We made grilled fish for my mom’s birthday but since my little cousins aren’t really into fish I decided to make them yakitori and this sauce for them. Not only did they love it some of the adults wanted some sauce for their fish and a couple skewers of chicken too, no one could resist the smell of the tare. It was a big hit, thanks man.
Just bought a cheap Yakitori grill and cooked on it for the first time. I’m in love and obsessed with this style of cooking. Plus I really enjoy Yakitori. I’m hooked for life. Yaki Gang 🤟
Been thinking about this for years, was so happy to stumble upon your channel for research. Finally was recommended this video after watching a few of yours and think I will finally dive in as I want my mother pot to be as delicious as it can be for those I want to share it with. Cheers~
You need to edit these into shorts - the content is AMAZING! Also maybe a recommended products page? I've bought charcoal and a smaller bbq just from ur content
Very nice. Since I can't keep a mother pot going for very long, I start off with a thicker sauce by forgoing the sake and letting the soy sauce reduce down over a very low heat. I also throw in crushed garlic and some candied ginger while it's reducing (I love the zing both give). One year I didn't have any mirin, and substituted apple cider vinegar which got me a bunch of thumbs up from Japanese friends, so I kept doing that. Definitely going to try that method of adding left over chicken parts to the pot.
Yea definitely try the turbocharged Tare! Also I shared some tips for Tare storage, check it out if you have not yet here: th-cam.com/video/NWf7JfpEqso/w-d-xo.html
New subscriber, Absolutely adore your videos.. lived in Gotemba for a year and a half.. THANK you for showing me the sauce that I have been craving for years
This is tremendous. I did season it a bit more, with the following: 2 Thumb sized pieces of Ginger, peeled and sliced thickly 6 Cloves of Garlic, crushed and sliced thickly Both were added to the basic stock before bringing to a boil.
Thank you so much for this! I've been wanting to learn yakitori and this is taught in an engaging and easily digestible way. I do have a question. In American BBQ it's recommended to not smoke seafood in your main smoker as it might pass on that flavor to future cooks. Is there any sort of common meats or types of skewers that you would not recommend to dip in your mother tare because it might pass on an "off" flavor?
Glad you like the videos! Yea general rule is only dip chicken and veggies used in your Tare so in my case onions only as other meats (seafood, pork, beef, organs) will add the extra flavors and muddle it. Check out my other grilling tutorials where I specify which skewers I dip and don't. For example I don't dip my liver, but just brush it on with Tare put in another container. Grilling Video: th-cam.com/video/Cb78gv3A6a8/w-d-xo.html
Is it recommended to make a tsugitashi tare if you are only making yakitori at home for one or two people and maybe only make it a few times a month, or will the tare spoil?
Thank you so much for the lesson sensei. Really want to try the tare but unfortunately cant find sake in my region 😢 Is there anything i can use instead to substitute sake?
Loving the turbo charged version as I hadn’t appreciated, but makes complete sense, that the tare pot isn’t freshly made for each meal. That’ll explain why my tare seems so ‘wet’ and lacked thickness. This is my Saturday sorted
Just Finished making the turbo charged version. Takes what I’d previously made to a whole new level. Depth of flavour is great. That’ll make my lunch tomorrow go with a 💥.
That's great! Yes overtime it gets thicker from the chicken drippings and from being heated up (reheating the pot, plus you're dipping hot skewers into too) Hopefully you're keeping track of it's official birthdate!
Great video! Interested to know how you store your tare (container, temperature, boil) as I’d like to make an heirloom one too! (Only a weekend warrior tho)
Thanks for watching! Just keep your Tare covered in plastic wrap or air tight container and leave it in the fridge. Make sure to heat up every two weeks or so or before use.
I made my first Tare... with roasted chicken bones, 2 parts Mirin, 2 parts Sake, 1 part good ($$) Japanese soy....and some garlic cloves/ginger/long onion/brown sugar. I skimmed a lot. Strained everything, and slowly reduced by 1/3 to 1/2. But it seemed very salty, and a touch bitter. I may have added too much soy, or used a very strong soy sauce, or reduced it too much. So I made an additional small batch of 1/2 Mirin and 1/2 Sake, and cooked-off the alcohol (no soy).....and added that into my (too) salty Tare. Wow, that solved the problem completely.
Yup, the recipe is definitely just a starting point, it'll always change based on how much fat went into the mother pot from the Tare, climate/temp, type of sake/soy/mirin used etc. I'm always changing up the ratios each batch a bit too. Glad you found the sweet spot for yours.
I really value the details that answer many questions I have about the sauce. I lived in Japan for two years and the aroma of the yakitori grills I passed walking from the train station have stayed with me as one of my fond memories. It`s right up there with the Five O`Clock Chime played every day. You make it easy to understand the process, outcomes and cultural points, which makes this one of the most valuable lessons in the culinary culture of Japan. I didn`t think you could keep a sauce with drippings on and on, even when refrigerated. How is it that it doesn`t go off and cause health issues? I mean, I know it has drippings and pieces from fully cooked meat, but still, how does it remain safe to serve over time? Oh, one more question: is it OK to grill the yakitori under an oven broiler? I made it like this twice - for about 6 minutes before basting it with the tare. Then after 4 more minutes, I re-basted and served.
