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Far tastier than the bottled stuff often slathered on Japan’s skewered, flame-kissed meats, this homemade concoction of soy sauce, rice wine, sake, sugar, ginger, and garlic gets savory depth from a long boil with broiled chicken bones. There’s no better dressing for negima, the yakitori classic of grilled scallions and chicken—or most anything we grill.

See the recipe for Negima Yakitori »

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