Yakitori sauce

Randman

Nature Boy, I'll bet you have used this or know of it. If you have used it ( or anyone else ) is it pretty good? The ingredients sound real tasty.

Tanker Tim

randman,[p]Yakitori is diggity dank! Be sure and use thighs and leave as much of the fat on as you can. Load it up on the garlic, and for a nice twist put slices of onion between the chicken before you grill it.[p]I'm assuming that you're using it for chicken as
Yaki=grilled
tori=chicken[p]Ganbate,[p]TT

Nature Boy

randman,
No. Sounds familiar though. I lived in Japan, but I was only 3. I love Japanese food. Do you have a recipe???[p]I'll try it.

Unknown

Nature Boy, I found a coupe of recipes at SOAR.

[ul][li]Yakitori[/ul]

Mark

randman,
I think the sauce your speaking of is or was sold at Sam's. Haven't seen it in quite a while but it has a sweet soy kind of taste, not bad though.
Mark

Randman

Nature Boy, I have no particular recipe in mind. I bought the sauce on impulse for something a little different. George found us some recipes..One of em calls for chopping the meat then threading it on a skewer. Sounds like it would be a bit difficult, probably easier to just slice thin.

Unknown

Another recipe.

[ul][li]Yakitori[/ul]

Randman

Tanker Tim, what is the importance on leaving on the fat? And are you saying to put onion slices under the skin or just stacked up between the pieces while they marinate? [p]Must be nice to speak more than one language. I have enough trouble with English!

Nature Boy

George,
You are a HUGE source of info George. Thanks.
The recipes looked great. Seems like the recipes vary greatly. But soy sauce, ginger, garlic, sesame seeds are a big part of the picture. Great stuff with meat and eggs.[p]Cheers
NB

Nature Boy

Mark,
Are you thinking about Yoshido's Gourmet Sauce??[p]Just picked up some at Costco. Sounds like the sauce you describe. Great on beef chicken and salmon.[p]Sound right??

Mark

Nature Boy,
Yes, Yashido's, I stand corrected.
Mark

Tanker Tim

randman,[p]When the wife makes Yakitori, she uses thighs that come with out the bones. just cut them into chunks (without the skin)
and leave as much of the fat on as it will help keep the meat moist when you grill it.[p]TT