The smell of Yakitori grilling, especially the aroma of smoked Tare is definitely addicting. I do mention this in other videos as well, but at shops in Japan, the Tare container is next to the hot grill, so it's actually being heated up right there. In addition, you're dipping really hot skewers constantly every few minutes, which can cook the Tare over the course of a whole dinner service. Also every few days, you're putting in new hot Tare on top to replenish the mother pop. Lastly, every night, the Tare is covered and put in fridge and then reheated every few weeks or so. In regards to using your oven/or broiler. You can definitely cook meat that way to try things out, but the difference is with Yakitori on a grill you get meat drippings, that hit a heating element, creating the sizzling juice smoke that wraps the meat with more flavor. That's the distinct flavor difference between oven vs grilling, or even pan cooking. Hope that helps!
I keep it in the fridge and reheat it every week or so. Also you're not dipping raw skewers. It's hot skewers that cooks the tare as you dip. I talk about it in my previous video here: th-cam.com/video/Cb78gv3A6a8/w-d-xo.html
Awesome videos! Just donated some chickens as a thank you. Wondering if you can maybe list brand names of sake, Mirin and soy sauce that would work for this? Looking in my local Asian grocery store and wine stores and having a hard time finding the same products. May 2 or 3 options for each ingredient? Thanks again!
Thank you for being part of Yakigang and the chickens! I made this follow up video on sake. Hopefully it can help. th-cam.com/video/NWf7JfpEqso/w-d-xo.html brands won't matter as much more about the ingredients. Pure Mirin vs Mirin like condiment with additives. Takara, Shirakiku, Yaegaki are just some that comes into mind. For sake any drinking sake that's not nigori will work. Shochikubai, Yaegaki, Ozeki are cheap ones that come in large bottles.
Can’t wait to try the tare out. Had great succes with the chicken leg skewers this weekend on the konro grill. Will you do a video on binchotan? Curious about techniques for starting and keeping the heat consistant. Cheers from the Netherlands!!
Glad you're having success with the lessons! I do plan on doing a video on my charcoal grill. However it might only be general tips as there's so many variations on charcoal grill sizes/shapes and different types of charcoals available.
@@Yakitoriguy Thanks for the reply, looking forward to the video. The tare turned out great as well. A lot of recipes call for equal parts soy sauce and mirin with less sake. I like how this tare allows for more depth of flavor by reducing the amount of soy sauce. Supercharing it with the bones is quite the magic trick as well.
I used half and half Tamari and Koikuchi Shoyu And a Nigori sake I like drinking (cut a little of the sugar) And sadly the nicest-ish Mirin that I could find in Stockholm, which was okay. Came out super delicious! Everyone loved it, I can only imagine how great it gets after making more yakitori. BI burned my first test batch though, slightly after I put in my sugar, which thankfully would have just turned out to be no more then 2 dl end product. I was over confident in letting it reduce while I was prepping some chicken, maybe not the smartest to do when testing something new.
@@Yakitoriguy thanks 🙏 I really appreciate it so much. I already have the from iwatani the portable gas stove and the plate for yakiniku. By any chance if you ever visit Greece come to Thessaloniki and I will show you around. Thanks again ありがとうございます。
Do you prepare tare for each type of meat, like tare for chicken bbq only, tare for pork bbq, etc. or can you basically dip any type of bbq into the tare?
I personally only dip chicken into my Tare pot as with many shops to avoid the flavors being changed by the other meats. For other meats I just add to another bowl and brush it on as needed.
helpful video, just a question what if we dont make yakitori all the time. will the tare still be good if weeks go by or we need to reheat at least once a week even if not using?
It'll probably be ok, but it depends on many factors on how you used it and stored it. Definitely recommend using it as often as possible. Check this out for more: th-cam.com/video/NWf7JfpEqso/w-d-xo.html
Not everytime, but every so often depending on usage. Check out my latest Tare 2022 video where I answer these top tare questions and more: th-cam.com/video/rTsPPgpRcnk/w-d-xo.html
thank you this was very insightful! i have been making mine a little off beat by avoiding mirin since i cant find the good stuff locally but i plan on making a trip to an asian market very soon to do so, but i also have my own twist where for my sugar i use local maple syrup and i gotta say its adds a whole extra layer of umami to the tare and im wondering what you and anybody else thinks of this?
First off, great videos. They are super helpful, which is an understatement. Anyways, i noticed your tare recipe says 180ml sugar and i wondered if you meant grams instead? Or do you actually fill the cup with sugar to the 180ml line? Sorry, if this is a kinda stupid question and thanks in advance.
Yea I did it in volumetric measurements, but weight woulda been more accurate. However as mentioned in the video, Tare is always changing getting thicker, sweeter, fattier etc based on usage so it's not an exact science, more art, and this recipe is more of a guideline of my basic Tare to get you guys started. Hope that helps!
Yakitoriguy oh ok, i already made my first starter tare and mistook it for grams and it did taste a bit on the sweet side. I am going to fix it by adding to it with less sweet tare, i guess. Also could you weigh the sugar amount out? Only if you have some spare time on your hands, of course. It would be really helpful, as i would like to know how much excess sugar i put in my tare and it would show me how the starter tare is supposed to taste like. Again, your videos are such a blessing for people like me, who want to learn. Also, i am sorry for being this demanding.
