Typically used to grill eel, kabayaki is a sweet reduced soy sauce that can add sweet depth to many other dishes. I use it as a base in my Furikake Chicken. It could also be substituted for teriyaki with picky eaters as it contains no aromatics (ie. ginger and garlic)
Ingredients
- 1/2 c Soy
- 1/2 c Mirin
- 1/2 c Sugar
Directions
- Combine all ingredients in small sauce pan and heat on medium heat
- Simmer until ingredients are reduced to about 3/4 c
- Sauce will thicken in consistency as it chills. Store in the refirgerator
I love love love this furikake chicken!!! Thank you so much for posting this! I make your version all the time and everyone raves about it. Hi from St Paul!
Hi Kristi! I’ve been MIA for some time, but I’m back at it! Thanks for commenting about the furikake chicken. It works great for shrimp too 😉