Thank you for sharing this recipe. I just made it and, the house smells amazing! It also tastes incredible. I just got a special grill for Yakitori and I am going to cook some for dinner with your recipe. Thank you!
I love this recipe! This is the first time I've seen a yakitori sauce recipe that used chicken skin and green onion. I am sure the flavor is much better with those additions!
amber Boulton thank you very much, Amber. I used to watch my local Yaki-Tori shop chef making his sauce like this when I was a child in the sixties, so it’s pretty authentic!
@@kurumicooksJapanesehomecooking my kitchen survived! The sauce came out AMAZING and tasted so great in my other sauce. I hope to make this again in the future :)
Hi, You can use an additional 1 tbsp of sugar plus 90ml of a sweet white wine instead of mirin, but the flavour will obviously have a little less umami.
Thank for your question. The answer is this yakitori sauce is best used within a week and kept in the fridge in the meantime. The stuff you buy in the shops has stabilisers and preservatives to make it last longer (but isn't it better not to consume those things?)
Hi there, That's a good question. I'm assuming you don't have any Japanese sake (that a good subsitute mixed about 5 parts sake with 1 part honey or sugar). If you have any sherry, you can use that, again 5:1 with honey or sugar. The yakitori sauce won't be quite as rich as mirin as that is fermented so it develops extra flavour but at a pinch, it should give you the right sweet/salty balance with the soy sauce. Good luck with your cooking! Kurumi.