@@frankhuytranquoe3280 My digital scale is out of battery at the moment. But for the video, I just measured out the sugar to the 180ml line in the measuring cup so you can do that if you wanted to be exact (although being rough is fine see below). I also did a Google search of 180ml sugar to grams and it came out as 150 grams. I looked up 30 grams to Tablesppoon and it comes out as 2.4 Tablespoon, so hopefully that gives you an idea of how much more sugar you had added. As mentioned in the video though, over time, the Tare will evolve and change as more fats from the chicken goes in, all the salts already on the skewer going into the Tare as you dip etc. Even different sake you add to the chicken has different sweetness and that goes into the Tare too as you dip. So every time you make Tare to add to the batch you will adjust sweetness (sugar), saltiness (soy sauce), and deep umami (mirin) so you're basically already doing that second step right now by adjusting and making your second batch of Tare. And finally, all the taste is up to your preference too. Every shop has a different Tare. Mine is just a baseline for my Tare. Hope that all makes sense and helps!
Thanks! Over weeks as you heat up and reduct the Tare and also as it absorbs more chicken fats/juices from your skewers it'll get thicker so I wouldn't rush to get thicker right away. More fun to see the development. The "turbocharged" method will definitely be a bit thicker with the initial chicken fats and you can also just reduce it more now too if you want thicker. Hope that helps!
hello sensei. do you personally use garlic or ginger in preparing your tare to adjust the flavor? or does your master. can i use kikoman soy sauce? thank you ans great vid
In the beginning I added some ginger, but no longer do. I feel like the simple Tare is good and all the deeper flavors come from using it over and over. Yes you can use Kikkoman soy sauce.
@@Yakitoriguy thank you sensei for the reply. just on other question regarding the sake used. does the type of sake alcohol content, brand, quality of drinking sake affect the umami flavor used in the sauce? is there a particular brand that you personally favor or should i just use the cheapest priced sake i can find? cheers
This is amazing! How do you store the tare so it doesn’t go bad? With all the fats and juices from the chicken, wouldn’t there be a lot of bacteria build up after leaving it for so long?
Whether at home or at the Yakitori shop, you keep it covered and fridged when not in use. You also heat it up every few weeks or as needed before using. That's how shops have been able to maintain their Tare for years and generations too.
How do you store the mother pot long term? Is there a need to boil it after use or guidance on whether or not to refrigerate it? Going to try starting out with the turbocharged tare once the grill arrives (bought the one in your profile)!
Welcome to Yakigang! Tare just means sauce and this would be Yakitori sauce and for ramen there's all sorts of Tare from Shio Tare to Miso Tare to Shoyu Tare. You can watch my chicken ramen video and also binge on Way of Ramen Videos to learn more about Ramen tares too.
Hello Yakitoriguy! Thank you for making all of these wonderful videos. Very excited to get started and I just had a question about tare and using it on different meats. Do you need to have a separate tare sauce for different meats? (EX: You should never dip chicken / pork / beef skewers into the same tare pot, even when cooked 90%)
There is no hard rule, so you can dip the other skewers in it if you'd like. However myself and my teachers don't so the flavors don't mix up. I only dip chicken skewers and onion skewers in the mother pot and use a brush for other skewers (pork, beef, seafood, veggies).
Soon as you were using scraps & bones I was sold my grandmother makes all her soup and sauces that way & I would eat anything she makes or that I can put the sauce on
This Channel is Amazing! the only Yakitori place I knew in Atlanta ( yakitori jinbei ) has stopped serving yakitori! I am going to give it a try my self and your videos are going to be so helpful! One question, I need to stay out of the sugar as much as possible so if I made this without the sugar would it ruin the flavors or if I reduced the amount do you think it would still be good?
Yea not too many people know about Yakitori yet, so less demand in non Japanese populated areas, but we're here to change that with Yakigang. Most of my Yakitori I do don't rely on the Tare, just the chicken, salt, some sake, and smoke from grilling so that should solve that sugar part. But even just soy sauce brushed on some skewers to make a nice flavor so try that instead of Tare.
Quick question if you have time. Could I use something like Stubbs liquid smoke to add smokiness to my tare? Like you added the chicken bones and onions. Could I also add smokiness? Not a lot just something to add complexity to the flavour. Thanks
You can totally make a variety of custom Tare to meet your style. So try it out, on another batch. Personally for my Tare, I wouldn't use liquid smoke. As that's usually wood type of smoke that isn't found in Yakitori (binchotan is odorless, and the smoke flavors are chicken fats). As you use the Tare and dip cooked skewers into it, it'll get the flavors.
And then do u put the mother sauce to the freezer??? Or just leave it out of freezer??? And are you covering the sauce? Aren’t they have expired date???
After you're done using it for Yakitori, just cover your container with plastic wrap or lid and put in the refrigerator. Just reheat every few weeks or so or before use.
Let me explain why you don’t need to be too worried about expiration as a few here just decided to be condescending in their reply. There is quite a lot of sugar and salts in the tare. In high concentrations you’re not going to get bacterial growth in the tare. When you introduce proteins, to play it safe, you should heat it up, per the YT creator’s instructions, every so often and put in the frig. Many curing methods, such as for beacon, also use salts and sugar heavily.
Thank you for sharing ^^. I have a question : Will your tare (mother pod) be spoil ? And how do you reserve your Tare ? Thank you again ^^
Keep it covered in the fridge when not in use and reheat every few weeks. My Tare is 2 and a half years old and going strong!
