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.
Thank you for sharing!! Made me feel like I was back eating at torikizoku. Such a good recipe 😁😁
Thank you! Enjoy your yakitori!!
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!
That's great - I really hope you enjoy your yakitori!
Awesome information! Thank you!!
@@82crowder Thank you, too
Wow So Easy, !
Easy, delicious and zero emulsifiers and preservatives!
Thank you for making this easy. Now I can share one of the foods I loved with my husband.
That's good to hear, Lori!
Thank you so much, I had used your recipe, and is amazing the flavour, I also had shared with all my friends around the world.
That's great Peter - I'm glad you like it!
That was sweet and simple. Very well-done Miss Kurumi.
Great - I'm glad you liked it!
Great, making it tonight🌸❤️🙏🏻
Wonderful, Greg! Itadakimasu.
Yes, i made last night. It was great🌸
@@gregharris3965 Fantastic!
Kurumi San , excellent recipe ... can I also get recipe for miso soup
Thank you so much. I have a few miso soup recipes on my youtube channel. Could you search kurumicooks miso soup? I hope you can find them.
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!
very simple
Thank you.
Arigato dezuu❤
@@KoonKlausGamer 😋😋
this recipe is Ichiban no oishii tare desu! Arigato gozaimasu!
Arigato gozaimasu!!!
Mantap
!!!!! I'll use this tonight (hopefully I don't blow up my kitchen)
Please don't blow up your kitchen, Haf!
@@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 :)
@@asdfghjkl-f9w Glad the kitchen is undamaged!
what is chicken skin for?
The chicken skin gives you a deeper flavour to the sauce.
whats the alternative for mirin?
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.
@@kurumicooksJapanesehomecooking thank you
Is there a way to store tare long term?
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?)
And the sake ?
You can add a little sake if you prefer.
Any alternative for merin?
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.
@@kurumicooksJapanesehomecooking thank you