Yakitori Sauce

• porcje: 12 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour

Składniki

½ cup soy sauce (use gluten-free soy sauce for GF)

½ cup mirin

¼ cup sake

¼ cup water

2 tsp brown sugar (packed and leveled off)

2 Tokyo negi (naga negi; long green onion) (or 9 green onions) 9

1 lb boneless, skinless chicken thighs (at room temperature)

neutral oil (for brushing the wire rack)

shichimi togarashi (Japanese seven spice) (optional; for a spicy kick)

Wskazówki

Separate the green part of 2 Tokyo negi (naga negi; long green onion) from the white and light green parts. Cut the white and light green parts into 1¼-inch (3-cm) pieces. Cut the green parts in half crosswise.

To a small saucepan, add ½ cup soy sauce, ½ cup mirin, ¼ cup sake, and ¼ cup water.

Add 2 tsp brown sugar and the green part of the Tokyo negi.

Bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the sauce reduces to 1/3 of its original volume. It will take about 30 minutes. Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. You can make the sauce ahead of time.

Tip: If you want to serve your yakitori with extra sauce, reserve one-third of the sauce in a small bowl for final basting, just before serving. To prevent cross-contamination, use this reserved sauce with a clean brush only after the chicken is fully cooked.

Brush the meat and Tokyo negi with the yakitori sauce.

Brush the sauce on the other side.

Finally, flip one more time (this is the presentation side). Baste with the sauce, then broil for an additional 1–2 minutes.

To Store

To store, remove the green onion and pour into a mason jar. Keep in the refrigerator for up to 2–3 months.

Wartości Odżywcze

• Kalorie: 70 kcal
• Tłuszcz Całkowity: 2 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Trans: 1 g
• Cholesterol: 43 mg
• Sód: 234 mg
• Węglowodany Całkowite: 2 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 9 g