Yakitori Sauce

While yakitori refers literally to chicken, the term can be used more generically to refer to little skewers of grilled meats found everywhere in Japan. You can also use the sauce to glaze sautéed fish and meats. The shallot is not traditional. This sauce makes enough for about 8 yakitori.

MAKES ¾ CUP

• ½ cup sake
• ½ cup dark Japanese soy sauce
• 3 tablespoons mirin
• 1 shallot, minced

In a saucepan, combine the sake, soy, mirin, and shallot, bring to a boil, and boil for about 5 minutes,
or until reduced by half and syrupy. Remove from the heat and let cool. The sauce can be tightly
covered and refrigerated for several months.