your tare vid is what got me started and has made me develop my own flavor. I might not be able to do yakitori all the time, but adding the tare to other meats (pork and salmon) pumps those proties to the next level
Hi yakitori guy! Just a perspective on tare maintenance for a home chef who may be food safety minded: one could pasteurize the master tare inside a water bath using a sous vide! I suggest this because I know Chinese master stock is maintained by ~monthly boiling, so I figure a worried home cook could do something similar with their tare, and a sous vide bath would enable slow pasteurizing if desired (preserve delicate flavors).
we got a grill, charcoals ect, and this channel helped tremendously figure out exactly kind of what we needed and how to do it. I really appreciate all the help. Thank you.
Thanks for the video! It's so cool how people keep the tare and pass them down through generations. It's almost like sharing a meal with your ancestors. I'm gonna make some yakitori tonight :)
Hi Yakitori guy, thanks very much for posting this video! Just as a side note (and yes, it is anecdotal), but I made a batch of Tare in February this year. Boiled it for a few minutes to ensure no uncooked chicken juice was left that way (I only dipped cooked skewers). Rapidly cooled it in an ice bath, then into the back corner of the fridge. Did a repeat "reboil and chill" in July just to keep the Tare "alive" (no bad smell at all, tasted fine), and didn't even use it for Yakitori. Did a Kushiyaki session this weekend, and performed another boil prior to using, and everything was fine. No food poisoning, and no off flavours. There were 15 guests with no issues. I think it must be the high salt content from the soy sauce, and the boiling which is inhibiting any bacteria or other things getting out of hand. Yes, anecdotal, but I think it can last for a while if you don't have the time to use it or look after it. Just when you do, look after it properly.
Yes it all depends. My master's near 39 year old tare went unused for 2 years in the fridge as he paused his shop and it was fine to reuse last year after reheating. But then the same tare also went bad and has to toss after a week in a different faulty fridge recently. Luckily he gave me some last year so the soul continues on in my Tare. But I want to make sure for everyone to be generally safe so definitely best advice will be to use it/take care of it often but like you it'll depend on so many variables. Keep making Yakitori!
アメリカ在住日本人です。いつも参考にさせてもらっています！ Thank you for the recommendations! I got myself a Bincho Grill and tried your tare recipe. Looking forward to more tips and product reviews :)
Just made my first tare ever, and following this video exactly has amazed me with how delicious and simple it is. Looking forward to learning more about yakitori and getting better!
So you can use the a method of re boiling the Tare every couple of weeks or freezing then boiling. This will create a “master stock” in which you can use for years if not decades. I had mine for 15yrs before sadly looking it to human error. Also a layer of chicken fat on the top (only needs to be a few ml thick) will be also create a great seal to longevity. Hope this helps!
I'm so glad I found this channel. I recently tried Yakatori and I've been obsessed with it ever since. Gonna start making my own once the weather gets better in the UK. 😅
I'm glad that I found your channel. I was gifted a Lodge Sportsman's Pro grill and Yakitori seems like a perfect food to cook. I've cooked Yakitori twice this week and have a little over a quart of Tare using this video and your first video as guides. I boosted it by adding a little smoked shoyu. Looking forward to watching the rest of your videos and trying different types of Yakitori. Now I just need to find a Gyozaguy channel...
Wow man, I just stumbled across your videos because I was searching what binchotan is about. Then I came to see what yakitori and tare is about.. then I got sad because I thought all hope for me was lost since I saw the sake in the tare... but 😍 thanks for addressing alternatives and suggestions to make a nonalcoholic tare. BarakAllah fik (God bless you.) Now I want a yakitori grill, binchotan and make it every day.. in Virginia in 30 degree weather haha
What would be really great is to use a 'Duck press' to get all the precious juices from the carcass and wing tips to add to the Tare. I'm not sure if this has been thought of or done,but like I've said it's a thought. Cheers.
i'm confused... in the video you said if you keep the tare in the fridge it can last for months, but then you said your tare is 2 years old. why would constent use/top-up of tare prevent it from going bad?
Thank you, great video. Going. To try here in New Zealand. I’ve been making Aburi Salmon nigiri (not traditional, I know) and search for Tare recipe led me to this video.
