Secret Yakitori Sauce Recipe by Hanako
This recipe is translated from Cookpad Japan. See original: 秘伝・焼き鳥のたれ Secret Yakitori Sauce Cooking Instructions 1 Grill the chicken skin in a frying pan until browned, then blot excess fat with a paper towel. 2 In a pot, add the mirin and sake and heat. Before it boils, remove any excess fat, then add the browned chicken skin, coarse sugar, light brown sugar, and glucose syrup. 3 Once it comes to a boil, reduce to low heat and simmer, stirring with a spatula, until the mixture thickens. 4 Add the soy sauce and kombu, increase to high heat, and bring to a boil. Remove the kombu, then simmer on low heat until the sauce becomes glossy and thick. 5 Finish by squeezing in the lemon juice and straining the sauce through a paper towel. Once cooled, transfer to a clean container and store in the refrigerator. 6 Use a container deep enough to fit yakitori skewers. 7 Each time you dip grilled meat into the sauce, the flavor will deepen, and the emulsification helps prevent spoilage. 8 When the sauce runs low, keep topping it up with new sauce. For reference, my sauce has been aging for two years. 9 Boil the chicken skin, then simmer it with the sauce in a frying pan and serve over rice. 10 On January 17, 2017, thanks to everyone, this yakitori sauce recipe made it into the top 10 most popular searches. Thank you! 1 Grill the chicken skin in a frying pan until browned, then blot excess fat with a paper towel. 1 Grill the chicken skin in a frying pan until browned, then blot excess fat with a paper towel. 2 In a pot, add the mirin and sake and heat. Before it boils, remove any excess fat, then add the browned chicken skin, coarse sugar, light brown sugar, and glucose syrup. 2 In a pot, add the mirin and sake and heat. Before it boils, remove any excess fat, then add the browned chicken skin, coarse sugar, light brown sugar, and glucose syrup. 3 Once it comes to a boil, reduce to low heat and simmer, stirring with a spatula, until the mixture thickens. 3 Once it comes to a boil, reduce to low heat and simmer, stirring with a spatula, until the mixture thickens. 4 Add the soy sauce and kombu, increase to high heat, and bring to a boil. Remove the kombu, then simmer on low heat until the sauce becomes glossy and thick. 4 Add the soy sauce and kombu, increase to high heat, and bring to a boil. Remove the kombu, then simmer on low heat until the sauce becomes glossy and thick. 5 Finish by squeezing in the lemon juice and straining the sauce through a paper towel. Once cooled, transfer to a clean container and store in the refrigerator. 5 Finish by squeezing in the lemon juice and straining the sauce through a paper towel. Once cooled, transfer to a clean container and store in the refrigerator. 6 Use a container deep enough to fit yakitori skewers. 6 Use a container deep enough to fit yakitori skewers. 7 Each time you dip grilled meat into the sauce, the flavor will deepen, and the emulsification helps prevent spoilage. 7 Each time you dip grilled meat into the sauce, the flavor will deepen, and the emulsification helps prevent spoilage. 8 When the sauce runs low, keep topping it up with new sauce. For reference, my sauce has been aging for two years. 8 When the sauce runs low, keep topping it up with new sauce. For reference, my sauce has been aging for two years. 9 Boil the chicken skin, then simmer it with the sauce in a frying pan and serve over rice. 9 Boil the chicken skin, then simmer it with the sauce in a frying pan and serve over rice. 10 On January 17, 2017, thanks to everyone, this yakitori sauce recipe made it into the top 10 most popular searches. Thank you! 10 On January 17, 2017, thanks to everyone, this yakitori sauce recipe made it into the top 10 most popular searches. Thank you! 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 Fish Curry Kesari Spinach Dal Aloo Paneer Pops Gulab Jamuns Dosa (Indian Pancakes) Banana Fritters Easy Chicken Stew Sweet Chilli Egg Noodles Sweet Coconut Vermicelli Fish Curry Kesari Spinach Dal Aloo Paneer Pops Gulab Jamuns Dosa (Indian Pancakes) Banana Fritters Easy Chicken Stew Sweet Chilli Egg Noodles Sweet Coconut Vermicelli