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.
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.
- Amazu Sauce
- Black Bean Sauce
- Chiri-zu Sauce
- Hon Gaeshi
- Japanese Fish SauceIn Japan alone, there are three different types of fish sauce made: shottsuru (from Akita Prefecture), ishiru (from Ishikawa Prefecture) and ikanago-jōyu (from Kagawa Prefecture.) All are made from fish and shellfish. Japanese versions of fish sauces are milder than those in other countries because Japanese consumers don't like the strong fish smell of many imported brands.
- Japanese SaucesJapanese sauces are very simple sauces, compared to, for instance, the complexity of French sauces. Any cooking for Japanese sauces is generally just a brief, light simmer on the stove to reduce the liquid, and while a sauce may be an assembly of other sauces, those other sauces are all obtained commercially off the shelf.
- Nikiri Sauce
- Nitsume Sauce
- Ponzu Sauce
- Rice Wine
- Sambi-Zu Sauce
- Sanbai-Zu Sauce
- Seasoned Rice Vinegar
- Soy Sauce
- Teriyaki Sauce
- Tonkatsu Sauce
- Yakiniku Sauce
- Yakitori Sauce
-- Andy Rooney (American journalist. 14 January 1919 - )