So glad I found your channel! 2 questions: 1)If no chicken carcass is available at the moment, can chicken bone broth be used for the initial tare? 2)Can tamari shoyu be used with or instead of regular Japanese soy sauce?
Hey there, I'm a little confused as you mentioned your tare is a few years old but after you mentioned it can last a few weeks/months. How do you store the mother pot so it can last years?
He's a yakitori chef so his mother pot is in constant use. They heat up the sauce (sanitized) before every service as you should too in order to keep the skewers piping hot after the dip. A few weeks shelf life is for people who don't use it. If you heat it up to boiling every every couple of days you can extend it indefinitely.
I've got a 2 year old tare from your first video that's got an amazing flavor now. I often take it camping and do camp-style yakitori which ends up adding a lot of smokiness to the tare. It's so fun to see it develop. Never thought I'd be super obsessed with chicken skewers but here we are. How did you end up working for a yakitori place in Japan?
I heat it up maybe once a month. It's stored in my fridge and I clean out the bits and pieces after using it pretty quickly. While cooking, I set the tare next to my grill so it gets pretty hot.@@n00bszpro
Thank you for the tutorial! 🫶🏿🫶🏿🫶🏿🫶🏿🫶🏿🫶🏿I love it and I’ll definitely will be using this recipe from now on! Countless blessings @Yakitoriguy 👊🏿👊🏿👊🏿👊🏿👊🏿🔥🔥🔥🔥🔥🔥🔥
Great update! Thanks! I followed the recipe above and it made a large amount for a single guy during the winter. I'll have more friends over to grill come summer. Can I take half of it and freeze it and add frozen cubes to the tare mother over time to stretch it out? Thanks!
Your food ALWAYS looks so DELICIOUS!! Wish ya were in San Diego!! L.A. is about 4 1/2hrs from me here in Yuma, AZ. Keep up the GREAT work good sir!! I hope to be able to meet ya one day! Let me know if you like fishing! I have access to a variety of boat's and live going offshore!! 👍👍
that is interesting is there any scientific source backing up Your statement I really want to learn in what heat degree that alcohol will completely gone for that 40 minutes @@jw7268
I mix soy sauce, mirin, and sake followed by onion and garlic powder so that it remains shelf stable ergo will last longer. Though you should keep it in the fridge when you consider chicken juice that come from dipping.
While most shops can use ceramic, this container is actually made from plastic as I need to transport it around events. I have this item and everything else equipment wise I use and recommend linked in my descriptions.
Either works but I usually just reduce longer so it doesn't effect the balance of the flavor. Also by using it and all the chicken drippings will change thickness too overtime.
Making this recipe, does it fill the one+ quart Cambro, or the two+ quart Cambro that you recommend on your tool list? Thanks. I’ve found the guide useful. Your suggested skewers are way better than the ones I had been using. 😃
uh wait so basically, whenever I heat the Tare up again and use it (cleanly), it "resets" its storage time? Did I understand that right? So let's say I made Tare 2 weeks ago and I heat it up and use it again, it can be used again in like 2-3 weeks again indefinitely?
@@Yakitoriguy but if I dont heat it up, it turns bad, right? EDIT: I mean, if I dont use it every 2-3 weeks.. for example I leave it standing in a the fridge for ...say 1 month
Hallo und liebe Grüße aus Deutschland 🌷 Lässt Du beim kochen den Topf offen oder tust Du ein Deckel drauf , das ist für mich nicht so ersichtlich und meine Englischkentnisse sind nicht gerade gut 🙈liebe Grüße
I've just started researching on making tare sauce based on a tropical climate , perhaps substituting sake and mirin with less refined alternatives of local rice wines. My curious question is , in original japanese based recipes like yours , does it blend well with lemongras and coriander? With this combination does it jive with japanese customers?
