Yakitori Sauce

Name: Yakitori Sauce
Yield: About 1 large chicken thigh and 2 stalks of green onion
Ingredients: 6 tablespoons (90 ml) mirin; 4 tablespoons (60 ml) soy sauce; 2 tablespoons (30 ml) sake (Japanese rice wine); 1 teaspoon (5 g) sugar

☽月光 @cook_40418214

東京

Lightly sweet. I aimed for a smooth, refined flavor.
Recipe background:
I love the light sauce from a long-standing restaurant I frequent in Roppongi.
To achieve a delicate sweetness, I used extra mirin.

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Ingredients

About 1 large chicken thigh and 2 stalks of green onion

6 tablespoons (90 ml)mirin
4 tablespoons (60 ml)soy sauce
2 tablespoons (30 ml)sake (Japanese rice wine)
1 teaspoon (5 g)sugar

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Steps

1

[Sauce]
Add all the ingredients to a small frying pan and heat over medium-high heat.
Simmer until the sauce reduces to about half or just under half.
2

After 2–3 minutes, the boiling bubbles will become finer and the sauce will start to look glossy.
This is about when it has reduced by half.
3

Skim off any foam from the surface at the end.
The sauce is ready.
Depending on your heat, this takes about 4–5 minutes.
4

[Skewering]
Soak the skewers in water for a while to prevent burning.
Remove the skin from the chicken, cut it into pieces, and thread onto the skewers.
5

After skewering, gently press the meat with your hand to flatten it.
For the skin, blanch it first, then thread onto skewers.
6

[Grilling]
Lightly oil the grill rack (to prevent sticking).
Arrange the skewers and grill over medium heat for about 15 minutes.
7

After 5–6 minutes, when the surface starts to brown, brush the sauce all over and flip the skewers.
Grill the other side until browned as well.
8

For the finish, brush with sauce again and grill over high heat to caramelize.
Done!
If you like, add extra sauce, shichimi (Japanese seven spice), or sansho pepper to taste.