Yakitori Tare Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 5 minutes
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1 tablespoon sake
- 2 garlic cloves, crushed or grated
- 2 teaspoons freshly grated ginger
- 1 teaspoon sesame oil
Step 1 - Heat the soy sauce, brown sugar, mirin, sake, garlic and ginger in a small saucepan and simmer and allow to thicken a little (be careful not to burn it as it contains sugars). Stir in the sesame oil.
Step 2 - Strain through a small sieve and then use. It makes around 1 cup of sauce and keeps for a week in the fridge.
How to Prepare Each Skewer
Pork belly: cut pork belly into small cubes and season with salt and pepper
Chicken skin: season with salt and pepper
Chicken tails: trim these and add three to a skewer and season with salt and pepper
Chicken and spring onion: thread one piece of chicken thigh and alternate with one piece of spring onion so that every bite gets chicken and onion. Season with salt and pepper
Chicken liver: Use very fresh chicken livers and remove as much sinew as possible and season with salt and pepper. Important: cook these lightly until still pink inside
Wagyu striploin: Cut into small cubes trimming off the fat and season with salt and pepper
King brown mushrooms: Cut the base off the mushroom and then cut into 4-5 slices. Rethread the mushroom onto the skewer in the same shape and season with salt and pepper
Bacon wrapped enoki mushrooms: requires a bit of skill and practise but by the second or third, you'll be a pro. Use the best bacon you can find (crispy bacon). Wrap around a small bundle of trimmed enoki and fasten three bacon wrapped bundles per skewer and season with salt and pepper
Shishito peppers: thread onto skewers 4-5 per skewer depending on side and season with salt and pepper