Yakitori is a Japanese grilled chicken dish prepared by skewering bite size pieces of chicken. Leeks are a common accompaniment. Yakitori was first created in the 1600s and Yakitori bars became especially popular in Japan in the 1900s following World War II. Traditionally, Yakitori is either grilled with salt or served with tare (soy-mirin dipping sauce). I made this miso variation using an akamiso (red miso), sugar, sake, and mirin glaze.
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Miso is a Japanese condiment created by fermenting soy with salt. Sometimes rice and barley are also used. There are many types of miso available. Lighter colored misos are usually more sweet and less salty. As the color darkens, the flavor generally becomes stronger and more salty. Unopened miso doesn’t expire. Once opened, refrigerate and use within a year.
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I used Akamiso (red miso) for the glaze. It has a longer fermentation time and stronger flavor, perfect for grilling meat. It is available at many Asian Food Markets. I bought this one from Amazon: Maruman Organic Red Miso 26.4 Oz.