Ingredients
- 120 ml soy sauce
- 60 ml sake
- 30 ml rice vinegar
- 120 ml Québec maple syrup
- 1 garlic clove, crushed
- 10 g fresh ginger, sliced
- 1 scallion, sliced
- 1 tsp toasted sesame oil
Method
- Combine soy sauce, sake, vinegar, maple syrup, garlic, ginger, and scallion in a saucepan.
- Simmer uncovered for 15 minutes until reduced by about one third.
- Strain and stir in the sesame oil.
- Brush onto skewered chicken or vegetables during the final minutes of grilling, adding two or three coats.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace the sugar with 120 ml maple syrup and reduce the sake by 30 ml; simmer to the same lacquered consistency rather than adding extra starch.
Why Quebec maple syrup: Maple adds a mild woodsy caramel note to the soy-based tare and adheres well during grilling. The savory balance remains close to traditional yakitori seasoning.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →