Yakitori with My Family's Yummy Sauce

I adjusted the amounts to tablespoons.When cooking, if it's over high heat it'll bubble over, so be careful.If measuring by the spoonful or ladleful, the key is to start with the sugar (before it gets soggy with the soy sauce and wet ingredients). Recipe by Chatamari

If you follow these steps well, you can make izakaya-style yakitori sauce!When cooled, it'll thicken, so don't over-simmer it.Thoroughly cook off the alcohol of the sake and mirin. Recipe by Cooking S Papa

When I ran a shop, I used to make this in large quantities. Now, since it's just for my family, the recipe is in tablespoons. You can also use a ladle or any other measure.The origin of this recipeI tried to convert the sauce I used to make by eye into tablespoons.

I always used to use the sauce that's made for grilled eel as yakitori sauce, but as that's a little sweet, I changed my recipe a bit to make a sauce that goes better with yakitori.Adjust the heat when simmering the ingredients. Recipe by Yuuyuu0221

Just lining the chicken tenders on skewers can make you feel like you're at a yakitori restaurant. The simple sauce is easy to make.If you don't have raw cane sugar, use regular sugar. Recipe by Sanipan

This is my favorite recipe that was passed from my mother. It's better than store-bought.The caramel syrup is key. The sauce is delicious on teriyaki chicken too! Recipe by Komatsuta

My mother taught me this sweet and salty sauce before I was married. Adding and boiling the water mellows out the soy sauce and creates a nicely mild sauce. Of course you can use this sauce for yakitori or teriyaki, but you can also stretch out it's uses to include tempura rice bowls or breaded cutlet rice bowls.Boil until the sauce decreases to half the amount while making sure it doesn't boil over. As it cools, it will thicken so stop the heat just as it starts to thicken up. Keep your eye on it when it starts to reduce, because it will become prone to burning. Recipe by Heartful Kitchen Rei

I tasted the sauce as I was making it, and settled on this recipe.You can also use this sauce for marinating meat, or pouring over grilled chicken. Recipe by Hokkori-no

This is an updated version of a recipe I made before.I added the water-dissolved katakuriko so that it mixes better with the yakitori.Adjust the thickness of the sauce to your liking.As you dip the yakitori in the sauce the sauce takes on the chicken's flavor and becomes more delicious. Recipe by Hokkori-no

I love yakitori, so I wanted to be able to eat it cheaply at home.If you substitute 1/2 teaspoon of weipa for the Chinese soup this makes it even better.Marinating the chicken thighs and onions for half a day in shio-koji is also really delicious!Add a bit of salt and pepper as desired.Black pepper goes well with the onions.Reduce the soy sauce and Chinese soup and this can also be used as mentsuyu sauce. Recipe by Sa-pu

I recreated a delicious izakaya-style sauce!Adjust the spiciness with the doubanjiang.It's especially delicious if you make it slightly on the runnier side and heat it and the flavor will really come out. Recipe by Cooking S Papa

Cabbage served at a yakitori restaurant in Hakata. It pairs well with greasy meals and beer snacks. It's healthy, so you can eat a lot! The origin of this recipe: When making yakitori, something was missing... yes, that essential cabbage. That sweet and sour cabbage from the izakaya. I recreated it by adjusting information found online. My husband is thrilled and can easily finish half a head of cabbage. Haha.

I love yakitori.I like to eat it sometimes with different sauces other than the usual soy-sauce based one.If you brush either ume-mayo or wasabi-mayo sauce on the chicken at the beginning it will get burned, so brush it on halfway through cooking or only at the very end. Recipe by Arikan

Right now (since last year) I'm in the middle of measuring out all the ingredients for my best recipes that I just used to make from memory. It's hard work!We have a lot of guests over all the time, but as long as you prepare this yakitori in advance, it's really easy.I find this recipe so useful.All the steps are important, but it's really easy.In Step 9, be sure to simmer and reduce the sauce until it's just before it's burnt. This really makes the sauce fragrant and delicious, so it's very important.You can freeze the chicken at the Step 3 stage. It's very convenient if you have it in stock for emergency situations. Recipe by *ai*

Coating the chicken with cornstarch before cooking helps the sauce stick better (о´∀`о)The Origin of This RecipeI wanted to create a yakitori rice bowl with sauce that clings to the chicken.

