All-Purpose Tare Sauce: Achieve Deep, Rich Umami at Home!
Master the Art of Making Authentic Japanese Tare Sauce Easily at Home
Drawing insights from real-world experience in the food industry, a sauce expert shares an all-purpose Tare sauce recipe designed for easy home preparation. This versatile sauce adds a deep, complex flavor to any dish, from chicken breast to salads. While traditional Japanese Tare sauce doesn’t use water, this recipe has been adapted for Korean palates by reducing saltiness and enhancing the natural sweetness and vegetable flavors for a smoother, more approachable taste. Just like small businesses striving for survival by developing unique products, create your own signature sauce that elevates your everyday meals into a gourmet experience. This Tare sauce will transform ordinary dishes into something extraordinary!
Tare Sauce Base Ingredients- Purified Water 390g
- Brewed Soy Sauce 130g
- Mirin (or cooking sake) 130g
- Sake or White Wine 130g
- Granulated Sugar 130g
- Oligosaccharide or Corn Syrup 51g
- Onion 51g (cut in half)
- Green Onion 74g (cut into large pieces)
- Whole Garlic 22g
Cooking Instructions
Step 1
First, prepare 390g of purified water in a pot. This forms the liquid base of your Tare sauce.
Step 2
Measure out 130g of brewed soy sauce and add it to the pot. The deep flavor of the soy sauce will enrich the sauce’s profile.
Step 3
Add 130g of Mirin (or cooking sake). Mirin helps to eliminate any unwanted odors from ingredients and enhances the sauce’s umami (savory taste).
Step 4
Prepare 130g of sake or white wine. As the alcohol evaporates during cooking, it adds a subtle aroma and depth to the sauce. (If sake is unavailable, white wine can be substituted.)
Step 5
Add 130g of granulated sugar to balance the sweetness. For a deeper caramel flavor, consider using brown sugar instead.
Step 6
Incorporate 51g of oligosaccharide or corn syrup. This adds a different kind of smooth, mild sweetness compared to sugar and will slightly thicken the sauce.
Step 7
Take the 51g of onion, cut it in half (avoid cutting it too small), and add it to the pot. The sweetness and aroma extracted from the onion will contribute to the sauce’s complex flavor.
Step 8
Chop the 74g of green onion into large, rough pieces and add them to the pot as well. The fresh, fragrant taste of green onion will further enhance the overall flavor of the sauce.
Step 9
Add the 22g of whole garlic cloves, either peeled or sliced, to the pot. The mild pungency of the garlic will make the sauce’s flavor richer and more nuanced.
Step 10
Bring the pot with all the ingredients to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer gently for about 15-20 minutes, allowing all the flavors to meld beautifully. Afterwards, strain the mixture through a sieve to remove the solids (onion, green onion, garlic, etc.), leaving you with a clear, delicious Tare sauce. (You can choose to leave a small amount of solids in the sauce if you prefer.)