Hi Yakitori guy, I just found your channel man. I have 2 question. Can you freeze your sauce to keep it for longer? Especially when I'm new and I don't know how to to tell if I stored it properly, etc? Secondly, what does a typical meal for 4 persons look like? What do you eat yakitori with, what sides can you recommend and how much chicken to portion per pax? Thank in advance!
hey, i know I'm not the guy you asked but yes. freezing the sauce will damage the flavor. when water freezes it expands and ruptures cells of the stuff that makes the tare taste. I'm fairly new to tare but I live in japan and have been asking a lot too my yakitori cooks where i often eat. and as long as you follow this guide. of straining after you cook for any big pieces keep it clean and in the back of the fridge and cook often it will keep. if you find yourself not using it after a few weeks and wanna keep it up. just bring to a light simmer .. careful not to boil it as that would burn the sugars and change the taste but simmer it to kill off any bacteria growth that may have started. I asked my fav spot how old his tare is and he said it was started by his grandfather and is decades old.
@@ABathRobeSamurai 'cells' getting damaged doesn't matter. Cells just hold molecules together, so cells rupturing due to freezing really only matters when texture is important. Since tare is liquid, there is no texture to safeguard so freezing is fine.
Make sure to add more new Tare frequently even if its a small amount and simple as mirin/sake/sugar/soy sauce and it should balance out that reduction effect.
It's really hard to say as like I mentioned in the video it depends on what you dipped into it, did you hands touch it etc but look at it and smell it, if nothing is off just boil it and should be good. If you're unsure just start a new batch and try to use/reheat the new Tare more often.
As often as you need to/can and depending on how you use it. Make sure to watch the video all the way as I explain in the middle of the video more. If you havn't used it in a while, heat it up. Or when making new Tare heat it all together. Some shops do it weekly, and some do it monthly, and some shops never.
So I just started down this cooking rabbit hole. I modified my weber grill using some angle iron and bricks, and finally made some Tare. Could you do a video on how to make Briquette charcoal work for Yakitori? Some of us just cannot afford Binchotan or even the substitutes.
Ingredient wise they can be pretty much the same. It's more in how it's used. Teriyaki sauce is the technique of brushing it on and glazing it thick so could have more sugar. Yakitori Tare is used as the dipping sauce so is slightly lighter to be able to coat on the crevices of the chicken.
Hey all, anyone can recommend a halal version of this sauce, please, like what can i swap instead of alchahol ingredients? we have halal mirin, but saki is impossible
A combination of both to deepen the flavors and to make it last, but at minimal just heating it up (more simmer than boil) every few weeks should be good to keep the Tare lasting.
Step 5: after 40mins add soy sauce....is that 40 mins from step 4 or from step 1? My tare ended up being very reduced and thick like honey and tasted bitter...i have a feeling i misunderstood directions and overcooked each step.
The whole cooking time in this video should be about 2 and half hours or so. Possible stove heat was too high so burned bitter. Try again with lower heat and just go slow and always adjust as needed. For example if you use ajimirin type of alternate mirin I found it to get much gummier than hon mirin.
@@Yakitoriguy thank you so much. tried batch two a couple weeks ago and much much better. now that its winter your videos have me interested in the indoor yakitori grill you use in the video haha. thanks for everything you do for this yakitori community!
thanks for the video! I will be making my first Tare today! just one question: you mentioned that it should last in the fridge a few weeks to a few months. but also mentioned that your tare is over 2 years old. how do we get a tare to last for years?
rewatched the video and saw the text I missed( I was writing notes at that point haha) explaining that it can last for generations if you take care of it 😂
If I wanted to pull more flavour out of the grilled bones could I pressure cook them in the sake mirin mix first before uncovering and letting it simmer/the alcohol boil off? Or would this ruin or drastically alter the flavour?
Never done it so can't say but TBH you can just grill more bones, or simply just start using the Tare where you're dipping in cooked skewers and they flavors will start to deepen.
I'm a guy Jean and I I go back and forth to your gusta Kyoto and Nagoya and in one of the places which is not important is I'm a part owner in like a little sake sushi house but I'm breaking away on my own and you cusca and I have a question for you how can I make these yakitori is that most gaijin which is the Americans would like and enjoy and how long my my I have one mother part of yakitori sauce which is now five years old and I keep adding to it now my question is how can I continue
Awesome ! One quick question, we time goes by , the tare accumulates the goodies , will it become more and more salty? Each time the skewer is dipped, it is actually being seasoned with salt. After months / years of dipping , I wonder if it would become too salty ?
