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Yakitori Sauce



Yakitori Sauce is a Japanese sauce for barbequing.

Items are brushed with it before grilling, then brushed with it a few times more while cooking. The sauce is also served at the table as a dipping sauce.

There are many different versions: some will add fish stock, others chicken stock.

Yakitori Sauce can be bought in bottles at stores. Some brands are even aged for up to 3 years.

Cooking Tips

6 tbsp sake
2/3 cup (6 oz / 175 ml) soy sauce (dark)
2 tbsp mirin
2 tbsp sugar

Combine, bring to a boil, let boil for 30 seconds. Remove from heat, let cool.

If you plan to use the sauce as a dipping sauce at the table, set that sauce aside first so that you don't contaminate it with any raw meat juices from the brush.

Language Notes

In Japanese, it is called "Yakitori no tare". "Tare" means "sauce" in Japanese.

See also:

Japanese Sauces

Amazu Sauce; Awasezu; Black Bean Sauce; Chiri-zu Sauce; Hon Gaeshi; Japanese Fish Sauce; Japanese Sauces; Nikiri Sauce; Nitsume Sauce; Ponzu Sauce; Rice Wine; Sambi-Zu Sauce; Sanbai-Zu Sauce; Seasoned Rice Vinegar; Soy Sauce; Sushi-zu; Tamari; Teriyaki Sauce; Tonkatsu Sauce; Yakiniku Sauce; Yakitori Sauce

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Also called:

Yakitori No Tare (Japanese)

Comments


Citation

Oulton, Randal. "Yakitori Sauce." CooksInfo.com. Published 12 December 2004; revised 25 April 2007. Web. Accessed 04/30/2016. <http://www.cooksinfo.com/yakitori-sauce>.

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