Yakitoriguy Thank you for your reply ^^ I am making my own Tare today ! But I add a little chillie flake to kick up some Heat! Thank you bunches ^^
@@Yakitoriguy When you say "Reheat", do you mean bring to a boil?. Thanks!
@@JoeyLorenzo Barely to a boil. More simmer. Boiling can overcook the sugars/soysauce making it a bit bitter.
Absolutely yakitori is one of my favorite. Thank you for sharing your videos. It will be great if you share links where to buy the supplies.
We made grilled fish for my mom’s birthday but since my little cousins aren’t really into fish I decided to make them yakitori and this sauce for them. Not only did they love it some of the adults wanted some sauce for their fish and a couple skewers of chicken too, no one could resist the smell of the tare. It was a big hit, thanks man.
Just bought a cheap Yakitori grill and cooked on it for the first time. I’m in love and obsessed with this style of cooking. Plus I really enjoy Yakitori. I’m hooked for life.
Yaki Gang 🤟
This channel is INSANE‼️Thanks for all Sensei‼️🔥🔥
Thanks for watching! Glad you're enjoying it.
In case anyone else missed it the recipe used here is
400ml Sake
400ml Mirin
60g sugar
150ml soy sauce
Is it 60grams or 60ml of sugar?
What 😅😅😅@@waveaslon
@@andreeadelroca-lu1wi the original ingredient list by OP says "180ml Sugar"
@@waveaslon g come one. Loads of luv I still don't know how to start my first tare. Shopping list is in 140£. Please help god bless.
Really liking this yakitori university!
Glad you like it!
Much love from Sydney Australia. Bring your motherpot here for a cooking tour! Will be happy to take you to our favourite yakitori spot
Thanks Sydney Yakigang! Hope to visit one day!
This playlsit has been fantastic. Thank you for the in depth lessons.
Hope you make some good Yakitori!
This channel is GOLD
Thanks for the love!
Been thinking about this for years, was so happy to stumble upon your channel for research. Finally was recommended this video after watching a few of yours and think I will finally dive in as I want my mother pot to be as delicious as it can be for those I want to share it with. Cheers~
Your channel is underrated, keep it coming!
Thanks for the praise! Working on it! Hope you enjoy the new videos!
Thank you for helping me up my chicken game!
I made the turbo charged starter tare and it was AMAZING. We had another family over, and everyone was raving about the sauce. Thank you!
Glad you enjoyed it! Yakitori is definitely more fun when you can share with others!
You need to edit these into shorts - the content is AMAZING! Also maybe a recommended products page? I've bought charcoal and a smaller bbq just from ur content
Thank you! Yea I have a Amazon shop. Link in the comments where everything I use is there.
You are a great teacher!
Thanks! I'm still a student but happy to share what I know so far about Yakitori!
OMG!!!!!!!, just to look at that sauce make me hungry. I have to make some. Thank u for sharring this video.
Yes get your Tare mother pot started! Thanks for watching!
Very nice. Since I can't keep a mother pot going for very long, I start off with a thicker sauce by forgoing the sake and letting the soy sauce reduce down over a very low heat. I also throw in crushed garlic and some candied ginger while it's reducing (I love the zing both give). One year I didn't have any mirin, and substituted apple cider vinegar which got me a bunch of thumbs up from Japanese friends, so I kept doing that. Definitely going to try that method of adding left over chicken parts to the pot.
Yea definitely try the turbocharged Tare! Also I shared some tips for Tare storage, check it out if you have not yet here: th-cam.com/video/NWf7JfpEqso/w-d-xo.html
Your tare travels around more than me 😆😂🙌🏻
this is exactly the video i have been looking for! thank you!
Thanks for watching!
thank you so much Yakitoriguy , I really learn a lot from you, thanks.
Great Stuff. Best from Berlin-Germany
Thanks for the hello from Berlin!
Super helpful and simple breakdown of how to make tare. Thank you! Wife and I are about to break in our new authentic Konro grill from Japan!
Thanks for watching! Hope all the videos continue to inspire you to make more Yakitori with your new grill.
Hey Yakitoriguy...dude!!! Finally the tare..thank you so much !! Now I just have to buy the grill 😀
Glad you like the video. Yup get that Livart grill here: bit.ly/2Ay3AgP Don't forget the Yakitoriguy 15% off discount code too!
Enjoy!
I learned so much. Thank you
New subscriber, Absolutely adore your videos.. lived in Gotemba for a year and a half.. THANK you for showing me the sauce that I have been craving for years
Welcome to Yakigang!
Great job on the new style and the edit!
Glad you like the new version. It definitely takes more time/work to film/edit but hope I can get quicker at it! Thanks for watching!
Keep up the great work brother!
Thank you!
Thank you for sharing , excellent information
I just learnes how to accumulate flavours from this video. Thank you.
Yup, it gets better every week!
BEST YAKITORI VIDEOS NA
Thanks for the support! Will keep on working hard to make more!
This is tremendous. I did season it a bit more, with the following:
2 Thumb sized pieces of Ginger, peeled and sliced thickly
6 Cloves of Garlic, crushed and sliced thickly
Both were added to the basic stock before bringing to a boil.
