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This yakitori sauce is so versatile and can keep refrigerated almost indefinitely.  Not only great for dipping in skewers to be cooked over a grill, you can also use this as a glaze for pan roasted meats such as pork chops. 

Ingredients
½ cup water
2 ounces chicken skin
½ cup Suehiro Double Brewed Soy Sauce
¼ cup sake
¼ cup mirin

Method
Bring the water to a boil in a non-reactive sauce pot, then add the skin and cook for 10 to 15 minutes.  Do not skim the foam (aku) that forms on the top - usually it gets skimmed, but in this case does not.  Remove and discard the skin. Add the soy, sake and mirin, and reduce by one third.  Strain through a cheese cloth-lined strainer, chill and refrigerate if not using right away.



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