Tare sauce is easy to make and is so much better than the premade stuff and you get to try out different ingredients.
Just equal part soy sauce, sake, and mirin. Cook until thickened. Adding sugar can help it thicken, or you can opt to use corn starch.
Skin-on chicken thighs, deboned is perfect for this. Cut it to flatten it for even and faster cooking. Simply season it with salt, pepper. The perfectly crispy skin is amazing with this.
Chop the chicken into pieces with the skin facing down (helps it not fall apart).
Mince garlic and ginger and crisp it up with the residual chicken grease in the pan. Transfer them into the tare sauce. Drizzle the sauce onto the chicken pieces.
For veggies, my fav is a simple steamed broccoli and carrots with nothing added. The pure veggie flavor really shines with the chicken and rice. Microwave is a great way to steam. Put your veggies in a bowl and place a lid on (I use a plate). Heat for 2-3 minutes.
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Tare sauce is easy to make and is so much better than the premade stuff and you get to try out different ingredients.
Just equal part soy sauce, sake, and mirin. Cook until thickened. Adding sugar can help it thicken, or you can opt to use corn starch.
Skin-on chicken thighs, deboned is perfect for this. Cut it to flatten it for even and faster cooking. Simply season it with salt, pepper. The perfectly crispy skin is amazing with this.
Chop the chicken into pieces with the skin facing down (helps it not fall apart).
Mince garlic and ginger and crisp it up with the residual chicken grease in the pan. Transfer them into the tare sauce. Drizzle the sauce onto the chicken pieces.
For veggies, my fav is a simple steamed broccoli and carrots with nothing added. The pure veggie flavor really shines with the chicken and rice. Microwave is a great way to steam. Put your veggies in a bowl and place a lid on (I use a plate). Heat for 2-3 minutes.