Tare Sauce

Name: Tare Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: 2 Tbsp (30 ml) Sake; 6 Tbsp (90 ml) Mirin; about 3 Tbsp (50 ml) Soy Sauce; about 1 tsp (5 g) Sugar

Independent adaptation of a publicly published Hideki Hiwatashi recipe. Not affiliated with, sponsored by, or endorsed by Hideki Hiwatashi.

GLAZE · LAMB TERIYAKI & GRILLED MEATS

In the published recipe, this is the glaze for chargrilled lamb teriyaki. The same recipe pairs it with Sweet Vinegar Pickle Base, the sweet vinegar pickle base.

Hideki Hiwatashi's tare glaze for lamb teriyaki.

On the jar

TARE

Method: stove
Yield: about ½ cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Sake 30 mlMirin 90 mlSoy Sauce 50 ml

Ingredients

Sake2 Tbsp (30 ml)
Mirin6 Tbsp (90 ml)
Soy Sauceabout 3 Tbsp (50 ml)
Sugarabout 1 tsp (5 g)

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.

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Companion jar

Tare Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Soy Sake Mirin MarinadeNATIONAL AWARD WINNEROn the jar: SOY SAKE MIR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Hideki Hiwatashi works in Kaiseki Japanese at Kikunoi Roan; credentials include Michelin 2* (Kikunoi Roan, Kyoto; head chef, historical).

Adapted from a Hideki Hiwatashi recipe (Hideki Hiwatashi / Great British Chefs (chargrilled lamb teriyaki)).

FAQ

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar