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
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 :)
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!
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 :)
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. 😅
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).
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
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...
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!
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?
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.
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.
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!
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. 😃
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'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
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.
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?
Thanks Yakitoriguy for making such clear and encouraging videos. Do you recommend straining the tare through a sieve to leave behind any meat etc off the bones to help keep the tare purer and less therefore likely to go off, or is it better not to strain to maximise the flavour?
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!! 👍👍
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.
Awesome video, love your work. Silly question, with tare, can you dip in tare anything you are grilling (like unagi, beef, fish etc) or do you only use it for chicken? Starting my own tare batch soon and dont want it to go bad or develop bad flavor due to mixing. Thanks.
It's up to you, but I only dip chicken and onion skewers (as that's part of my Tare making) as other meats, seafood can muddle the flavors. You can always take some tare in a bowl and brush onto those other non chicken skewers when grilling.
@@Yakitoriguy excellent, thank you. Yep, thats what I will do. Wasnt sure if using anything other than chicken has potential to make it even better, but agree, prob too much downside. Good to stick with chicken.
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.
Thank you for the tutorial! 🫶🏿🫶🏿🫶🏿🫶🏿🫶🏿🫶🏿I love it and I’ll definitely will be using this recipe from now on! Countless blessings @Yakitoriguy 👊🏿👊🏿👊🏿👊🏿👊🏿🔥🔥🔥🔥🔥🔥🔥
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.
Great video! Was wondering if u substitute the sake/ mirin with non alcoholic option such as grape juice / apple juice, would it go bad after a few months despite following your method of storing??
I don't have much experience to say about how long it'll last but that Tare will still have sugar and salt which helps preserve. I would just constantly monitor every other week or so and reheat.
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 ?
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 😂
Keep using it, reheating it every time you're adding new tare and it should last for years. Make sure to follow the tips I shared in this video about keeping your Tare clean.
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.
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.
Do you clean/sanitize the tare pot before returning the simmered tare into it? Or does that mess it up? Don't want to kill my dinner guests, but also don't want to kill my tare haha.
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.
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
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?
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.
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.
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.
I was hoping you would be kind enough to answer a quick question: is it possible to marinade the chicken in Shio Koji a day prior to grilling or is this not done with Yakitori?
Generally no marinating or brining with Yakitori as it alters the texture into more mushy and muscular fibers are preferred. For the tenders some shops do a konbu brine which I've shown in my tenders/breast tutorial.
@@Yakitoriguy thank you so much for your reply and for your insight! Wishing you all the best, please accept my humblest thanks for the knowledge you have given your viewers
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
All the equipment you see is in my descriptions and my Amazon shop. However this isn't a super tight seal so I normally still wrap it in plastic when transporting.
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.
Tare just means sauce. Generally Tare used for Yakiniku (beef or pork) found at restaurants often is heavier on the garlic and onion notes sometimes sweet with fruits. Doesn't mean you can't use this Yakitori when eating Yakinku, but might feel different if you're used to Yakiniku Tare.
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.
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 :)
I nominate this guy for president.
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!
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 !
Thank you very much for informing about the sake-mirin substitutes, brother!!! I will try out definitely!
Just topped up my tare pot with it. Really great to watch the video again
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!
Greetings from Slovakia 🇸🇰. I tried your recipe and it is fantastic! Thank you for sharing 🙏
Glad you enjoyed it!
Got it. Thank you for all the information. Yakitori 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).
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 :)
Love this...watching from fiji❤
Thank you for sharing, this sounds like the real tare, will definitely try!
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.
TAHNK YOU ~ WHIDBEY ISLAND, WA
Love it! Thank you for sharing your knowledge. I geek out on this stuff.
Glad you're enjoying 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!
Thank you so much for sharing your recipe! ❤
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?
Great video YG!
Thank you PL!
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!
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... 🙂👍🏼🌶️🍓
Love the video's! Keep it up!
😭😭 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
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!
Thank you. You gave me courage to make my own yakitori some day
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.
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?
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.
Thanks for sharing recipe
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?
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. 😃
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.
Awesome channel 👍🏻 Do you ever clean out the tare pot and make new sauce or just keep making new tare and add to it?
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
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!
It’s all about the sauce 🙌🔥
It sure is!
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
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?
7:17 I use dry white wine, its a good alternative way to replace sake.
Yea some shops do use wine too!
Cool. I want to learn!
Thanks Yakitoriguy for making such clear and encouraging videos. Do you recommend straining the tare through a sieve to leave behind any meat etc off the bones to help keep the tare purer and less therefore likely to go off, or is it better not to strain to maximise the flavour?
