Growing up, my first experience with tare sauce was at a bustling ramen shop during a chilly winter evening. I can still remember the first taste—a rich, umami-packed flavor that felt like a warm hug in every bite. Since then, I’ve been hooked. Tare isn’t just a condiment; it’s the backbone of Japanese cuisine. Whether drizzled over grilled meats, mixed into ramen broth, or used as a dipping sauce for dumplings, tare is the secret ingredient that transforms simple dishes into extraordinary ones.
In this recipe, I’ll walk you through the steps to create an authentic tare at home, explain why this sauce is a must-have in your kitchen, and offer variations so you can make it your own.
Why You’ll Love This Tare Recipe
I first fell in love with Tare while experimenting with grilled yakitori at home, but its rich umami flavor quickly found its way into so many other dishes I love — including sushi. While it’s not the first sauce that comes to mind for sushi, a light brush of Tare over certain rolls or seared toppings can add a deep, savory note that takes everything up a notch. If you’re looking to try it out, start with my homemade sushi— it’s a perfect way to explore how Tare complements delicate fish, rice, and seaweed in a beautifully balanced bite. Even this tare sauce goes super with ramen.
Tare is more than just a sauce—it’s a flavor enhancer that brings out the best in your dishes. Its balance of salty, sweet, and umami flavors makes it incredibly versatile. Here’s why this recipe stands out:
- Authentic Flavor: It captures the traditional Japanese taste, perfect for ramen, yakitori, and more.
- Customizable: Adjust the sweetness, saltiness, or spice level to suit your preferences.
- Easy to Make: With a handful of ingredients and simple steps, this recipe is approachable even for beginners.
- Keeps Well: Store it in the fridge for weeks and use it whenever you need a burst of flavor.
What Is Tare?
Tare (pronounced tah-reh) is a Japanese seasoning sauce often used as a base for ramen or a marinade for meats. It typically combines soy sauce, mirin, sake, sugar, and other ingredients for a perfectly balanced flavor profile.
There are three main types of tare:
- Shoyu Tare (Soy Sauce-Based): The most common, made with soy sauce, mirin, and sake.
- Shio Tare (Salt-Based): Lighter in flavor, often used in clear broths or seafood dishes.
- Miso Tare (Miso-Based): Rich and hearty, ideal for miso ramen or stews.
Ingredients You’ll Need for Tare Recipe
Here’s what you’ll need to make a classic shoyu tare:
- ½ cup (120ml) soy sauce – The salty, umami-rich base of the tare.
- ¼ cup (60ml) mirin – Adds sweetness and depth with its mild tang.
- ¼ cup (60ml) sake – A dry rice wine that layers in complexity.
- 1 tablespoon sugar – Balances the saltiness with a hint of sweetness.
- 2 cloves garlic, crushed – For a gentle aromatic kick.
- 1-inch piece fresh ginger, sliced – Infuses a warm, peppery aroma.
How to Make Tare Recipe?
1. Prepare Your Ingredients
Before starting, gather all your ingredients. Freshness is key to achieving the best flavor.
2. Combine and Simmer
- In a small saucepan, combine 1 cup of soy sauce, ½ cup of mirin, ½ cup of sake, 2 tablespoons of sugar, 2 cloves of crushed garlic, and a 1-inch piece of sliced ginger.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
3. Simmer to Perfection
- Lower the heat and let the sauce simmer for about 15 minutes. This allows the flavors to meld together.
- Remove from heat and strain out the garlic and ginger.
4. Cool and Store
- Let the tare cool to room temperature.
- Transfer it to an airtight container and store it in the refrigerator for up to 4 weeks.
Variations and Tips
Ingredient Substitutions
- Low-Sodium Soy Sauce: For a less salty version.
- Brown Sugar or Honey: To add a richer sweetness.
- Vegetarian Option: Use mushroom soy sauce and skip the sake for a plant-based tare.
Flavor Enhancers
- Add a splash of rice vinegar for a tangy twist.
- Mix in a teaspoon of sesame oil for a nutty aroma.
How to Use Tare
Tare can elevate a variety of dishes:
- Ramen: Use as a base for ramen broth.
- Yakitori: Brush onto grilled chicken skewers.
- Dipping Sauce: Perfect for gyoza or tempura.
- Marinade: Ideal for meats, tofu, or vegetables before grilling.
Tare Recipe: The Ultimate Guide to This Versatile Japanese Sauce
Tare is a rich, umami-packed Japanese glaze made from soy sauce, mirin, sake, and sugar. This glossy, flavorful sauce is the backbone of many Japanese grilled and ramen dishes, adding depth and a savory-sweet finish. Whether brushed over yakitori or stirred into broth, Tare is an essential component in Japanese cooking.
Ingredients
Instructions
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In a small saucepan, combine 1 cup of soy sauce, ½ cup of mirin, ½ cup of sake, 2 tablespoons of sugar, 2 cloves of crushed garlic, and a 1-inch piece of sliced ginger.
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Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
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Lower the heat and let the sauce simmer for about 15 minutes. This allows the flavors to meld together.
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Remove from heat and strain out the garlic and ginger.
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Let the tare cool to room temperature.
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Transfer it to an airtight container and store it in the refrigerator for up to 4 weeks.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 20kcal
- % Daily Value *
- Sodium 450mg19%
- Total Carbohydrate 4g2%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