For simmering the Tare after adding the soy sauce... Do you simmer for an additional 20 minutes (for a 1hr total cook time), or summer for a whole hour after you add the soy sauce?
Let it simmer low and steady for an hour after adding soy sauce. You can heat it up faster but there's risk of burning the sugars/soy sauce making a bitter Tare
Do you usually top off your tare on days you plan on cooking yakitori? I find it to be a bit wasteful of my binchotan sometimes to light it up just to grill up chicken bones for making more tare for a top off. Do you recommend alternative ways to grill up my chicken bones and negi/green onion without using binchotan?
Usually top it off the night before. To avoid double lighting, can also just save the bones until when you're making Yakitori next, and just roast the bones as the Binchotan gets to temp. Can save those bones to make more Tare at another time.
your tare vid is what got me started and has made me develop my own flavor. I might not be able to do yakitori all the time, but adding the tare to other meats (pork and salmon) pumps those proties to the next level
That's great to hear! Hopefully you get to grill more this season!
Same, I just got done mine tonight.
Thanks for the extra ideas of how to use the tare.
Hi yakitori guy! Just a perspective on tare maintenance for a home chef who may be food safety minded: one could pasteurize the master tare inside a water bath using a sous vide!
I suggest this because I know Chinese master stock is maintained by ~monthly boiling, so I figure a worried home cook could do something similar with their tare, and a sous vide bath would enable slow pasteurizing if desired (preserve delicate flavors).
Thank you for sharing your recipe for tare! Will try and make this!
we got a grill, charcoals ect, and this channel helped tremendously figure out exactly kind of what we needed and how to do it. I really appreciate all the help. Thank you.
I nominate this guy for president.
Thank you very much for informing about the sake-mirin substitutes, brother!!! I will try out definitely!
Thanks for the video! It's so cool how people keep the tare and pass them down through generations. It's almost like sharing a meal with your ancestors. I'm gonna make some yakitori tonight :)
Hi Yakitori guy, thanks very much for posting this video!
Just as a side note (and yes, it is anecdotal), but I made a batch of Tare in February this year. Boiled it for a few minutes to ensure no uncooked chicken juice was left that way (I only dipped cooked skewers). Rapidly cooled it in an ice bath, then into the back corner of the fridge. Did a repeat "reboil and chill" in July just to keep the Tare "alive" (no bad smell at all, tasted fine), and didn't even use it for Yakitori.
Did a Kushiyaki session this weekend, and performed another boil prior to using, and everything was fine. No food poisoning, and no off flavours. There were 15 guests with no issues.
I think it must be the high salt content from the soy sauce, and the boiling which is inhibiting any bacteria or other things getting out of hand.
Yes, anecdotal, but I think it can last for a while if you don't have the time to use it or look after it. Just when you do, look after it properly.
Yes it all depends. My master's near 39 year old tare went unused for 2 years in the fridge as he paused his shop and it was fine to reuse last year after reheating. But then the same tare also went bad and has to toss after a week in a different faulty fridge recently. Luckily he gave me some last year so the soul continues on in my Tare. But I want to make sure for everyone to be generally safe so definitely best advice will be to use it/take care of it often but like you it'll depend on so many variables.
Keep making Yakitori!
アメリカ在住日本人です。いつも参考にさせてもらっています！ Thank you for the recommendations! I got myself a Bincho Grill and tried your tare recipe. Looking forward to more tips and product reviews :)
Yaki gang assemble! Love the insight chef !
Just made my first tare ever, and following this video exactly has amazed me with how delicious and simple it is. Looking forward to learning more about yakitori and getting better!
Awesome. Keep using it so the flavors continue to develop!
Just topped up my tare pot with it. Really great to watch the video again
Greetings from Slovakia 🇸🇰. I tried your recipe and it is fantastic! Thank you for sharing 🙏
Glad you enjoyed it!
So you can use the a method of re boiling the Tare every couple of weeks or freezing then boiling. This will create a “master stock” in which you can use for years if not decades. I had mine for 15yrs before sadly looking it to human error. Also a layer of chicken fat on the top (only needs to be a few ml thick) will be also create a great seal to longevity.
