Yakitori Recipes: Sauce/Tare 1~3


My friend Island Vittles has decided to start a series on that worldwide known Japanese specialty that is “Yakitori/焼き鳥/”Grilled Chicken”.
I hope that this series of postings on various basic recipes will help her and all other foodies interested in that simple, healthy and so delicious delicacy!

I’ve already introduced two recipes for Sasami, but I thought it was time I introduced a few easy recipes for “tare” or sauce in Japanese, before I embarked on a long article on cutting techniques to appear soon!



-Soy sauce: 130 cc/ml
-Japanese sake: 100 cc/ml
-Sweet Japanese sake/mirin: 100 cc/ml

-Mizuame: 50 g (if unavailable, use corn syrup)

Mizuame (水飴) is a sweetener from Japan which is translated literally to ‘water candy’. A clear, thick, sticky liquid, it is made by converting starch to sugars. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey and can be a main ingredient in sweets. Mizuame is produced in a very similar fashion to corn syrup and is very similar in taste.

-Sugar: 30 g
-Garlic: 1 clove (chopped)
-Fresh ginger: 5x5cm piece (Thinly sliced)


-In a bowl pour the Japanese sake and mirin/sweet Japanese sake and heat to suppress the alcohol.

-Add soy sauce, mizuame (corn syrup), sugar, garlic and ginger and simmer until the mixture “glows”.

-Take the garlic and ginger out. Preserve in a securely closed jar in the fridge.



-Soy sauce: 50~60 cc/ml
-Sweet Japanese sake/mirin: 50 cc/ml
-Japanese sake: 50 cc/ml
-Sugar: 1 tablespoon


-Pour everything into a pan and cook over medium fire until reduced to half.

-If you want to preserve it in a securely closed jar in the fridge, better prepare 2~ 4 fold!



-Japanese sake: 1 tablespoon
-Japanese sweet sake/mirin: 1 tablespoon
-White wine: 2 tablespoons
-Light soy sauce: 7 tablespoons
-Thick soy sauce (tamari shoyu): 1/2 teaspoon
-Brown sugar: 7 tablespoons
-Black pepper: as appropriate
-Garlic: 3g (grated)


-In a small pan, pour the japanese sake, Japanese sweet sake/mirin, and white wine. Cook on a low fire to allow the alcohol disappear.

-Add the soy sauce, thick soy sauce, brown sugar, black pepper and garlic.

-Cook over a strong fire. As soon as bubbles appear, switch off fire.

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles

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sake, shochu and sushi


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