Ebara Yakiniku Tare — Hot

Ebara's yakiniku sauce in the hot (karakuchi) style — the same savoury-sweet base as the mild, with chilli worked through it. The heat arrives after the sweetness rather than instead of it, so it is warming rather than punishing.

Yakiniku tare is the sauce Japanese grilled meat is built around, and it does two jobs. Before cooking it is a marinade, tenderising and seasoning at once. After cooking it is a dipping sauce. Most households use one bottle for both, and for good reason — the flavour matches itself across the meal.

The balance here sits between sweet, salty and savoury, with fruit and aromatics giving it body so it clings to meat instead of sliding off.

Why Choose It?

• Chilli heat, properly placed: it lands after the sweetness, not on top of it.
• Fruit in the base: apple and pear give it sweetness and help tenderise the meat.
• Marinade and dip in one: use it before the grill and beside it.
• It clings: thick enough to coat meat rather than run into the plate.
• Ready to use: no mixing, no building a marinade from scratch.

How To Use It:

• As a marinade: 30 minutes for thin slices, a few hours for thicker cuts.
• As a dipping sauce: poured into a small dish beside the grill.
• Fatty cuts: pork belly, short rib, chicken thigh — the heat cuts through them.
• Fried rice and noodles: a spoonful at the end for colour and depth.

The One Rule:
Do not pour it on early over high heat. It contains sugar, and sugar blackens long before the meat is done — marinate, wipe off the excess, then grill.

Storage:
Store in a cool, dark place. Refrigerate after opening. Never return sauce that has touched raw meat to the bottle.

Allergen:
Contains soy and wheat.

For the people at the table who always ask for chilli. Order now.