No two Japanese chefs make tare, a thick, sweet soy sauce, the same way. Ian Alvarez of Bara in New York's East Village likes to amp up the ginger and garlic to baste on his whole-roasted fish. "You can use it on almost anything though," Alvarez says, including roasted meats, plain rice with vegetables or even stirred into soup.
To learn more, read "Tare Down for What."
Recipe adapted from Ian Alvarez, Bara, New York, NY
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 cup soy sauce
1 cup mirin
½ cup sake
½ cup dark brown sugar
2 tablespoons sherry vinegar
6 garlic cloves, smashed and peeled
6 scallions, roughly chopped
One 2-inch piece ginger, peeled and roughly sliced
2 tablespoons whole black peppercorns
1. In a medium saucepan over medium heat, add all of the ingredients and whisk together until smooth.
2. Bring to a boil, then reduce heat to a simmer and cook until the sauce has reduced by half and thickened enough to coat the back of a spoon evenly, 15 to 20 minutes. Strain before serving.
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