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1
Prepare the chicken meatballs.
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2
Once the meatballs are cool, take them out of the cooking liquid and drain.
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3
Strain the cooking liquid to use it to make the yakitori sauce.
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4
If you don't have the meatball cooking liquid, you can just use water.
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5
Put all of the sauce ingredients into a saucepan and put over heat.
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6
Simmer until the sauce has reduced to about half the original volume, being careful not to let it boil over.
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7
It'll thicken as it cools, so stop heating when it's still a bit on the thin side.
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8
As the sauce thickens, the bubbles, which started out small, will become bigger.
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9
It'll burn more easily as you near the end, so be careful.
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10
Transfer the finished sauce to a clean container with a lid.
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11
It'll keep for a long time in a cool, dark place.
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12
You can use it as a teriyaki sauce or for rice bowls.
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13
This sauce will taste better when it's been aged, so you should make and store it when you can.
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14
The sauce will be even more flavorful if you cook it with grilled chicken skin or chicken bones.
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15
If you don't have any, you can use them for your next batch!
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16
Use an oven toaster or a fish grill to grill the meatballs.
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17
Baste the meatballs with the sauce and then grill again.
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18
Repeat this 2-3 times until they are nicely browned.
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19
When you're done grilling, baste with the sauce one last time, and serve on a plate.
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20
You can sprinkle on some shichimi spice if you like.
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21
[Related recipe: Chinese-style chicken meatball soup
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22
[Related recipe] Fluffy egg soup, using the cooking liquid of chicken meatbalsl
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23
[Related recipe] Yakitori made using a frying pan
