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 some on in the last moments of cooking and allow to caramelise in the frying pan. Or just after cooking , if you’re using a barbeque and don’t want a messy hotplate.
If you want to marinate meat or fish prior to cooking, just use a little soy sauce instead, but not for too long or the meat or fish will get salty and tough.
1. Simple Vegetable Stir Fry
Gather together some vegetables (left overs fine, like cauliflower, broccoli, asparagus, peas, carrots etc) and slice into bite sized pieces. Slice white onion into thin crescents and stir fry in a wok. Add the sliced vegetables and allow to char a little. Add Kei’s Kitchen Yakitori Sauce at the last minute, allowing it to caramelise a little. Serve with brown or white rice.
2. Gyudon (Beef with Rice)
Slice wagyu or good quality beef into thin shabu shabu or sukiyaki slices (best done while half thawed). Pan fry quickly and pour on Kei’s Kitchen Yakitori Sauce in the final moments. Saute onions or shallots and place on top of steamed rice with the beef. Sprinkle with a little shichimi chilli if desired.
3. Teriyaki Mushrooms
Wrap up an assortment of mushrooms like enoki, shimeji, shiitake, crown mushrooms, etc in some foil and bake in the oven or barbecue. Pour on some Kei’s Kitchen Yakitori Sauce just before serving.
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 Lamb
Barbecue or pan fry lamb and pour on Kei’s Kitchen Yakitori Sauce at the last minute.
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 something different.
Kei’s Kitchen Yakitori Sauce keeps for over one year in the fridge.
Kei’s Kitchen Yakitori Sauce 250mL $13