Yea Garlic and Ginger are aromatics added into Tare at some shops!
@@Yakitoriguy Just used the "mother" with some pork "yakitori" skewers. OMG...unbelievable!!!
Great videos! I spent some time in Okinawa and Yakitori was my go to late night snack!!!!
Thanks for watching! Yea Yakitori in Japan is the best! Hopefully you can recreate those memories with my tutorials at home.
Soooo wonderful! Thank you!
Thanks for watching!
How to keep this sauce for long time , can I preserve it in fridge?
😳 I never knew Tare until here!
30 year tare, gives you goosebumps just thinking.
i love the philosophy behind the tare!
Glad you found what you needed. Thanks for watching!
Thank you for sharing your knowledge👍🏼
Thanks for watching!
Great video! Nice job!
Thanks glad you like this one!
do you heat up the mother pot before adding the fresh tare? or can you add the hot fresh tare to the cold mother pot?
Awesome, thank you 🌹
Do you use the same Tare pot for fish as for beef and chicken, does it all blend without a dominant flavor so can be used for all?
Thank you so much for this! I've been wanting to learn yakitori and this is taught in an engaging and easily digestible way.
I do have a question. In American BBQ it's recommended to not smoke seafood in your main smoker as it might pass on that flavor to future cooks. Is there any sort of common meats or types of skewers that you would not recommend to dip in your mother tare because it might pass on an "off" flavor?
Glad you like the videos! Yea general rule is only dip chicken and veggies used in your Tare so in my case onions only as other meats (seafood, pork, beef, organs) will add the extra flavors and muddle it. Check out my other grilling tutorials where I specify which skewers I dip and don't. For example I don't dip my liver, but just brush it on with Tare put in another container. Grilling Video: th-cam.com/video/Cb78gv3A6a8/w-d-xo.html
Thank for the video brother I'll try it
Total Awesomeness…
Thanks…. 🙏
Glad you liked it!
Is it recommended to make a tsugitashi tare if you are only making yakitori at home for one or two people and maybe only make it a few times a month, or will the tare spoil?
Great video! Thank you so much yaki man!
You bet! Thanks for watching!
Thanks for your videos, I love yakitori and your vids helps me make it from home. Subbed!
Thanks for watching and glad you can make good Yakitori at home! Make sure to turn on notifications too for all the upcoming vids!
Love your video's! I will practice!
Thanks for watching. Glad you're loving them!
great video thank you for taking time to do this ☺️☺️
Thanks for watching!
Can you do a clip how to use smokechips when doing youre yakitori?
Thank you so much for the lesson sensei. Really want to try the tare but unfortunately cant find sake in my region 😢
Is there anything i can use instead to substitute sake?
ありがとう
Thanks for watching!
Amazing video! Thank you so much, I can't wait to make my first skewers.
Thanks for watching! Watch/Rewatch any of the previous videos to catch all the tips I share. Good luck!
Trying this whole yakitori thing tomorrow. I’ll let you know how it turns out. Thanks a bunch my man !!
Just watch every second of all my videos! I've packed it with small details to help improve your Yakitori. Enjoy!
Well how did it go?!?!
SkyBlue 👌🏼👌🏼
Loving the turbo charged version as I hadn’t appreciated, but makes complete sense, that the tare pot isn’t freshly made for each meal. That’ll explain why my tare seems so ‘wet’ and lacked thickness. This is my Saturday sorted
Just Finished making the turbo charged version. Takes what I’d previously made to a whole new level. Depth of flavour is great. That’ll make my lunch tomorrow go with a 💥.
That's great! Yes overtime it gets thicker from the chicken drippings and from being heated up (reheating the pot, plus you're dipping hot skewers into too) Hopefully you're keeping track of it's official birthdate!
Great video dude. 🤘😊
Thanks for watching!!
this was great! what container do you keep the mother tare in? what is the maintenance on the tare?
Glad you liked it! They are Cambro containers from restaurant supply shops. Links in description.
@yakitoriguy do you clean the container the tire is in?
Great video! Interested to know how you store your tare (container, temperature, boil) as I’d like to make an heirloom one too! (Only a weekend warrior tho)
Thanks for watching! Just keep your Tare covered in plastic wrap or air tight container and leave it in the fridge. Make sure to heat up every two weeks or so or before use.
@@Yakitoriguy thanks alot for sharing
@@Yakitoriguy when you heat up, do you heat it to a simmer or what temp?
@@Yakitoriguy how easy is it for the Tare to go bad if you forget to wrap or don't keep in fridge?
Hi YakitoriGuy, can you show us how to make tsukune yakitori please? Thank you so much for putting all these info together in this channel!
I have a Tsukune video in editing right now! Stay tuned!
I made my first Tare... with roasted chicken bones, 2 parts Mirin, 2 parts Sake, 1 part good ($$) Japanese soy....and some garlic cloves/ginger/long onion/brown sugar.
I skimmed a lot. Strained everything, and slowly reduced by 1/3 to 1/2.
But it seemed very salty, and a touch bitter. I may have added too much soy, or used a very strong soy sauce, or reduced it too much.
So I made an additional small batch of 1/2 Mirin and 1/2 Sake, and cooked-off the alcohol (no soy).....and added that into my (too) salty Tare.
Wow, that solved the problem completely.
