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Yakitori Glaze

Yield: 1 Servings

Ingredients and directions for this recipe

Stephen Ceideburg
1/2 c Sake
1/4 c Mirin (sweet rice wine)
3/4 c Japanese soy sauce
1/4 c Sugar
1 oz Tamari
1 ts Grated fresh ginger

Combine all ingredients in a small saucepan and bring to a boil. Cook
until reduced by a quarter. Cool. Store in the refrigerator.

Makes about 1 3/4 cups.

To use: Dip thinly sliced meat, chicken cubes, shrimp or fish filets
in the glaze, then grill. May also be brushed on food as it cooks.

From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.

See also:
Previous recipe Yakitori Chicken Kebabs^
Next recipe Yakitori Sauce

Or try one of these recipes:
Citrus Salad With Shrimp
Grilled Swordfish With Sundried Tomato Sauce