In Japanese cooking, tare (tah-reh) is a seasoning liquid made from high-impact ingredients to create deep, unmami-rich flavor. The base might be miso, sesame paste, or even salt, but soy sauce (shoyu, in Japanese) is the most common. Among its many uses, tare can be added to broths, made into dipping sauces or brusshed on as a basting sauce for grilled foods. Here, we make a simple shoyu tare for seasoning grilled chicken that has been slashed to allow fat to render and the seasoning to soak in. The recipe makes about 3/4 cup of tare, but you will need only 1/2 cup for the chicken; the remainder will keep in the refrigerator for up to three weeks.
Source: Milk Street, July/August 2020
To make the tare:
In a medium saucepan over medium-high heat, combine the mirin, sake, ginger, garlic, mushrooms, and sugar. Bring to a simmer and cook, stirring occasionally, until reduced by about half; 8-10 minutes. Add the soy sauce, return to a simmer, then remove from the heat and cool to room temperature. Pour the mixture through a fine-mesh strainer set over a small bowl and press the solids to extract any liquid; you should have about 3/4C. Measure out 13C of the tare for basting the chicken.
Prep the grill. Nice and hot, two zone system.
While the grill heats, using a sharp knife, cut 2 parallel evenly spaced slashes on each chicken thigh, slicing through the skin all the way to the bone. Season both sides of the thighs with salt and pepper. Place the chicken skin side up on the cooler side of the grill. Cover and cook for 10 minutes. Lightly brush the pieces with tare, then re-cover and cook until the thickest part of the thighs not touching the bone reaches 175F, another 15-20 minutes, brushing every 4-5 minutes with more tare.
Flip the chicken skin down still on the cooler side of the grill. Brush the bone side with the remaining tare reserved for basting and cook until the skin side is lightly charred, about 2 minutes. Flip the chicken bone side down onto the hot side of the grill and cook until lightly charred, 1-2 minutes.
Transfer the chicken to a platter. Squeeze 2 of the lemon wedges over it, top with the scallions and drizzle with 3 tablespoons of the remaining tare. Let the chicken rest for 5 minutes, then serve.
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|Serving Size: 1 Serving (1327g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 637 (45%)|
|Amt Per Serving||% DV|
|Total Fat 70.8g||94 %|
|Saturated Fat 20.1g||101 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 381mg||117 %|
|Sodium 454.9mg||16 %|
|Potassium 4438.2mg||117 %|
|Total Carbohydrate 86.8g||26 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 73.5g|
|Protein 97.5g||139 %|
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Calories per serving: 1418
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