Yakitori sauce
4 servings
30 minutes
Yakitori sauce is a classic of Japanese cuisine, infused with the aromas of Eastern spices and rich flavor nuances. Its base is soy sauce combined with white wine, sesame oil, and spicy notes of garlic and ginger. The delicate sweetness of sugar balances with the mild heat of ground red pepper. The sauce is slowly reduced to achieve thickness and a rich taste. Initially used for glazing aromatic chicken skewers 'yakitori', it pairs wonderfully with meat, vegetables, and rice. Its rich caramel texture adds depth to dishes while its umami flavor makes it an indispensable element of Japanese gastronomy. Yakitori sauce is a harmony of sweet, salty, and spicy that highlights the unique style of Asian cuisine.
1
Add wine, sesame oil, sugar, pepper, ground garlic, and ginger to the soy sauce.
- Soy sauce: 200 ml
- White wine: 120 ml
- Sesame oil: 1 teaspoon
- Sugar: 80 g
- Ground red pepper: to taste
- Garlic: 2 cloves
- Grated ginger: 1 teaspoon
2
Bring to a boil and simmer on low heat for about 10-15 minutes - the sauce should thicken. You can add 1 tablespoon of flour for thickness.
- Sugar: 80 g
