273 SMITH ST. FITZROY VIC. 3065

Mon-Fri.  9am — 7pm

Sat. 9am — 6pm

Sun.  10am — 5pm

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YAKITORI SAUCE

Comments
INGREDIENTS
METHOD
1 cup mirin

1 cup soy sauce
½ cup dry sake
2 tablespoons dark brown sugar
1 teaspoon black peppercorns
2 spring onions, pale stems only

2 cloves garlic, crushed
2 cm piece ginger, peeled and thinly sliced

SERVES FOUR

In a saucepan, bring all the ingredients to a simmer. Reduce the heat and cook gently until it has reduced in volume by half. The sauce will be thick and glossy. Strain the sauce and cool to room temperature before using.

To cook the yakitori, prepare your fire at least an hour before you wish to cook your meat. Cook the chicken or your preferred meat over the hot coals, moving about from time to time as they cook. A fan is useful to gently stoke the coals as the meat cooks.

When golden and cooked through brush with yakitori sauce. Serve immediately.