Chef Myron’s
Yakitori Sauce


Soak some dried shiitaki (Chinese black) mushrooms in hot water a few hours or (preferably) in cold water overnight.

Make light chicken broth by simmering raw bones from whole chicken or a bunch of chicken wing tips and a few smashed slices of fresh ginger root in 2 Qts. of water. Simmer gently at least one hour. Skim top frequently.

Add one boneless/skinless chicken breast, poach 10 min. and remove. Strain broth to remove bones etc.

Place 1 qt. broth in saucepan over low heat. Add 1/2 C. of mushroom soaking water and, to taste, (broth should be flavorful but delicate), a bit of salt and 3-4 Tbs. CHEF MYRON’S ORIGINAL YAKITORI SAUCE. Slice thinly any greens such as spinach, Chinese cabbage, bean sprouts, button mushrooms or your favorite vegetables and the shiitaki mushrooms (remove stems). Cut the chicken in 1/4″ slices across the breast. Preceding may all be done way ahead of dining time.

To serve: Bring the stock to a simmer. Add the vegetables to the broth just long enough to wilt (they should be crisp!). Divide up the vegetables evenly and place in your diner’s bowls. Top with slices of chicken breast and (optionally, but very good), a few drops of roast sesame oil. Ladle hot broth over all and garnish with a few bits of either chopped scallions or cilantro.

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