Yakitori sauce is the basis for a number of grilled chicken dishes. As you use and replentish the sauce all summer long, it’s deep flavor becomes richer an more delicious. Yakitori, Japanese chicken skewers, make great appetizers, snacks or are wonderful as part of a complete meal.Yaki: refers to the Japanese cooking method yakimono, which includes grilling, toasting, broiling, roasting, and pan-frying. The yaki cooking method could be generalized as high and dry heat—confusing because sometimes oil is involved, but remember that oil is not “wet.”
Tori: refers to chicken. Toriyaki can be as simple as chunks of chicken thighs threaded on skewers with negi (a Japanese onion that looks like a giant green onion). Sasami no Ume-shiso
are breast fillets flavored with umeboshi (pickled plum) paste. Tori no Tsukune:
are delicious golden grilled chicken meat balls. Tebasaki
Grilled Chicken Wings use the two-bone wing section, skillfully woven onto skewers. Yakitori may also be grilled chicken wings, cartilage, skin, or liver.
Basting Sauce for Yakitori
from: The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
makes 1 ½ cup sauce
- 12 chicken wings (only drummets with the single bone are used in the original recipe,
but I used the tips and the joint with the double bone which are usually used for tebasaki)
- ¾ cup sake
- 1 ⅓ cups mirin
- 3 Tablespoons sugar
- 1 ⅓ cups shoyu
||Broil or grill the chicken wings until they are charred over about half their surfaces.
|In a medium 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. Stir to prevent burning. 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. Don’t toss the wings! Serve them hot or at room temperature.
Let the sauce cool to room temperature, then refrigerate for as long as a month. Reheat the tare before using it, and once every week between uses. Notice how rich and thick the cold sauce is?