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

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

The chicken tender yakitori I had at a yakitori restaurant was really delicious!In order to make the chicken tenders bought at the supermarket tender and delicious, I flavor it with Chinese soup stock (chicken soup stock) and soak it in sake!Don't overcook the tenders! The key is to cook them soft.I like sesame oil, but if you want a lighter taste you can leave it out and it's still plenty delicious.If you don't have chicken soup stock, etc, salt is OK.If you don't have time you can reduce the marinating time to 10 minutes. Recipe by moj

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

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

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 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 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 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*

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

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