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Yakitori Sauce

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:
1 cup water
3 ounces chicken skin
1 cup Yugeta Shoyu double-brewed soy sauce
1/2 cup sake
1/2 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.