TARE: A JAPANESE FLAVOR EXPLOSION

Tare Marinated Eggs

Tare (pronounced tah-reh or tah-deh) is a Japanese Sauce commonly used to flavor soups and broths. It’s what I cook my chicken thighs in when I’m making ramen. It has a delightful umami flavor and adds beauty to every dish.

TARE INGREDIENTS

¼ Sugar (or Maple Syrup)

2” piece Ginger, thinly sliced

5 cloves Garlic, thinly sliced

3 Green Onions, cut in 2” pieces

1 cup Tamari (or soy sauce if you prefer)

1¼ cup Mirin

½ cup Sake

1¾ Water

INSTRUCTIONS

Put all ingredients into a soup or stock pot and bring to a simmer. At this point, I typically add in boneless, skinless chicken thighs and cook for about 45 minutes. I have also used bone-in, skin-on chicken thighs, and I cook them for about an hour and 20 minutes.

Once the meat is done, remove it, slice it, and store it for Ramen, Bahn Mi Sandwiches, or salads.

Strain the garlic, ginger, and green onions from the tare and allow it to cool.

While the tare is cooling, add as many eggs as you like to some boiling water - cook them for EXACTLY 6 minutes, and put them immediately into an ice bath. Once cooled, peel eggs and add them to a jar.

Fill the jar with the cooled tare until it covers the eggs completely.

Refrigerate for 24 hours.

These eggs taste amazing on their own, but are especially delicious when added to Ramen! I also put them on top of salmon and rice for breakfast, or on salads for some extra flavorful protein