Yakitori Glaze

FOR GRILLED DISHES 

Traditionally brushed on small skewers loaded with bits of dark-meat chicken, this Japanese classic is good with duck or dark turkey meat, too. It also works well on boneless chicken breasts. When using a painted-on glaze like this, you don’t need any other seasoning before or after cooking.

The Yakitori Glaze, rooted in the traditional Japanese cooking technique of grilling skewered chicken known as yakitori, brings a unique blend of flavors to poultry dishes. This glaze is a savory symphony of mirin, sake, soy sauce, and aromatic spices that beautifully complements the natural taste of the poultry. With a touch of sweetness, a hint of umami, and a medley of enticing aromas, the Yakitori Glaze enhances the poultry’s texture and taste.

The glaze starts by sweating chicken parts to develop a rich base, which is then enriched with mirin, a sweet rice wine; dry sake, a Japanese rice wine; and soy sauce, a staple in Japanese cuisine. The infusion of thinly sliced fresh ginger and garlic adds depth to the glaze, while brown sugar provides a touch of sweetness. The final touch of freshly ground black pepper gives a subtle kick, rounding off the flavor profile.

As the glaze simmers and reduces, the ingredients meld together, creating a harmonious blend that’s simultaneously sweet, savory, and slightly tangy. Once strained, the glaze is ready to be brushed onto poultry during the final stages of cooking. Whether grilling, roasting, or sautéing, the Yakitori Glaze adds a glossy finish that not only pleases the eye but also tantalizes the palate with its complex flavors.

Incorporating the Yakitori Glaze into your culinary repertoire introduces a touch of Japanese elegance to your poultry creations. Whether you’re hosting a barbecue, a family dinner, or a special occasion, this glaze transforms ordinary poultry into extraordinary culinary delights. Its versatility allows it to shine on various cuts of chicken, making each bite an experience of balanced flavors and textures. With the Yakitori Glaze in your culinary arsenal, your poultry dishes will captivate and satisfy discerning palates with a taste that transcends borders.

MAKES: ABOUT 1½ CUPS

INGREDIENTS:

• 8 ounces chicken necks, wings, or a combination
• 1 cup mirin
• 1 cup dry sake
• 1 cup soy sauce
• Walnut-size chunk of fresh ginger, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tablespoons packed brown sugar
• 1 teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Preparation of Chicken Parts:
   • Using a cleaver, chop the chicken parts into 1-inch pieces.
   • Place the chopped chicken parts in the bottom of a heavy saucepan.
2. Sweating the Chicken:
   • Place the saucepan over medium-high heat.
   • Cover the saucepan and allow the chicken parts to sweat for about 5 minutes.
   • Uncover the saucepan, stir the chicken, and continue cooking until the chicken turns a medium brown color. This should take a few more minutes.
3. Adding the Liquid Ingredients:
   • Pour in the mirin, making sure to scrape up any browned bits from the bottom of the saucepan.
   • Stir in the dry sake, followed by the soy sauce.
   • Add the thinly sliced fresh ginger and garlic cloves to the saucepan.
   • Stir in the packed brown sugar and the freshly ground black pepper.
4. Reducing the Mixture:
   • Reduce the heat so that occasional bubbles burst on the surface of the mixture.
   • Allow the mixture to simmer and reduce by half. This should take about 30 minutes.
   • Stir the mixture occasionally to ensure even reduction.
5. Straining the Glaze:
   • Once the mixture has reduced and the flavors have melded, strain the glaze to remove the solids. Discard the solids.
6. Using the Glaze:
   • The Mirin-Sake Glaze is now ready to use.
   • Use the glaze warm by brushing it onto poultry during the last few minutes of cooking.
   • The glaze can also be refrigerated in a covered container for up to 1 week, allowing you to enjoy its flavorful goodness over multiple meals.