Yakitori Sauce




  • 1½ c. Corn Starch
  • 12 fl. oz. Water
  • 2 c. Lite Soy Sauce
  • 2 c. Sherry Cooking Wine
  • 1½ c. GFS Light Brown Sugar
  • 4 ct. Limes, juiced
  • ¼ c. Unseasoned Rice Wine Vinegar
  • 2 Tbsp. Fresh Ginger Root, minced
  • 1 Tbsp. Chopped Garlic in Water
  • to taste GFS Iodized Salt
  • to taste Trade East Ground Black Pepper

Recipe Preparation

Preparation Instruction

Wash hands. 1] Mix the corn starch and water in a stainless-steel mixing bowl until smooth and well blended. 2] Place the soy sauce, sherry, brown sugar, lime juice, rice vinegar, ginger, and garlic in a nonreactive sauce pot. Bring to a boil. 4] In small batches, drizzle the corn starch into the sauce mixture while whisking continuously. Allow to simmer. Use corn starch as needed to adjust to desired consistency. Season to taste with salt and pepper. 5] Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.