On the jar: Ambercrest Tare
stove · sauce
★ STARRED KITCHENPrep 10 minCook 15 minTare Sauce
Independent adaptation of a publicly published Hideki Hiwatashi recipe. Not affiliated with, sponsored by, or endorsed by Hideki Hiwatashi.
Tare from a starred kitchen.
Ratio
Ratio by volume: Sake 30 ml, Mirin 90 ml, Soy Sauce 50 ml
Sake 30 mlMirin 90 mlSoy Sauce 50 ml
Ingredients
- Sake — 30ml sake
- Mirin — 90ml mirin
- Soy Sauce — 50ml soy sauce
- Sugar — 5g sugar
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Hideki Hiwatashi works in Kaiseki Japanese at Kikunoi Roan; credentials include Michelin 2* (Kikunoi Roan, Kyoto; head chef, historical).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Hideki Hiwatashi / Great British Chefs (chargrilled lamb teriyaki) (published as “Tare Sauce”). Full citation lives in Provenance.