This is another post about yakitori sauce. If I’d been wise and efficient, I would have frozen the sauce I had made last spring (in the fall when the weather got too cold to grill outside) because the more you use and re-use this sauce, the better it gets.
Regular readers: I’ll be updating and fixing this post for a few days…
Basting Sauce for Yakitori
3 cups sauce
- 16 chicken wings
- 1 1/2 cups sake (rice wine)
- 2 2/3 cups mirin (sweet cooking wine)
- 6 Tablespoons sugar
- 2 2/3 cups shoyu (soy sauce)
In a broiler, or on a grill, cook the chicken wings until they are charred over about half of their surfaces.
In a large pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 minutes. At the end of the cooking, the sauce will be thick and glossy.
Strain the sauce through a strainer lined with cotton cloth, reserving the chicken wings. Let the sauce cool to room temperature, then refrigerate it for as long as a month.
Reheat the tare before using it, and once every week between uses.
|⇐ Previous Post||Next Post ⇒|
|Ebi-shinjo: Shrimp Dumplings||Stir-Fried Hijiki Rice|