Yup, the recipe is definitely just a starting point, it'll always change based on how much fat went into the mother pot from the Tare, climate/temp, type of sake/soy/mirin used etc. I'm always changing up the ratios each batch a bit too. Glad you found the sweet spot for yours.
I really value the details that answer many questions I have about the sauce. I lived in Japan for two years and the aroma of the yakitori grills I passed walking from the train station have stayed with me as one of my fond memories. It`s right up there with the Five O`Clock Chime played every day. You make it easy to understand the process, outcomes and cultural points, which makes this one of the most valuable lessons in the culinary culture of Japan. I didn`t think you could keep a sauce with drippings on and on, even when refrigerated. How is it that it doesn`t go off and cause health issues? I mean, I know it has drippings and pieces from fully cooked meat, but still, how does it remain safe to serve over time? Oh, one more question: is it OK to grill the yakitori under an oven broiler? I made it like this twice - for about 6 minutes before basting it with the tare. Then after 4 more minutes, I re-basted and served.
The smell of Yakitori grilling, especially the aroma of smoked Tare is definitely addicting. I do mention this in other videos as well, but at shops in Japan, the Tare container is next to the hot grill, so it's actually being heated up right there. In addition, you're dipping really hot skewers constantly every few minutes, which can cook the Tare over the course of a whole dinner service. Also every few days, you're putting in new hot Tare on top to replenish the mother pop. Lastly, every night, the Tare is covered and put in fridge and then reheated every few weeks or so.
In regards to using your oven/or broiler. You can definitely cook meat that way to try things out, but the difference is with Yakitori on a grill you get meat drippings, that hit a heating element, creating the sizzling juice smoke that wraps the meat with more flavor. That's the distinct flavor difference between oven vs grilling, or even pan cooking. Hope that helps!
Since you dip skewers into the mother tare, how do you keep it from spoiling? Or does it never spoil?
I keep it in the fridge and reheat it every week or so. Also you're not dipping raw skewers. It's hot skewers that cooks the tare as you dip.
I talk about it in my previous video here: th-cam.com/video/Cb78gv3A6a8/w-d-xo.html
Awesome videos! Just donated some chickens as a thank you. Wondering if you can maybe list brand names of sake, Mirin and soy sauce that would work for this?
Looking in my local Asian grocery store and wine stores and having a hard time finding the same products. May 2 or 3 options for each ingredient?
Thanks again!
Thank you for being part of Yakigang and the chickens! I made this follow up video on sake. Hopefully it can help. th-cam.com/video/NWf7JfpEqso/w-d-xo.html brands won't matter as much more about the ingredients. Pure Mirin vs Mirin like condiment with additives. Takara, Shirakiku, Yaegaki are just some that comes into mind. For sake any drinking sake that's not nigori will work. Shochikubai, Yaegaki, Ozeki are cheap ones that come in large bottles.
Can’t wait to try the tare out. Had great succes with the chicken leg skewers this weekend on the konro grill. Will you do a video on binchotan? Curious about techniques for starting and keeping the heat consistant. Cheers from the Netherlands!!
Glad you're having success with the lessons! I do plan on doing a video on my charcoal grill. However it might only be general tips as there's so many variations on charcoal grill sizes/shapes and different types of charcoals available.
@@Yakitoriguy Thanks for the reply, looking forward to the video. The tare turned out great as well. A lot of recipes call for equal parts soy sauce and mirin with less sake. I like how this tare allows for more depth of flavor by reducing the amount of soy sauce. Supercharing it with the bones is quite the magic trick as well.
Great video! Thank you for the information!
Glad you like it!
I used half and half Tamari and Koikuchi Shoyu
And a Nigori sake I like drinking (cut a little of the sugar)
And sadly the nicest-ish Mirin that I could find in Stockholm, which was okay.
Came out super delicious! Everyone loved it, I can only imagine how great it gets after making more yakitori.
BI burned my first test batch though, slightly after I put in my sugar, which thankfully would have just turned out to be no more then 2 dl end product.
I was over confident in letting it reduce while I was prepping some chicken, maybe not the smartest to do when testing something new.
Glad you guys liked it! The learning process is always fun! You get better and better each time. Keep it up!
Thank you so much for your help.
Happy new year.
I have ordered Iwatani CB-ABR-1 . What is your opinion for this for yakitori?
It's a fun grill because with the gas cans you can take it anywhere. Just watch out for hotspots, it'll burn any of the exposed wooden skewers.
@@Yakitoriguy thanks 🙏 I really appreciate it so much. I already have the from iwatani the portable gas stove and the plate for yakiniku.
By any chance if you ever visit Greece come to Thessaloniki and I will show you around.
Thanks again
ありがとうございます。
I’m gonna try this . ✨🙏
enjoy!
would love to hear more about the philosophy behind the tare btw ;)
Do you prepare tare for each type of meat, like tare for chicken bbq only, tare for pork bbq, etc. or can you basically dip any type of bbq into the tare?
I personally only dip chicken into my Tare pot as with many shops to avoid the flavors being changed by the other meats. For other meats I just add to another bowl and brush it on as needed.
