Yakitori Sauce Recipe by ☽月光
This recipe is translated from Cookpad Japan. See original: 焼き鳥のたれ Yakitori Sauce Cooking Instructions 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Upsidedown Apricot Cake California Farm Air Fryer Swedish Meatballs California Farm Lady Finger Cookies Upsidedown Apricot Cake California Farm Air Fryer Swedish Meatballs California Farm Lady Finger Cookies Couscous salad with tuna Sprouted Raagi and Moong Dhirde Grilled T~Bone Steak 🥩 Chicken liver karahi Tinda masala (apple gourd curry) Instant-Pot Chicken Curry California Farm Lady Finger Cookies Sour corn 🌽 Nutritious Soy Milk (home-made) Jaggery Gandhoraj Lemon Sarbat Couscous salad with tuna Sprouted Raagi and Moong Dhirde Grilled T~Bone Steak 🥩 Chicken liver karahi Tinda masala (apple gourd curry) Instant-Pot Chicken Curry California Farm Lady Finger Cookies Sour corn 🌽 Nutritious Soy Milk (home-made) Jaggery Gandhoraj Lemon Sarbat