Each bottle contains a different flavor, either an amakuchi (sweet) yakiniku sauce, a ponzu yakiniku sauce with citrus notes, or a “barbecue” yakiniku sauce with some extra salty/smoky flavors, and to ...

To make yakiniku sauce (PHOTO A), first mix sugar with hot water so it dissolves. Then add the other ingredients. If made in a clean storage container, it will keep in the fridge for about a week.

This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring ...