July 2019 · Chef John Reed, CEC, CCA
For the sauce:
- 3 fl oz Sake
- 6 fl oz Light Soy Sauce (Kikkoman, Yamasa or any traditionally brewed Japanese Shoyu soy sauce)
- 1 ½ fl oz Mirin
- ½ oz sugar
Optional items:
- Roasted chicken bones
- Smoked chicken bones
- Reconstituted dried shiitake mushrooms
Method
- Place the sake, soy sauce, mirin and sugar (optional items) in a small non-reactive sauce pan, bring to a simmer. Simmer until the sugar has dissolved. Reduce heat and allow to gently cook for an additional 4-5 minutes. Strain through a fine mesh strainer.
- Cool until needed. This may be kept in the refrigeration for 2-3 weeks, by portioning out as much as you need with a clean utensil.
Finishing technique:
- If you wish to add heat or spiciness to your Yakitori, sprinkle a light dusting of Torigashi Japanese pepper blend. Spicy foods are not a traditional flavor profile and chef’s leave it up to the guest to decide on the level of heat.
