Basic Yakitori Sauce

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


  • 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.
John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!

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