Yakitori Sauce
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
Directions
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.
Yakitori Sauce
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
Directions
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.