Yakitori Sauce

Yakitori was one of Sten’s top three favorite foods as a child (gold star if you can guess the other two). These simple chicken skewers - with their sweet, savory, and tangy sauce - are an iconic Japanese street food. And nothing beats food with a handle. There’s no shame in buying the sauce, but it’s very simple to whip up and keep in your freezer.

Makes 1 quart

INGREDIENTS

2 cups soy sauce

1 cup mirin

½ cup sake

¼ cup rice vinegar

¾ cup brown sugar

6 garlic cloves, peeled and smashed

2 inch piece (1 ounce) ginger, peeled and sliced thinly

2 tablespoons cornstarch

METHOD

Simmer. Combine all the ingredients, except the cornstarch, and simmer for 10 minutes so the flavors blend and the sauce reduces just slightly (reducing this sauce too far makes it incredibly salty).

Thicken the sauce. Whisk the cornstarch with 2 tablespoons of cold water. Whisk the slurry into the sauce.

Use or store. Make sure to let it cool completely before using it as a marinade. This sauce keeps very well in the freezer for a few months.