継ぎ足しメソッドで造られたタレは、ベースの調味料を同じくしても、使っている鶏の種類や炭の種類でも味が変わってしまうでしょうから、文字通り真似できないですね😅👍震災の時はタレを持って逃げたと言う、焼き鳥屋さんや鰻屋さんが時々おりますが、バックアップを持って歩いていらっしゃるのにはビックリしました。長年のほほんと食べていましたが、改めて焼き鳥凄いわ～💦ｗｗ
はい凄く深いストーリーこもってるのがのがタレですね。皆に知ってもらいたいです！
helpful video, just a question what if we dont make yakitori all the time. will the tare still be good if weeks go by or we need to reheat at least once a week even if not using?
It'll probably be ok, but it depends on many factors on how you used it and stored it. Definitely recommend using it as often as possible. Check this out for more: th-cam.com/video/NWf7JfpEqso/w-d-xo.html
Loving your videos. For your tare, do you have to heat it up each time you use it?
Not everytime, but every so often depending on usage. Check out my latest Tare 2022 video where I answer these top tare questions and more: th-cam.com/video/rTsPPgpRcnk/w-d-xo.html
@@Yakitoriguy Thank you
@@Yakitoriguy I will be attempting to brake down a chicken a la Yakitoriguy tomorrow
Good stuff
Thanks for watching!
thank you this was very insightful! i have been making mine a little off beat by avoiding mirin since i cant find the good stuff locally but i plan on making a trip to an asian market very soon to do so, but i also have my own twist where for my sugar i use local maple syrup and i gotta say its adds a whole extra layer of umami to the tare and im wondering what you and anybody else thinks of this?
There's recipe that uses Japanese candy syrup so maple doesn't seem too off from that. Try different things and see what you like!
how do you store thw mother sauce? how long can it last? thanks
First off, great videos.
They are super helpful, which is an understatement.
Anyways, i noticed your tare recipe says 180ml sugar and i wondered if you meant grams instead?
Or do you actually fill the cup with sugar to the 180ml line?
Sorry, if this is a kinda stupid question and thanks in advance.
Yea I did it in volumetric measurements, but weight woulda been more accurate. However as mentioned in the video, Tare is always changing getting thicker, sweeter, fattier etc based on usage so it's not an exact science, more art, and this recipe is more of a guideline of my basic Tare to get you guys started. Hope that helps!
Yakitoriguy
oh ok, i already made my first starter tare and mistook it for grams and it did taste a bit on the sweet side. I am going to fix it by adding to it with less sweet tare, i guess.
Also could you weigh the sugar amount out? Only if you have some spare time on your hands, of course.
It would be really helpful, as i would like to know how much excess sugar i put in my tare and it would show me how the starter tare is supposed to taste like.
Again, your videos are such a blessing for people like me, who want to learn.
Also, i am sorry for being this demanding.
@@frankhuytranquoe3280 My digital scale is out of battery at the moment. But for the video, I just measured out the sugar to the 180ml line in the measuring cup so you can do that if you wanted to be exact (although being rough is fine see below). I also did a Google search of 180ml sugar to grams and it came out as 150 grams. I looked up 30 grams to Tablesppoon and it comes out as 2.4 Tablespoon, so hopefully that gives you an idea of how much more sugar you had added.
As mentioned in the video though, over time, the Tare will evolve and change as more fats from the chicken goes in, all the salts already on the skewer going into the Tare as you dip etc. Even different sake you add to the chicken has different sweetness and that goes into the Tare too as you dip. So every time you make Tare to add to the batch you will adjust sweetness (sugar), saltiness (soy sauce), and deep umami (mirin) so you're basically already doing that second step right now by adjusting and making your second batch of Tare. And finally, all the taste is up to your preference too. Every shop has a different Tare. Mine is just a baseline for my Tare. Hope that all makes sense and helps!
Yakitoriguy
Thanks for taking the time and replying in such detail, you‘re the absolute best!
Keep doing what you do!
Greetings from Germany.
After your TARE has been in use in the mother pot for a few months or so, do you strain it to get the impurities out of your TARE?
Yup strain it out. Take a look at my updated Tare video where I share more tips too.
Great detailed video! I tried recreating it and it tastes awesome. I was wondering if there is any way to make the tare thicker?
Thanks! Over weeks as you heat up and reduct the Tare and also as it absorbs more chicken fats/juices from your skewers it'll get thicker so I wouldn't rush to get thicker right away. More fun to see the development. The "turbocharged" method will definitely be a bit thicker with the initial chicken fats and you can also just reduce it more now too if you want thicker. Hope that helps!
Can i dip chicken , beef, and pork all in one batch ?
Where do you store your tare? In the fridge, covered? Thank you for your tips, it's just fun after cooking.
Yes in the fridge. I made a video about how to store Tare here: th-cam.com/video/NWf7JfpEqso/w-d-xo.html
@@Yakitoriguy Perfekt.Thanks.
Do you use a ceramic tare pot?
hello sensei.
do you personally use garlic or ginger in preparing your tare to adjust the flavor? or does your master.
can i use kikoman soy sauce?
thank you ans great vid
In the beginning I added some ginger, but no longer do. I feel like the simple Tare is good and all the deeper flavors come from using it over and over. Yes you can use Kikkoman soy sauce.
@@Yakitoriguy thank you sensei for the reply.
just on other question regarding the sake used. does the type of sake alcohol content, brand, quality of drinking sake affect the umami flavor used in the sauce? is there a particular brand that you personally favor or should i just use the cheapest priced sake i can find?
cheers
Hell yeah man thanks for this video
Thanks! Finally got around to making a Tare video!
