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*

I made this at the request of my husband who wanted to eat yakitori.Please be careful not to hurt yourself when you skewer the ingredients If you cook the sauce over high heat, it will be burnt and become salty, so please be careful. Recipe by *Anna*

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 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

It's a family favorite that my mother often used to make for me. Recipe by ochikeron

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

I love chicken wings. Those are easy to find, inexpensive, and fun to eat!Buffalo wings are so tasty and delicious too, but today I will show you how to give the Japanese twist!You are going go love it!

I wanted to come up with a good way of cooking chicken breast meat that wouldn't dry out.You can make this with chicken thighs. Adjust the amount of vinegar to taste. Recipe by Raby

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

I only have the noodles to make ramen! But I want to have ramen! I wanted to make the soup easily somehow... so I made it.This is a lightly flavored soup. It's so easy, I don't have any hints. For 1 serving. Recipe by Unika-tan

I wanted to make a Chinese dish that goes well with rice.Using a gas stove top is best for Chinese cuisine. Recipe by alohafork

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