Taré is yakitori barbeque sauce. Yakitori is smokey, juicy and delicious. I think some of that deliciousness is due to the fact it’s meat-on-a-stick. Who doesn’t love meat on a stick? I know I do! Using taré to season the ramen broth lends it some of that yummy meat-on-a-stick flavour.
The super-smoky barbeque flavour is created from roasted chicken bones. Chicken carcasses are perfect for this. The carcasses had the butts attached so there was a lot of fat in the pan after roasting, so I drained bit of it out and saved the browned bones and caramelized fat for deglazing.
After deglazing and reducing with sake, mirin and soy sauce, the taré was ready to use for seasoning. Salty, with a smokey, meaty flavour, the taré will really give the ramen broth depth.