Yakitori glaze

Yield: 1 Servings

Measure Ingredient
Stephen Ceideburg
½ cup Sake
¼ cup Mirin (sweet rice wine)
¾ cup Japanese soy sauce
¼ cup Sugar
1 ounce Tamari
1 teaspoon Grated fresh ginger

Combine all ingredients in a small saucepan and bring to a boil. Cook until reduced by a quarter. Cool. Store in the refrigerator.

Makes about 1¾ cups.

To use: Dip thinly sliced meat, chicken cubes, shrimp or fish filets in the glaze, then grill. May also be brushed on food as it cooks.

From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92.

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