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Yakitori Sauce

A rich and savory Japanese sauce balancing sweet and salty flavors, perfect for grilling, marinating, or dipping.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Sauce
Cuisine: Japanese
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup soy sauce
  • 1/2 cup mirin sweet rice wine
  • 1/4 cup sake Japanese rice wine
  • 1/4 cup brown sugar
  • 1 clove garlic minced
  • 1 tsp ginger grated

Equipment

  • Small saucepan
  • Measuring cups and spoons
  • Whisk or spoon for stirring
  • Container for storage

Method
 

  1. In a small saucepan, combine 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, 1/4 cup brown sugar, 1 clove minced garlic, and 1 tsp grated ginger.
  2. Place the saucepan over medium heat and stir continuously until the sugar is fully dissolved, about 2–3 minutes.
  3. Increase heat to bring the mixture to a gentle simmer, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
  4. Remove the saucepan from heat and allow the sauce to cool to room temperature, about 15 minutes.
  5. Transfer the cooled sauce to a clean, airtight container and seal tightly.
  6. Store in the refrigerator for up to two weeks, or freeze for up to three months.
  7. Use the sauce to brush on grilled chicken, beef, vegetables, or serve as a dipping sauce.

Notes

For best flavor, let the sauce sit for a few hours before using to allow the flavors to meld. Make a double batch and store in the refrigerator for up to two weeks to always have this sauce on hand.