Sauces and Marinades

Tare sauce, made with soy, mirin and sake, is the most commonly used basting sauce for robata recipes. Other ingredients would typically include ginger, garlic, shiitake and chicken stock. The sauce adds a lot of additional flavour and depth to the robata, and it is highly recommended to vary the flavours of the tare sauce across different dishes. For a gluten-free version, replace soy sauce with a good-quality tamari sauce (this is also alcohol-free for a halal meal). To apply the tare sauce, use the dip or brush method: decant the sauce into a rectangular container long enough to hold the skewered produce, then simply dip or use a sauce mop or silicone brush to brush over the sauce.