Tare (垂れ or タレ, Japanese pronunciation: [taɾe]) is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth in order to add to the complex combination of flavours, and as a braising liquid for meat (e.g. chāshū).

Ingredients

• 500g pumpkin peel, insides, tops, seeds all the ‘leftover’ bits of the pumpkin
• 240g soy sauce
• 240g mirin
• 120g sake
• 120g dark brown sugar
• 30g sherry vinegar
• 35g cloves, smashed and peeled
• 1 (2-inch) piece ginger, peeled and sliced
• 30g whole black peppercorns

Method

1. Set the oven to 180c.
2. Place the pumpkin trimmings on a baking tray.
3. Roast the pumpkin trimmings until golden brown in the oven.
4. In a medium saucepan over medium heat, add all the ingredients and whisk together until smooth.
5. Bring to a boil, then reduce heat to a simmer and cook until the sauce has reduced by half and thickened enough to coat the back of a spoon evenly, 15 to 20 minutes.
6. Strain before serving.

Check out more seasonal recipes you can easily follow to keep you warm and cosy.