers. To watch how Tare is used, check out the previous Yakitori Grilling Tutorial: • How To Make Yakitori a...
I show how to make my basic Tsugitashi tare that I make weekly to add to my Tare Mother Pot. I also show how you can add Chicken parts and Onions to "turbocharge" your Tare.
Ingredients:
1200 ml Sake
1200 ml Mirin (use real Mirin, not Honteri or Ajimirin)
180 ml Sugar
450 ml Soy Sauce (Japanese Soy Sauce, not the Chinese kind which has a different flavor)
Equipment Used:
-Grill (Electric Livart Orange Barbecue grill used in this video)
-Kosher Salt (in salt shaker, but you can salt by hand)
-Sake in Spray Bottle (any pasteurized sake should work)
-Liquid Storage Container. Takeout 32oz Soup containers work great.
-Optional Blowtorch (to add char to chicken bones)
Equipment Links:
Iwatani Blowtorch Amazon: amzn.to/2zIseuy
Livart Electric Grill: bit.ly/blackgrill
Cambro CP12 Container (small) on Amazon: amzn.to/3gk0ixZ
Cambro CP27 Container (large) on Amazon: amzn.to/3gbcT6N
*Both Cambro containers I purchased at local restaurant supply stores. You might find better pricing or shipping fee/shipping time if you search around CP12 and CP27. Available in black, beige, brown.
Yakitori Equipment and Ingredients Amazon Shop:
www.amazon.com...
Note:
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the method I came up with based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!
Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression.
Upcoming Videos: How to skewer Innards, How to Make Tsukune, Skewering Veggies and many more!
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Like what I'm doing? You can buy me Chickens:
If you're enjoying the tutorials so far and interested in a way to support me, I've set up a Ko-Fi page where you can donate some chickens! Thanks!
ko-fi.com/yaki...