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!
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.
Awesome video, love your work. Silly question, with tare, can you dip in tare anything you are grilling (like unagi, beef, fish etc) or do you only use it for chicken? Starting my own tare batch soon and dont want it to go bad or develop bad flavor due to mixing. Thanks.
It's up to you, but I only dip chicken and onion skewers (as that's part of my Tare making) as other meats, seafood can muddle the flavors. You can always take some tare in a bowl and brush onto those other non chicken skewers when grilling.
@@Yakitoriguy excellent, thank you. Yep, thats what I will do. Wasnt sure if using anything other than chicken has potential to make it even better, but agree, prob too much downside. Good to stick with chicken.
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.
Trying this recipe soon 🔥
Hope you enjoy!
love it
Thank you for the tutorial! 🫶🏿🫶🏿🫶🏿🫶🏿🫶🏿🫶🏿I love it and I’ll definitely will be using this recipe from now on! Countless blessings @Yakitoriguy 👊🏿👊🏿👊🏿👊🏿👊🏿🔥🔥🔥🔥🔥🔥🔥
very good
Chef thank you for sharing this
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.
Great video! Was wondering if u substitute the sake/ mirin with non alcoholic option such as grape juice / apple juice, would it go bad after a few months despite following your method of storing??
I don't have much experience to say about how long it'll last but that Tare will still have sugar and salt which helps preserve. I would just constantly monitor every other week or so and reheat.
Do you have yakitori restaurant in California? Are you still doing pop ups?
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.
Thank you very much!
Where can I get cooking chopsticks like you use?
I have your and many others on a Tare playlist
Thanks! Hope you enjoy this video!
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 😂
Thanks so much for the video! So if I keep using the tare it won’t go bad?
Keep using it, reheating it every time you're adding new tare and it should last for years. Make sure to follow the tips I shared in this video about keeping your Tare clean.
8:46 AAA GALAXY 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.
How do you store the rare if you’re only occasionally cooking it for your self and family?
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
Do you clean/sanitize the tare pot before returning the simmered tare into it? Or does that mess it up? Don't want to kill my dinner guests, but also don't want to kill my tare haha.
Do you heat the tare before dipping your chicken or can you use it right out of the fridge?
Thanks for the vids! Now have to get a yakitori grill.
I had same question. Did you ever find out?
@@couturec23 no he didn’t respond. I’m just going to assume it should be at least warmed up.
To clarify, do you need to dump the whole container and reheat everything?
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
Would Brown Sugar change the Tare flavors?
@Yakitoriguy have you tried using Jealous Devil Onyx Binchotan yet?
I ordered some, hopefully will make video soon
Do you ever strain the mother pot?
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.
Can we make yaki mustard in Nepal?
Can you freeze the tare if need to keep for longer?
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
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?
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?
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.
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.
How about using beer instead of sake?
Can you dip the meats in the mother pot? Or only chicken?
Is Amazake (non alcoholic sake) too sweet to use?
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.
Thank you for a very good long video aber
Thanks for watching!
I was hoping you would be kind enough to answer a quick question: is it possible to marinade the chicken in Shio Koji a day prior to grilling or is this not done with Yakitori?
Generally no marinating or brining with Yakitori as it alters the texture into more mushy and muscular fibers are preferred. For the tenders some shops do a konbu brine which I've shown in my tenders/breast tutorial.
@@Yakitoriguy thank you so much for your reply and for your insight! Wishing you all the best, please accept my humblest thanks for the knowledge you have given your viewers
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
So you say the tare can keep for a couple of months but then you also say the mother pot is like 4 year in, i'm a little confused. Cool video
Great video. You say the tare can last a few months if looked after correctly. How can you make a tare last for years?
Pretty much just the steps of using it/reheating it/adding more to it constantly as shown in the video. Mine is 4.5 years now.
Instead of Sugar can you use Maple syrup or Honey or Brown sugar instead? Did anyone try this?
How about shio koji?
Im Curious were you got your pot from? Been looking for something wider like that and has a good sealing cover.
All the equipment you see is in my descriptions and my Amazon shop. However this isn't a super tight seal so I normally still wrap it in plastic when transporting.
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.
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.
Hi Yakitoriguy, what is the different between yakitori tare and yakiniku tare? Can I use this tare for yakiniku?
Tare just means sauce. Generally Tare used for Yakiniku (beef or pork) found at restaurants often is heavier on the garlic and onion notes sometimes sweet with fruits. Doesn't mean you can't use this Yakitori when eating Yakinku, but might feel different if you're used to Yakiniku Tare.