Yakitori Glaze

Yakitori Glaze

A glossy soy-mirin glaze that reduces to a sticky sheen for grilled skewers.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Wheat

This simmered soy sauce, mirin, and sake glaze thickens into a sticky, savory-sweet coating for grilled chicken skewers. Brushed on in layers over the grill, it builds a lacquered finish similar to what you'd find at a Japanese yakitori stand. Use it on chicken, pork, or vegetable skewers, or as a finishing drizzle over rice.

Ingredients

  • 1 cup soy sauce
  • 1 cup mirin
  • 1/2 cup sake
  • 1/3 cup granulated sugar
  • 3 tablespoons brown sugar
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, sliced
  • 1 chicken bone or carcass, optional (for depth)

Method

  1. Combine the soy sauce, mirin, sake, granulated sugar, brown sugar, garlic, and ginger in a 6-quart saucepan over medium heat.

  2. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugars.

  3. Reduce the heat to low and simmer uncovered, stirring occasionally, until the glaze reduces by about half and coats the back of a spoon.

  4. Remove from the heat and strain out the garlic and ginger through a fine-mesh sieve into a heatproof jar or bowl.

  5. Let the glaze cool to room temperature; it will continue to thicken slightly as it cools.

  6. Store in an airtight jar in the refrigerator for up to 2 weeks, and brush onto skewers during the last few minutes of grilling, applying in thin layers.

Rate this recipe

★ 4.2 (1)

Yakitori Glaze

This simmered soy sauce, mirin, and sake glaze thickens into a sticky, savory-sweet coating for grilled chicken skewers. Brushed on in layers over the grill, it builds a lacquered finish similar to what you'd find at a Japanese yakitori stand. Use it on chicken, pork, or vegetable skewers, or as a finishing drizzle over rice.

25 min 16 oz 45 cal

Ingredients

  • 1 cup soy sauce
  • 1 cup mirin
  • 1/2 cup sake
  • 1/3 cup granulated sugar
  • 3 tablespoons brown sugar
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, sliced
  • 1 chicken bone or carcass, optional (for depth)

Method

  1. 1

    Combine the soy sauce, mirin, sake, granulated sugar, brown sugar, garlic, and ginger in a 6-quart saucepan over medium heat.

  2. 2

    Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugars.

  3. 3

    Reduce the heat to low and simmer uncovered, stirring occasionally, until the glaze reduces by about half and coats the back of a spoon.

  4. 4

    Remove from the heat and strain out the garlic and ginger through a fine-mesh sieve into a heatproof jar or bowl.

  5. 5

    Let the glaze cool to room temperature; it will continue to thicken slightly as it cools.

  6. 6

    Store in an airtight jar in the refrigerator for up to 2 weeks, and brush onto skewers during the last few minutes of grilling, applying in thin layers.