1/2 cup low-sodium chicken stock
1 cup mirin
1 cup soy sauce
1/2 cup sake
1 tablespoon (packed) light brown sugar
Kosher salt and pepper
Combine chicken stock, mirin, soy sauce, sake, sugar, and 1/2 cup water in a small pot. Bring to a boil, reduce heat to low, and simmer until sauce is reduced by half, about 15 minutes. Let cool.
*Making the yakitori sauce is more work rather than buying a store bought sauce but it’s not comparable. You can use this with any meat, or fish. I made extra sauce to keep in the fridge, it can be used 10-14 days or kept in the freezer in airtight container for 1-2 months. I used this for a sauce for stir-fry or use it for marinade. enJOY!!!
Source: Bon Appetit