Sauce - Sauce

Japanese: 垂汁 - たれ

A combination soy sauce used with grilled fish, shellfish, and poultry, such as kabayaki, teriyaki, and yakitori. It is usually made by combining equal amounts of soy sauce and mirin and boiling it down, but it can also be made by adding dashi such as katsuobushi (dried bonito flakes) or by adding sugar or oil to enhance the flavor. For nigiri sushi that uses simmered ingredients such as conger eel or clams, a sauce called "nitsume" is used, which is often made by adding soy sauce and mirin to the broth from boiling the conger eel and boiling it down. [Masako Ogawa]

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

蒲焼，照焼き，焼鳥など，魚貝や鳥獣肉の焼物に用いる合せじょうゆ。ふつう同量のしょうゆとみりんを合わせ，煮つめてつくるが，鰹節（かつおぶし）などのだしを加えたり，砂糖や油で味をととのえることもある。なお，アナゴやハマグリなどの煮物種を使う握りずしには〈煮つめ〉と呼ぶ垂汁が塗られるが，これにはしょうゆとみりんにアナゴを煮た煮汁などを加えて煮つめたものが多い。【小川正子】

出典　株式会社平凡社世界大百科事典第２版について　情報

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