This is a fun Yakitori Sauce recipe that was inspired by the book The Japanese Grill. We cooked a whole chicken recently, and used the bones as the base for the stock to make this recipe.
Step One: Lay the bones of a whole chicken on a cookie sheet and place it in the oven with the temperature set to broil. It took about 10 minutes for the bones to darken to a toast color.
Step Two: Flip them over and toast the other side. Don’t worry about picking all the meat off the bones. It will just add to the flavor.
Step Three: Let them cool for a few minutes and add all of the ingredients, including the toasted chicken bones to a large stock pot.
Step Four: Bring the liquid to a boil and then reduce it to a simmer. Simmer until it reduces by half.
Step Five: Let it cool, and strain into a container. Cover, and store in the refrigerator until you are ready to use it.
🔥 Grilling Instructions
Yakitori is a traditional Japanese dish that is added to a bamboo skewer and then grilled over a charcoal grill. The Yakitori Sauce is perfect for thin strips of chicken, as well as skewered pork belly.
We use the Big Green Egg for the grilling, and it works very well! I’ll link to various Yakitori dishes here as we post them.
Bacon Wrapped Asparagus Yakitori – Bacon wrapped anything is delish, but this asparagus recipe takes it over the top! Brush on this yakitori sauce, and this is a super-fast BBQ favorite!
Grilled Pork Belly Yakitori – I had some leftover pork belly and wanted to give these a shot. Mercy! These were so good. The pork belly got super crisp and the tangy sauce was a perfect complement to the pork. This is so good, we have made it several times since.
💡 Recipe Tips
Pour some of the sauce straight over white rice to add a bit of flavor.
Use it as a dipping sauce for some grilled steak. You don’t need much, as this recipe is packed with flavor!
Recipe note: This recipe uses Sake, which is a Japanese wine which can be found in either the international aisle or the wine department of your local grocery store.
Homemade Yakitori Sauce Recipe
- Bones from a chicken
- 3 cloves Garlic cloves
- 1 cup Mirin
- 1 cup Sake Japanese wine
- 1 cup Water
- 2 tbs Brown Sugar
- 1 tsp Ginger
- Set oven to broil.
- Place cooked chicken bones on a sheet pan and cook for 5-7 minutes. Turn and cook an additional 2 minutes.
- Combine the remaining ingredients and add chicken bones in a stockpot. Bring to a boil.
- Once it boils, reduce heat to simmer for about an hour. The liquid should reduce by almost half. Keep a close eye on this as it can take less time.
- Allow to cool and use as sauce to brush on grilled meats or as a dipping sauce.