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

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

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

There are many recipes for Yakiniku dipping sauces around. This one is based on the recipe at Just One Cookbook, but I've simplified it by using dashi powder instead of needing to steep it in katsuobushi for a whole night. I've also used Korean ssamjang paste, which is normally used as part of the dip for samgyeupsal. 🇯🇵🥩🐄🔥🇰🇷

This dish helps lighten up heavy dishes. In summer, this gives fried food a refreshing taste and makes them easier to eat. It will help you get though the long hot summer days when you have no appetite! In the winter, I recommend you use it as a dipping sauce for hot pot dishes.You can use yuzu powder and ichimi spice instead of yuzu ichimi spice. If you don't have either, you can give give it a delicious yuzu flavour with ponzu sauce or yuzu pepper paste.This time, I only used daikon radish, but you can also add grated carrot for a colourful finish. Recipe by ramutomato

My hubby loves red miso dengaku sauce... but I don't like the taste of readymade ones because they seem too harsh to me.Since we both love sesame seeds, I've used this recipe forever.I think this type of recipe already exists out there, but since everyone here loves it so much I uploaded it.Make sure not to over-reduce the sauce in Step 2. If you do and the sauce becomes too concentrated, add 1 tablespoon of water at a time to thin it out. Recipe by *ai*