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

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

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 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

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

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

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 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

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 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

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 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