Usually I add grated ginger and garlic to the sauce base for making yaki-niku. This time I made the dish just with the sauce itself.Do not marinate the meat in the sauce for long before cooking. Mix just before cooking. Cook quickly over a high heat. This is the key to making the meat tender. When there is too much meat juice and it is difficult to reduce, remove the meat and boil down the juice and sauce. After the sauce has reduced, return the meat to mix with the sauce. Recipe by Heartful Kitchen Rei

When I owned a restaurant, this was my precious all-purpose secret sauce. The original recipe made a large amount and took a few months to age. But I adapted the recipe for quicker use at home. It's a great all-purpose sauce for yakiniku, stir-fry or any kinds of dishes you like.You don't have to sterilize the jar by boiling it if the jar is clean and there's no moisture left in it. But if you prefer to sterilize it, use alcohol to do so!Heating this sauce will destroy the fragrance and flavour. It's better to keep the alcohol from the sake and mirin, so that the sauce is fragrant and can be preserved well. Don't forget to add the fruit. Recipe by Heartful Kitchen Rei

#eikoskitchen

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

A hearty meal you can make easily with just what you have at home!Recipe background:I was out of garlic and oyster sauce, which are often used in oil noodle recipes, so I tried using yakiniku sauce instead.

Thank you for making this recipe popular on 2014/03/02! This is a rich, sauce-flavored yaki udon packed with plenty of vegetables, so it's hearty yet still healthy.Recipe background:I often make soy sauce-flavored yaki udon, but I also love the sauce version, so I created this recipe.If you're watching calories, you can add a little mayonnaise when eating for extra flavor.

Great sauce :hungry

I don't like teriyaki sauce that's too sweet or not sweet enough, so I experimented several times before reaching this flavor.To make teriyaki chicken:When pan-frying the chicken, start cooking it with the skin side down, and wipe out the fat that comes out from the frying pan with paper towels. This way the skin will be nice and crispy.The sauce will coat the chicken properly with residual heat, so add it to the pan after turning off the heat. For about 300 ml. Recipe by FarmersK

This is an easy-to-remember ratio. If you prefer it sweeter, add more sugar. Background of this recipe: You don't need to buy special sauce anymore. It's economical.

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 liked the green onion topping served at a yakiniku restuarant, so I tried copying it. I make it with the white part of a Japanese leek sometimes too.Buy a block of pork belly and cut it into 5 mm thick slices. I think it's most tasty this way. Recipe by FarmersK

I don't like the mentsuyu noodle dipping sauce sold in store. Though lots of Japanese dishes use sauces with dashi, others don't, so to keep things simple, I came up with something in between.You just need to mix these ingredients in this order. I realized that you could enjoy the flavor of soy sauce more if you don't boil it, so I decided to remove the pan from the heat before adding it. Recipe by chibi-pan