Yakitori Sauce
Greg Dunmore
This classic yakitori sauce is rich, savory, and incredibly versatile. Traditionally used for glazing grilled chicken skewers, it is equally delicious brushed onto pork chops, chicken, beef, or vegetables. Thanks to the salt content of the soy sauce, it keeps exceptionally well in the refrigerator.
Ingredients
- ½ cup water
- 2 ounces chicken skin
-
½ cup Suehiro Double Brewed Soy Sauce
- ¼ cup sake
- ¼ cup mirin
-
Sarashi Cotton Cloth (or cheesecloth)
Directions
- Bring the water to a boil in a non-reactive saucepan.
Add the chicken skin and simmer for 10–15 minutes. Do not skim the foam (aku) that rises to the surface, as it contributes flavor to the sauce.
- Remove and discard the chicken skin.
- Add the soy sauce, sake, and mirin. Simmer until reduced by about one-third.
Strain through a sarashi cotton cloth or cheesecloth-lined strainer.
- Use immediately, or cool completely and refrigerate.