Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.
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Yakitori Sauce (Tare) Recipes 1~3/ Recettes de sauce pour yakitoris (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.


Voici le début d’une série de “Yakitori/焼き鳥/”Poulet grillé”.

J’espère que cette série de recettes aidera tous ceux qui cherchent un bon tare à apprécier ce plat si populaire à l’étranger !
Nous avons déjà présenté des recettes pour yakitori de poulet (les filets), mais je pense qu’il est temps de présenter quelques recettes de sauces ou “tare” comme on dit en japonais. Dans le futur nous aborderons aussi les techniques de découpe.



-Sauce soja: 130 ml
-Saké de cuisine japonais: 100ml
-Mirin ou saké un peu sucré 100 cc/ml

-Mizuame (sirop d’amidon) : 50 g (Si vous n’en trouver pas, prenez du sirop de maïs)

Le mizuame (水飴) est un édulcorant japonais, transparent épais et collant. On le fabrique par hydrolyse de l’amidon en sucre. On l’utilise aussi dans la pâtisseries japonaises pour leur donner de l’éclat et l’on peut dire que l’apparence est assez semblable à du miel, ainsi que certaines utilisations. En beaucoup de points il suit la même logique de fabrication que le sirop de maïs aussi.

-Sucre: 30 g
-Ail: 1 gousse (hachée)
-Gingembre frais: Un morceau coupé finement de 5x5cm


  • Dans un bol, versez le saké japonais et le mirin ou saké sucré et chauffez le tout jusqu’à évaporation de l’alcool.
  • Ajoutez la sauce soja, le mizuame (ou sirop de maïs), le sucre, l’ail et le gingembre et laissez mijoter jusqu’à ce que la texture “brille”.
  • Enlevez l’ail et le gingembre, et mettez le tout dans un pot bien fermé dans le frigo.

YAKITORI TARE 2 ( Moi corsée, plus pour les jeunes)


-Sauce soja: 50~60ml
-Saké japonais sucré/mirin: 50ml
-Saké japonais: 50ml
-Sucre : Une cuillère à soupe


  • Mettre le tout dans une poêle et faites cuire à feu doux jusqu’à réduction de moitié de la mixture.



-Saké japonais: 1 cuillère à soupe
-Saké japonais sucré/mirin: 1 cuillère à soupe
-Vin blanc: 2 cuillères à soupe
-Sauce soja légère: 7 cuillères à soupe
-Sauce soja épaisse (tamari shoyu): 1/2 cuillères à café
-Sucre brun: 7 cuillères à soupe
-Poivre noir: Selon votre envie
-Ail : 3g râpés


  • Dans une petite poêle, mettez le saké japonais, le saké sucré/mirin et le vin blanc. Faites cuire à feu doux et laissez s’évaporer l’alcool.
  • Ajoutez la sauce soja simple, celle épaisse, le sucre brun, le poivre et l’ail.
  • Mettez ensuite le gaz à fond et quand des bulles se forment, coupez le tout et votre sauce sera prête à l’emploi !


  1. Tony F (@tnchujo)

    Out of curiousity, can yakitori tare be kept and stored in a long period of time like those jars you yakitori shops dip in? Just wondering if its bad to have old yakitori sauce.

    1. dragonlife

      Dear Tony, it all depends if you live in a hot or cold country. Actually those jars in yakitori shops are regularly filled with new tare even if they don’t look so!

  2. ingestthebest

    Any updates to this post?

    Of the three, which yield to truest, most authentic sauce?

    Thank you!

    1. dragonlife

      No updates, yet as it has been fairly covered. As for the sauces they are all of the same importance!

  3. Samurai Surfer

    Goma is a plus too.

  4. Kent

    Thank you can’t wait to try these recipes

    1. dragonlife

      You are most welcome!

  5. BostonSake

    […] Making Yakitori at home creates opportunities to enjoy Sake in a traditional pairing without the need to make sushi. From a flavor perspective, grilled and roasted meats are wonderful with Sake. The rich, fatty, and umami-laden meat is both supported and cut by a good Sake. To make Yakitori in its simplest from, you need only a charcoal grill and some skewers; almost anyone can do it. There is a wide array of Yakitori tutorials online from the well-researched Japanese Food Report to the hilarious Cooking With Dog videos. As you can see in the first video, you do not need any special equipment. Good Yakitori can be made with a charcoal grill and some foil wrapped bricks or pavers. Yakitori, once cooked, is usually served with salt or tare; a sweet soy based sauce that is unique to each shop. Here are 3 different recipes for traditional tare. […]

    1. dragonlife

      Thanks for the update!

  6. Dale Slyngstad

    Just what I was looking for. Thanks!

    1. dragonlife

      The pleasure is mine! Any time!

      1. Patricia Thomas

        My gourmet club theme this month is Japanese, I am making tsukune for an appetizer and needed a tare sauce recipe.. Thank you!❤️

      2. dragonlife

        Dear Patricia!
        You are most welcome!

  7. PJ

    Sounds good and I have all the ingredients. Do you think its good with dashi as well?

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