Yakitori Taré for your Konro-barbequed chicken (aka Yakitori sauce) PREP TIME: 20 minutes plus 2-3 hours of simmering
Ingredients:
- Bones from 1 chicken (rib cage/body broken into 4-5 pieces), roasted at 375F until brown
- 1 cup mirin
- 1 cup sake
- 2 cups usukuchi (light soy sauce)
- 1” knob of ginger, roughly chopped
- 3-4 large cloves garlic, roughly chopped
- 1 bunch green onions, roughly chopped
Directions:
- Combine the roasted bones with everything else and bring to a simmer.
- Let cook for 2-3 hours and strain through a fine mesh strainer.