This is amazing! How do you store the tare so it doesn’t go bad? With all the fats and juices from the chicken, wouldn’t there be a lot of bacteria build up after leaving it for so long?
Whether at home or at the Yakitori shop, you keep it covered and fridged when not in use. You also heat it up every few weeks or as needed before using. That's how shops have been able to maintain their Tare for years and generations too.
Yakitoriguy that makes sense! How do I know it’s time to boil it and if I do how long should I boil it for?
How do you store the mother pot long term? Is there a need to boil it after use or guidance on whether or not to refrigerate it? Going to try starting out with the turbocharged tare once the grill arrives (bought the one in your profile)!
I talk about it in the next video on Quail eggs. But keep it covered and fridged, and heat it every week or so.
Hi just found your channel and subbed. been binge watching.... is this tare the same that they use on ramen noodles soup?
Welcome to Yakigang! Tare just means sauce and this would be Yakitori sauce and for ramen there's all sorts of Tare from Shio Tare to Miso Tare to Shoyu Tare. You can watch my chicken ramen video and also binge on Way of Ramen Videos to learn more about Ramen tares too.
Great stuff mate. just wondering if that turbocharged tare is also safe to keep re use, chill and reheat?
Yes, just keep it covered in the fridge. Reheat every few weeks.
Hello Yakitoriguy! Thank you for making all of these wonderful videos. Very excited to get started and I just had a question about tare and using it on different meats. Do you need to have a separate tare sauce for different meats? (EX: You should never dip chicken / pork / beef skewers into the same tare pot, even when cooked 90%)
There is no hard rule, so you can dip the other skewers in it if you'd like. However myself and my teachers don't so the flavors don't mix up. I only dip chicken skewers and onion skewers in the mother pot and use a brush for other skewers (pork, beef, seafood, veggies).
How does the tare not go off after so long?
Soon as you were using scraps & bones I was sold my grandmother makes all her soup and sauces that way & I would eat anything she makes or that I can put the sauce on
Yea with Yakitori we pretty much use everything. Skins Cartilage Fats Bones all can be made into something!
Thx for the share and hello. Do you mix the freshly made turbo charge tare to mother tare ?
Yes you can mix into it. When you need to make more tare, you can make either versions and add to the top to keep refilling.
This Channel is Amazing! the only Yakitori place I knew in Atlanta ( yakitori jinbei ) has stopped serving yakitori! I am going to give it a try my self and your videos are going to be so helpful! One question, I need to stay out of the sugar as much as possible so if I made this without the sugar would it ruin the flavors or if I reduced the amount do you think it would still be good?
Yea not too many people know about Yakitori yet, so less demand in non Japanese populated areas, but we're here to change that with Yakigang. Most of my Yakitori I do don't rely on the Tare, just the chicken, salt, some sake, and smoke from grilling so that should solve that sugar part. But even just soy sauce brushed on some skewers to make a nice flavor so try that instead of Tare.
@@Yakitoriguy Thanks so much for the reply! we are going to give it a try soon. Keep the amazing videos coming!
You missed out on Yakitori Denchan! Unfortunately it closed in 2000, but I still crave it!
Quick question if you have time. Could I use something like Stubbs liquid smoke to add smokiness to my tare? Like you added the chicken bones and onions. Could I also add smokiness? Not a lot just something to add complexity to the flavour. Thanks
You can totally make a variety of custom Tare to meet your style. So try it out, on another batch. Personally for my Tare, I wouldn't use liquid smoke. As that's usually wood type of smoke that isn't found in Yakitori (binchotan is odorless, and the smoke flavors are chicken fats). As you use the Tare and dip cooked skewers into it, it'll get the flavors.
Wow, that looks like it will be good ramen tare too. Have you tried it?
Yup I have a Yakitori Ramen video where I use this Tare check it out!
Thanks senseii
And then do u put the mother sauce to the freezer??? Or just leave it out of freezer??? And are you covering the sauce? Aren’t they have expired date???
After you're done using it for Yakitori, just cover your container with plastic wrap or lid and put in the refrigerator. Just reheat every few weeks or so or before use.
Tare don't expired, it will out lived you...
Bella Kuku Tanesia Calm down? Take an inhaler. 🙄🙄🙄
Let me explain why you don’t need to be too worried about expiration as a few here just decided to be condescending in their reply. There is quite a lot of sugar and salts in the tare. In high concentrations you’re not going to get bacterial growth in the tare. When you introduce proteins, to play it safe, you should heat it up, per the YT creator’s instructions, every so often and put in the frig. Many curing methods, such as for beacon, also use salts and sugar heavily.
Also the alcohol content
how do you preserve it long term, do you freeze it? like say i don't make yakitori for a year or two?
You can put it in your freezer but it won't really freeze with the alcohol and oil content. I definitely recommend making Yakitori often!
Hi there, how do you storage the mother pot or the newly pot after used?
In the fridge. Take a look at this updated Tare video, I talk about how to take care of your Tare. th-cam.com/video/rTsPPgpRcnk/w-d-xo.html
Thanks for the video ! One question I have is do you dip raw meat into the Tare or always cook a little first ? Thanks !
Never raw. Take a look at all the other grilling videos where I'm only dipping right at the end before serving to see more how it's used.