Beef Yakitori With Tare

Mike Reid


  • 300g Sirloin beef 
  • 500g chicken wings 
  • 250ml Sake
  • 250ml Mirin
  • 450ml Usukuchi (light soy sauce)


  1. Preheat the oven to 230°.
  2. Spread the wings out in the oven for 45 mins to 1 hour, check on the bones after about 40 minutes and make sure they’re just browning not burning.
  3. When the wings are browned, remove the pan from the oven and put it on the hob. Pour a splash of the sake into the pan and put the pan over a burner and turn the heat to medium-high. Once the sake starts to bubble, scrape the sediment up off the bottom of the pan.
  4. Once the sediment is free from the bottom of the pan, add the remaining sake, mirin and soy to the pan and turn the heat under it to high. Bring the liquid to the boil, then lower the heat so that it barely simmers. Cook for 1 hour. It will reduce somewhat; the flavours will meld and the tare will thicken ever so slightly.
  5. Strain the bones out of the tare and season the liquid with black pepper.
  6. Continue to reduce down till you have ¼ of liquid remaining.
  7. Slice your beef thin, as if cutting for a sashimi. Once all the beef is sliced, rebuild it in the same shape back on the metal skewers.
  8. Season beef with a pinch of salt. Cook over fire and brush with your tare as it’s cooking. As it starts to brown, turn and brush the beef with tare.
  9. Serve either on its own or with a side dish like a salad.
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