Hope this helps!
Got it. Thank you for all the information. Yakitori the next level.
I'm so glad I found this channel. I recently tried Yakatori and I've been obsessed with it ever since. Gonna start making my own once the weather gets better in the UK. 😅
Welcome to Yakigang!
Love this...watching from fiji❤
I'm glad that I found your channel. I was gifted a Lodge Sportsman's Pro grill and Yakitori seems like a perfect food to cook. I've cooked Yakitori twice this week and have a little over a quart of Tare using this video and your first video as guides. I boosted it by adding a little smoked shoyu. Looking forward to watching the rest of your videos and trying different types of Yakitori. Now I just need to find a Gyozaguy channel...
Hey welcome to Yakigang! Glad I got you started on your delicious journey.
Love it! Thank you for sharing your knowledge. I geek out on this stuff.
Glad you're enjoying it!
Thank you for sharing, this sounds like the real tare, will definitely try!
7:17 I use dry white wine, its a good alternative way to replace sake.
Yea some shops do use wine too!
Wow man, I just stumbled across your videos because I was searching what binchotan is about. Then I came to see what yakitori and tare is about.. then I got sad because I thought all hope for me was lost since I saw the sake in the tare... but 😍 thanks for addressing alternatives and suggestions to make a nonalcoholic tare. BarakAllah fik (God bless you.)
Now I want a yakitori grill, binchotan and make it every day.. in Virginia in 30 degree weather haha
Thanks for watching! You can start practicing breaking down chickens now and then you will be set when it starts warming up!
when you cook off alcohol, there is no more alcohol left :)
Where can I get cooking chopsticks like you use?
Discovered your channel while searching for Japanese sauces, instantly subscribed.
Looks like I've got a lot more videos to watch. Cheers
Thanks for the sub!
TAHNK YOU ~ WHIDBEY ISLAND, WA
yo yo my man. WA represent!
What would be really great is to use a 'Duck press' to get all the precious juices from the carcass and wing tips to add to the Tare.
I'm not sure if this has been thought of or done,but like I've said it's a thought. Cheers.
Thank you so much for sharing your recipe! ❤
Great video YG!
Thank you PL!
i'm confused... in the video you said if you keep the tare in the fridge it can last for months, but then you said your tare is 2 years old. why would constent use/top-up of tare prevent it from going bad?
A+ updated tare video. Much appreciated.
Glad you like the updates!
Gonna try to make some tare (small badge) pimped up with strawberry jam and some Thai chillies... 🙂👍🏼🌶️🍓
Thank you, great video. Going. To try here in New Zealand. I’ve been making Aburi Salmon nigiri (not traditional, I know) and search for Tare recipe led me to this video.
Yea hope you try Yakitori next!
I’ve moved so this came at the perfect time. 🙏🏼
*and couldn’t bring my rare with me 🥲
Time to start a new Tare baby!
So glad I found your channel! 2 questions: 1)If no chicken carcass is available at the moment, can chicken bone broth be used for the initial tare? 2)Can tamari shoyu be used with or instead of regular Japanese soy sauce?
May make a tare with miso and leeks. Thanks for the inspiration, turkey will be killer this thanksgiving
It might get pretty thick to use for dipping but try it out it could be delicious!
Thank you. You gave me courage to make my own yakitori some day
Love the video's! Keep it up!
Do you ever strain the mother pot?
Thanks for sharing recipe
Hey there, I'm a little confused as you mentioned your tare is a few years old but after you mentioned it can last a few weeks/months. How do you store the mother pot so it can last years?
To my understanding it is the reheating.
He's a yakitori chef so his mother pot is in constant use. They heat up the sauce (sanitized) before every service as you should too in order to keep the skewers piping hot after the dip. A few weeks shelf life is for people who don't use it. If you heat it up to boiling every every couple of days you can extend it indefinitely.
How do you store the rare if you’re only occasionally cooking it for your self and family?
😭😭 I hate that I got into Japanese cooking and finally found this channel and u moved away from FL b4 I could try ur food
Great tutorial! I just got back from Tokyo last week and actually bought a professional yakitori Dai. My question is can you freeze the Tare?
