Japanese yakatori shops are famed for their grilled meats served on skewers. Bon Appetit May 2012 recently ran a feature on preparing tsukune, or chicken meatballs, at home. Ground chicken, miso paste, sesame oil, and scallions are the simple mixture that is loaded onto bamboo skewers.
Tare is a basting sauce made with soy sauce, sugar, and in this case, chicken broth. The chicken broth replaces the roast chicken drippings that are usually used to prepare tare, as in David Chang’s Momofuku tare recipe. While it obviously does not provide the same depth of flavor, the chicken broth is a convenient substitute. After initially grilling the meats, the basting sauce is then applied and caramelizes nicely on the barbecued meat.
Link to recipe here.
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