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.
6 tablespoon sake
⅔ cup (6 oz / 175 ml) soy sauce (dark)
2 tablespoon mirin
2 tablespoon 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.
In Japanese, it is called “Yakitori no tare”. “Tare” means “sauce” in Japanese.