Tare may look like molasses, but it is actually a very flavorful soy/mirin/sake reduction which hits the trifecta of sweet, salty, and unami tastes. I have used it in a separate post as a glaze for Japanese chicken meatballs, and I have also used it to glaze beef pinwheels stuffed with scallions. I find the easiest way to buy sake for cooking is to buy little one cup bottles. My local Kroger carries them. This recipe is an adaptation from Serious Eats.
½ cup mirin
½ cup soy sauce
¼ cup sake
¼ cup dark brown sugar
1 Tbs white vinegar
3 Cloves garlic, peeled
3 scallions, cut into 1 inch lengths
1 inch of ginger, peeled and cut into slices
1 Tbs. black peppercorns.
Combine all the ingredients in a saucepan.
Bring to a boil, and then reduce to a simmer. Cook for about 45 minutes until the liquid is reduced and has the consistency of molasses. Strain out the solids and put the liquid in a jar. It will keep indefinitely covered in the refrigerator.