Directions

1. Place the turkey or chicken broth in a large stockpot. Add the mirin, shoyu, sake, water, and brown sugar. Add any of the optional ingredients, if desired.
2. Bring to a boil over high heat, then decrease the heat and simmer, uncovered, until liquid is reduced by half and becomes glossy (at least 1 hour).
3. Strain to remove any optional ingredients and discard. Let the liquid come to room temperature. Reserve a few tablespoons (45 mL) as a dipping sauce.
4. Preheat a BBQ or grill to 450^oF (230^oC). Season the breasts with salt and pepper, then place them on the grill, over indirect heat for about 10 minutes, turning once, until half cooked.
5. Start basting with the Yakitori Tare, and grill, turning a few times until cooked all the way through. Place over direct heat for the last 2 – 3 minutes, to achieve light charring and grill marks.
6. Slice the breast into slices and serve with the reserved Yakitori sauce. Serve with rice and a lightly dressed salad, if serving as a main course.