Yakitori are small skewers of meat, usually chicken but sometimes beef—or even horse—or vegetables, quickly grilled and glazed with a sweet and savory sauce. Yakitori sauce contains ingredients common to many Japanese sauces: sake, soy sauce, mirin, and sugar, but it is thicker than most Japanese sauces.
The skewers of yakitori are brushed with or dipped into the yakitori sauce at least twice during grilling: once when the food is three-quarters done and once again 1 minute before serving. If using wooden skewers, be sure to push the pieces of meat or vegetables right next to one another so the wood between the pieces doesn’t burn. The ends of wooden skewers should also be wrapped in aluminum foil so they don’t burn.
|dark japanese soy sauce|
Combine all the ingredients in a small saucepan and simmer for about 10 minutes, until reduced by half. Let cool. Yakitori sauce keeps indefinitely in the refrigerator.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.