Real Yakitori Sauce

In this year’s SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.

By The Editors

Published on December 28, 2011

Far tastier than the bottled stuff often slathered on Japan's skewered, flame-kissed meats, this homemade concoction of soy sauce, rice wine, sake, sugar, ginger, and garlic gets savory depth from a long boil with broiled chicken bones. There's no better dressing for negima, the yakitori classic of grilled scallions and chicken—or most anything we grill.

See the recipe for Negima Yakitori »