1 ounce Shallots, minced
1 tablespoon Fresh Ginger, minced
3 ounces Sherry Vinegar
6 ounces Honey
1 ounce Kikkoman Soy Sauce
2 ounces Strawberries, pulverized
Xanthan, as needed
Combine all ingredients, simmer until reduced by ¼. Then, pulse with an immersion blender, thicken with xanthan and cool.
Skewer bite-sized pieces of pork cheek. Baste in the Yakitori Glaze and grill over hot, smoky charcoal. Dip in Yakitori Dip and garnish with scallions.
Recipe Credit: Chef Chris Jaeckle, as presented at the 2017 Worlds of Flavor® conference. Published with permission of the author. All rights reserved.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
