Tare (pronounced tah'-day), is like Japanese Worcestershire sauce. It's sweet, salty, meaty, and is good on just about anything. It's traditionally used to glaze yakitori meat and vegetables, and in this usage it shines — broiling or grilling anything coated with tare yields a crispy, sticky coating that is even more complex in flavor. This recipe goes above and beyond traditional tare with the inclusion of more aromatics than is usual. Experiment with different herbs, roots and seeds to find a blend of flavors that you enjoy.
Yields about ¾ to 1 cup sauce.
- 1 large knob ginger
- 6 scallions
- 4 cloves garlic
- 8 chicken wings
- 4 dried shiitake mushrooms
- 1 cup soy sauce
- 1 cup mirin
- ½ cup sake or mirin
- 2 tablespoons brown sugar
- Peel the ginger and cut into 1-inch chunks. Top and tail the scallions and cut into thirds. Peel and smash the garlic cloves.
- Cut off the wing tips, then cut the wings into drumettes.
- Combine all ingredients in a large pan and bring to a boil over medium-high heat. Reduce to medium-low and simmer for 30 minutes and simmer, uncovered until reduced by about half.
- If you want to eat the wings, remove from the tare, put on a baking sheet and broil until sticky and charred, about 3 minutes.