With this recipe, it'll be just like you have a yakitori joint in your home.If you use an electric griddle, you can cook these without having to worry about the skewers or dividing the pieces evenly. Gather everyone around the griddle for a fun family event!Be careful not to poke yourself if you'd prefer using the bamboo skewers.Recipe by Puriman

My family loves yakitori. Since there are lots of hungry boys in my family, it can get expensive to eat out. That's why we try to make it at home.Please adjust the sweetness of the sauce. When the chicken is freshly cooked, dip in the sauce. It prevents the chicken from getting dry. The oil that drips off the chicken when you dip the skewers in it gradually adds flavor to the sauce. You can pour the leftover sauce on top later, use it for a stir-fry, or pour it over rice. For 30 skewers. Recipe by Keikunno okusan

I got this out of one of my mom's recipe books it is a really good appetizer.

Yakitori chicken in a stainless steal pan

I made delicious tempura, so I wanted to also make my own tentsuyu!The glass will be hot when you remove it from the microwave, so be careful.Bringing the sauce to a boil will really bring out the mirin!! Recipe by Mochihada musume

It's a bit unorthodox, but you do get a nice fragrance.Please be careful not to burn yourself when adding the seasoning ingredients. Recipe by KOGA mama

I got a hint from the barbecuing method of wrapping the skewers with aluminum foil to make yakitori in the oven!Please wrap the skewers completely to prevent them from burning!Please be careful not to get burned when you take them out from the oven!You can use store-bought or homemade yakitori sauce. Recipe by Sarami19

I searched for a ratio that would give me a good balance of sweetness to saltiness.There aren't any special hints in particular. Recipe by HEWA

I was trying to think of a recipe to use chicken. I didn't feel like making fried chicken or chicken steak... so I went with yakitori!I recommend shaking the pan instead of using a spatula in Step 5, because the Japanese leek falls apart easily. For 2-3 servings. Recipe by *Anna*

I wanted something cheap yet fulfilling for my kids who love yakitori. They ate it all up.Be careful not to over-boil, as this will toughen the meat.After the chicken is cooked and chopped, you may put it back in the sauce. This is good for times when the meat is still not completely cooked through.You can also put garlic in the oil when frying the chicken. For 4 servings. Recipe by Mamaushi

I'm tweaking a recipe that I found from the net. This is quite easy and tasty. I made some for my kids' bento.

This is a method to make yakisoba with powdered sauce, costing about 100 yen for three servings, with plenty of vegetables. The key point is to season the vegetables well. Background of this recipe: Whether it's yakisoba or fried rice, if you season the vegetables well first, the noodles or rice won't become watery and will taste delicious.

I tried "Very Juicy Salty Fried Chicken"and wanted make a healthy version by grilling the chicken instead. The same amount of salt as sugar, and grated garlic work well!The grilling time differs, depending on the type of and how many skewers you can cook at once.Keep an eye on the skewers as they cook and adjust the grilling time accordingly.If they look like they're burning on the surface, but not cooked through, take them out of the grill and microwave to heat through. Recipe by Hokkori-no

Yakitori is one of the most popular foods in Japan, found on the menu of izakaya restaurants, pre-cooked sold in supermarkets and of course you can make it at home! Usually cooked over charcoal or direct fire, but this recipe is cooked in a pan - easy!

I made this in a hurry as a bento item, but it was delicious so I turned it into a recipe. Just a little bit of miso gives a nice fragrance.I used 6 chicken tenders, but I think you can use anywhere from 4 to 8. Recipe by Raby