Yakitori sauce (or sometimes called teriyaki sauce) is so easy to use, and so yummy on anything from meat to fish to vegies. Don't marinate, but just pour on in the last moments of cooking and allow to caramelise if desired, or just after cooking if you're using a barbeque and don't want a messy hotplate. If you want to marinate meat of fish prior to cooking, just use a little soy sauce instead, but not for too long or the meat will get salty and tough.

1. Your Basic Yakitori

Cut chicken thigh fillets (preferably with skin) into bite sized pieces; skewer with shallots, capsicum; grill or barbeque. Pour on Kei's Kitchen Yakitori Sauce just before serving

2. Supermum Yoshiko's Torikara-age (Fried Chicken)

Place sliced chicken thigh fillets in a plastic bag with some Kei's Kitchen Yakitori Sauce and massage into the fillets. Leave for about 30 mins, massaging a few times when you get the urge. Remove and cover with cornflour and fry in hot oil until crispy. Yoshiko's 3 kids love them.  

3. Teriyaki Seafood

Barbeque or pan fry swordfish fillets, Atlantic salmon or ocean trout fillets, prawns, cuttlefish; pour on Kei's Kitchen Yakitori Sauce just before serving. A little in the pan to caramelise is nice.

4. Teriyaki Mushrooms

Mushrooms are in season in Autumn, though available all year 'round, and especially nice for barbeques. Clean some enoki, shiitake, shimeji, whatever mushrooms and place in some foil and cook on the bbq with a little Kei's Kitchen Yakitori Sauce.

5. Sunday Breakfast Scrambled Egg

A friend told us about this one--add a little dollop of Kei's Kitchen Yakitori Sauce to your scrambled egg or omelette for a different flavour.

Kei's Kitchen Yakitori Sauce keeps for over one year in the fridge. 

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