How about using beer instead of sake?
To clarify, do you need to dump the whole container and reheat everything?
Can we make yaki mustard in Nepal?
I've got a 2 year old tare from your first video that's got an amazing flavor now. I often take it camping and do camp-style yakitori which ends up adding a lot of smokiness to the tare. It's so fun to see it develop. Never thought I'd be super obsessed with chicken skewers but here we are.
How did you end up working for a yakitori place in Japan?
how did you maintain it? How often do you pour it out and boil it, whilst cleaning the jar?
I heat it up maybe once a month. It's stored in my fridge and I clean out the bits and pieces after using it pretty quickly. While cooking, I set the tare next to my grill so it gets pretty hot.@@n00bszpro
Where can I find that little red banner / flag that I see in the background???
That is from Kappabashi kitchenware district in Tokyo where there are various shops selling banners and lanterns.
Thank you for the tutorial! 🫶🏿🫶🏿🫶🏿🫶🏿🫶🏿🫶🏿I love it and I’ll definitely will be using this recipe from now on! Countless blessings @Yakitoriguy 👊🏿👊🏿👊🏿👊🏿👊🏿🔥🔥🔥🔥🔥🔥🔥
Great update! Thanks! I followed the recipe above and it made a large amount for a single guy during the winter. I'll have more friends over to grill come summer. Can I take half of it and freeze it and add frozen cubes to the tare mother over time to stretch it out? Thanks!
You can try but last time I tried freezing my tare at home, it didn't freeze due to either the fat or other content in Tare.
@@Yakitoriguy Thank you.
I have your and many others on a Tare playlist
Thanks! Hope you enjoy this video!
Your food ALWAYS looks so DELICIOUS!! Wish ya were in San Diego!! L.A. is about 4 1/2hrs from me here in Yuma, AZ. Keep up the GREAT work good sir!! I hope to be able to meet ya one day! Let me know if you like fishing! I have access to a variety of boat's and live going offshore!! 👍👍
Awesome thanks for the support and hopefully you'll make it out to an event maybe I'll have something in AZ!
3:51 so the 'alcohol' is evaporated? after that there is no more alcohol left? or its there but the percentage is decreased?
Alcohol fades with exposure and heat there shouldn't be any left after 40 mimutes of heating.
that is interesting
is there any scientific source backing up Your statement
I really want to learn
in what heat degree that alcohol will completely gone for that 40 minutes @@jw7268
Question. Can't you just freeze and thaw out the tare as you need if you know you're not gonna be using it for a while?
It’s all about the sauce 🙌🔥
It sure is!
love it
I mix soy sauce, mirin, and sake followed by onion and garlic powder so that it remains shelf stable ergo will last longer. Though you should keep it in the fridge when you consider chicken juice that come from dipping.
Hey, do you mind to share the recipe? I’m looking for tare that has long shelf life. Thank you
Chef, thank you for making these videso. Can you tell me where you got your ceramic container with lid?
While most shops can use ceramic, this container is actually made from plastic as I need to transport it around events. I have this item and everything else equipment wise I use and recommend linked in my descriptions.
Cool. I want to learn!
Can you freeze the tare if need to keep for longer?
whats hte best way to thicken the tare? add more sugar or reduce more?
Either works but I usually just reduce longer so it doesn't effect the balance of the flavor. Also by using it and all the chicken drippings will change thickness too overtime.
Thank you very much!
How about shio koji?
Instead of Sugar can you use Maple syrup or Honey or Brown sugar instead? Did anyone try this?
Making this recipe, does it fill the one+ quart Cambro, or the two+ quart Cambro that you recommend on your tool list? Thanks. I’ve found the guide useful. Your suggested skewers are way better than the ones I had been using. 😃
I’ve made and topped my current tare sauce a few times now loving your recipe! But would like to make it thicker what would you suggest to do?
uh wait so basically, whenever I heat the Tare up again and use it (cleanly), it "resets" its storage time? Did I understand that right? So let's say I made Tare 2 weeks ago and I heat it up and use it again, it can be used again in like 2-3 weeks again indefinitely?
