07 January 2010


For Christmas, Santa brought me a lovely gift. Momofuku cookbook. YUM! There's going to be some deliciousness coming from this book, but first, we talk about David Chang's lovely seasoning, called taré. It's a fabulous seasoning that you can use in all kinds of dishes. It's salty and meaty. It's got that umami flavour. And it's pretty easy to make:
2 to 3 chicken necks, or 1 lb of chicken wings
1 cup sake
1 cup mirin
2 cups light soy sauce
fresh ground pepper
Put the chicken bones in a deep sauté pan.

Chicken wings

You want to create a fond. Get the browned on the pot bits on there. So preheat the oven to 450°F, then place the the pan in the oven. It took me about an hour and a half to get the nice browned bits on the bottom of the pan, but you should start checking at half an hour. You want browned bits not burned bits. Cause browned is delicious, black is charcoal.

Browned chicken wing goo

Deglaze the pan with a wee bit of the mirin. Then add the rest of the mirin, sake and soy sauce. Simmer on the stove for one hour.


Strain the bones out, and season with a bit of fresh black pepper. This is your delicious seasoning taré.


This is great stuff. Meaty, soyish, and super salty. As a base for a salad dressing or a seasoning for ramen broth, it works crazy well. And, I confess, after tasting this delicious stuff, I find myself wondering... What would smoked taré taste like?


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KirkK said...

Hey BBQ Dude - I have this book on my wishlist at Amazon too... though the Tare recipe is a basic Yakitori no Tare. Though I tend toward the recipe from Japanese Cooking: A Simple Art, which a lot of folks (i.e. MFK Fisher and Ruth Reichl, and heck my Mom even had a copy) consider to be the definitive reference on Japanese cooking. As for smokiness, since you're a big grilling/smoking kinda guy, have you ever used Binchotan? It's a wonderful high quality charcoal that good Robatayaki places use. I use it at home, and it's fantastic.....

Bbq Dude said...

You need to get Momofuku ASAP. I've only done a few things out of there, but they've all been fantastic. The ramen broth in there is ridiculous.

I have very little experience with Japanese cooking, and have never used Binchotan. Just read up on a little online. Where do you get it?

KirkK said...

Hi BBQ Dude - You can get it at Nijiya.

Dr. Ricky said...

There's a Nijiya in San Diego?

KirkK said...


Nijiya Market
3860 Convoy St Ste 109
San Diego, CA 92111



Mitsuwa Marketplace
4240 Kearny Mesa Rd Ste 119
San Diego, CA 92111


Marukai Market
8151 Balboa Ave
San Diego, CA 92111

All with 1 1/2 miles of each other.

Bbq Dude said...

Thanks, Kirk. Stupidly, I'm out that way pretty frequently, but I've never seen Nijiya. I'll have to swing by there sometime soon.

Dr. Ricky said...

A Nijiya AND a Mitsuwa. Score!

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