Sauce - タレ

Sweet and smokey carmel sauce dripping down a chicken thigh skewer as it is lifted out of the crock. I made the first batch of this sauce in the summer of 2024 and have been topping it up every time I grill yakitori. I'll typically dip a skewer a total of three times in it before serving. There is no secret here, just a simple sauce that takes on the flavor of smoke and chicken fat which each successive party.

Ingredients

• 1/2 cup (120ml), soy sauce (Yamasa Marudaizu)
• 1/2 cup (120ml), mirin (Takara)
• 1/4 cup (60ml), nihonshu (Hakatsuru/Momokawa Silver)
• 1/4 cup (60ml), water
• 2 teaspoons (10ml), brown sugar
• 2 stalks, green onion (just the green part)

Process

1. Combine liquids in a pot and bring to a low simmer
2. Add sugar and stir until completely dissolved making sure it doesn't scorch on the bottom
3. Add green onions
4. Simmer for 30 minutes to one hour
5. Let it cool, then transfer to a container wide and deep enough to fit a skewer
6. After using, store covered in the fridge for 1-2 months
7. To prepare for the next use, pour into a pot and bring to a low simmer and repeat steps above

Note: Once the tare cools in the fridge you will likely see white circles appear on the surface. This is fat, not mold.