Correct that's how the shops keep their Tare going for generations.
@@Yakitoriguy but if I dont heat it up, it turns bad, right? EDIT: I mean, if I dont use it every 2-3 weeks.. for example I leave it standing in a the fridge for ...say 1 month
very good
Does the tare ever get bacterial growth?
Can you dip the meats in the mother pot? Or only chicken?
Hallo und liebe Grüße aus Deutschland 🌷 Lässt Du beim kochen den Topf offen oder tust Du ein Deckel drauf , das ist für mich nicht so ersichtlich und meine Englischkentnisse sind nicht gerade gut 🙈liebe Grüße
Would Brown Sugar change the Tare flavors?
I've just started researching on making tare sauce based on a tropical climate , perhaps substituting sake and mirin with less refined alternatives of local rice wines. My curious question is , in original japanese based recipes like yours , does it blend well with lemongras and coriander? With this combination does it jive with japanese customers?
Hi Yakitori guy, I just found your channel man. I have 2 question. Can you freeze your sauce to keep it for longer? Especially when I'm new and I don't know how to to tell if I stored it properly, etc?
Secondly, what does a typical meal for 4 persons look like? What do you eat yakitori with, what sides can you recommend and how much chicken to portion per pax?
Thank in advance!
hey, i know I'm not the guy you asked but yes. freezing the sauce will damage the flavor. when water freezes it expands and ruptures cells of the stuff that makes the tare taste. I'm fairly new to tare but I live in japan and have been asking a lot too my yakitori cooks where i often eat.
and as long as you follow this guide. of straining after you cook for any big pieces keep it clean and in the back of the fridge and cook often it will keep.
if you find yourself not using it after a few weeks and wanna keep it up. just bring to a light simmer .. careful not to boil it as that would burn the sugars and change the taste but simmer it to kill off any bacteria growth that may have started.
I asked my fav spot how old his tare is and he said it was started by his grandfather and is decades old.
@@ABathRobeSamurai 'cells' getting damaged doesn't matter. Cells just hold molecules together, so cells rupturing due to freezing really only matters when texture is important. Since tare is liquid, there is no texture to safeguard so freezing is fine.
Awesome channel 👍🏻 Do you ever clean out the tare pot and make new sauce or just keep making new tare and add to it?
Chef thank you for sharing this
i noticed that my tare reduces somewhat significantly after each reheat. Should I just bring it to boil and then turn the heat off?
Make sure to add more new Tare frequently even if its a small amount and simple as mirin/sake/sugar/soy sauce and it should balance out that reduction effect.
Wow part 2 awesome!!!
If I don’t use my tare for like 3 months should I just reboil it to clean it up?
It's really hard to say as like I mentioned in the video it depends on what you dipped into it, did you hands touch it etc but look at it and smell it, if nothing is off just boil it and should be good. If you're unsure just start a new batch and try to use/reheat the new Tare more often.
@@Yakitoriguy thanks! I had to throw it out since it was growing some white stuff on the top and I didnt want to risk it.
@@Digit5555 what a waste. In Japan, they’d call it ganbangdamngto or some such and serve it as some exotic fermented delicacy and call it probiotic.
Trying this recipe soon 🔥
Hope you enjoy!
so if the tare has been in the fridge for 3-4 weeks and your not going to use it , could you simply boil it and let it cool and refrigerate again ?
To be safer I'd reheat weekly.
Is Amazake (non alcoholic sake) too sweet to use?
Do you have yakitori restaurant in California? Are you still doing pop ups?
how often do you boil the tare in the mother pot?
As often as you need to/can and depending on how you use it. Make sure to watch the video all the way as I explain in the middle of the video more. If you havn't used it in a while, heat it up. Or when making new Tare heat it all together. Some shops do it weekly, and some do it monthly, and some shops never.
I have a dumb question. Can you let us know where you buy your charcoal? It's so hard to find in bulk. Thank you
Wait, if it goes bad, how does it last for years??
@Yakitoriguy have you tried using Jealous Devil Onyx Binchotan yet?
I ordered some, hopefully will make video soon
So I just started down this cooking rabbit hole.
I modified my weber grill using some angle iron and bricks, and finally made some Tare.
Could you do a video on how to make Briquette charcoal work for Yakitori? Some of us just cannot afford Binchotan or even the substitutes.
There's a pretty cheap alternative out there called Thaan charcoal. It's $20 for 5 lbs
Hi, what are the similarities and differences between yakitori tare and teriyaki sauce please? Thanks in advance. :)
Ingredient wise they can be pretty much the same. It's more in how it's used. Teriyaki sauce is the technique of brushing it on and glazing it thick so could have more sugar. Yakitori Tare is used as the dipping sauce so is slightly lighter to be able to coat on the crevices of the chicken.
Hey all, anyone can recommend a halal version of this sauce, please, like what can i swap instead of alchahol ingredients? we have halal mirin, but saki is impossible
So do you need to boil it every few weeks or just use it? I assume boil?
A combination of both to deepen the flavors and to make it last, but at minimal just heating it up (more simmer than boil) every few weeks should be good to keep the Tare lasting.
8:46 AAA GALAXY TARE!!!!😮
Step 5: after 40mins add soy sauce....is that 40 mins from step 4 or from step 1? My tare ended up being very reduced and thick like honey and tasted bitter...i have a feeling i misunderstood directions and overcooked each step.
The whole cooking time in this video should be about 2 and half hours or so. Possible stove heat was too high so burned bitter. Try again with lower heat and just go slow and always adjust as needed. For example if you use ajimirin type of alternate mirin I found it to get much gummier than hon mirin.
@@Yakitoriguy thank you so much. tried batch two a couple weeks ago and much much better. now that its winter your videos have me interested in the indoor yakitori grill you use in the video haha. thanks for everything you do for this yakitori community!
thanks for the video! I will be making my first Tare today!
just one question:
you mentioned that it should last in the fridge a few weeks to a few months. but also mentioned that your tare is over 2 years old. how do we get a tare to last for years?
rewatched the video and saw the text I missed( I was writing notes at that point haha) explaining that it can last for generations if you take care of it 😂
If I wanted to pull more flavour out of the grilled bones could I pressure cook them in the sake mirin mix first before uncovering and letting it simmer/the alcohol boil off? Or would this ruin or drastically alter the flavour?
Never done it so can't say but TBH you can just grill more bones, or simply just start using the Tare where you're dipping in cooked skewers and they flavors will start to deepen.
I'm a guy Jean and I I go back and forth to your gusta Kyoto and Nagoya and in one of the places which is not important is I'm a part owner in like a little sake sushi house but I'm breaking away on my own and you cusca and I have a question for you how can I make these yakitori is that most gaijin which is the Americans would like and enjoy and how long my my I have one mother part of yakitori sauce which is now five years old and I keep adding to it now my question is how can I continue
How many skewers do you think you would be able to grill from this single batch of tare?
Depends on how aggressive you dip and do or don't shake off but low hundreds.
can you replace cane sugar with agave?
It’ll change the aroma a bit but feel free to use other sweeteners to experiment
Awesome ! One quick question, we time goes by , the tare accumulates the goodies , will it become more and more salty? Each time the skewer is dipped, it is actually being seasoned with salt. After months / years of dipping , I wonder if it would become too salty ?
I recommend constantly tasting your Tare in your mother pot and adjust your additional top off Tare as necessary or preference.
For simmering the Tare after adding the soy sauce... Do you simmer for an additional 20 minutes (for a 1hr total cook time), or summer for a whole hour after you add the soy sauce?
Let it simmer low and steady for an hour after adding soy sauce. You can heat it up faster but there's risk of burning the sugars/soy sauce making a bitter Tare
Do you usually top off your tare on days you plan on cooking yakitori? I find it to be a bit wasteful of my binchotan sometimes to light it up just to grill up chicken bones for making more tare for a top off. Do you recommend alternative ways to grill up my chicken bones and negi/green onion without using binchotan?
Usually top it off the night before. To avoid double lighting, can also just save the bones until when you're making Yakitori next, and just roast the bones as the Binchotan gets to temp. Can save those bones to make more Tare at another time.