Reviewed: Oct. 25, 2009

Delicious. We wanted to make a sort of authentic Japanese meal when we were studying Japan, but too cheap to eat out. We made this and sat on the floor around the coffee table. Fantastic!

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ESLEAKE

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Reviewed: Oct. 11, 2009

I have been making this recipe for six years. It is a staple in our home. Best as is, but I have been short on ingrediants and have made powdered ginger and white wine and marsala substitutions. Not quite as authentic but still yummy!

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DAWNMONAHAN

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Reviewed: Sep. 29, 2009

Excellent. I used reduced sodium soy sauce as suggested by many and it turned out perfect. I replaced the sugar with pure maple syrup and had to use plain white cooking wine instead of sake because I couldn't find any. I only use white meat chicken so I chopped some breasts, marinated overnight, and made skewers on my George Foreman grill. Served it with some fried rice and everyone thought it was great!

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Tapring

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2009

The first time I made this it was very salty. My roommate and I, who both like a lot of salt, didn't care for it at all. Each time since, I used sesame seed oil, switched the amount of Mirin and Soy Sauce around, and added a teaspoon of peanut butter (sounds strange but it really enhances the flavor). Everyone loves it!

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BainDrenal

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

this recipe is salty..these are the ingredients for teriyaki sauce. I recommend adding some water to cut the salty taste down and increase the sugar (to your tasting).

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HOLDENJACK

Cooking Level: Expert

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Reviewed: Jul. 15, 2009

This recipe has good potential but it was way too salty and the ginger was over powering. Next time I will use low-sodium soy sauce and marinate for 1 hour instead of 24 hours.

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Autumn

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

My family loved it but I thought it was way to salty.

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Christina

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

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Reviewed: Apr. 15, 2009

The taste is not bad. I don't have low-sodium soy sauce, so I put less of it. I only marinated the meat for about 1.5 hrs, and it came out pretty flavorful already. I used this on chicken thighs, breasts, and drumsticks. I like it with the thighs much better. I couldn't get the marinate cook into a suace, so I left it out and it was still good.

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Jan. 7, 2009

Awesome recipe, made it yesterday and served it over somen noodles. Had some chicken wings in the freezer that were too big for my liking so I de-boned them, chopped them up and put them in the marinade. It came out perfect. I'm going to be making this again, next time over rice. Thanks for the recipe 5/5.

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MIKECAHILL

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Reviewed: Oct. 8, 2008

Absolutely delicious! I used champagne as I didn't have much mirin and didn't have any sake. Used honey instead of sugar. Definitely make again!

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odette

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Reviewed: Aug. 30, 2008

The flavor was good but after living in Misawa Japan for 8 1/2 years this is not the yakitori I remember. Maybe your's if from a different region. I will make again but I'll keep looking for a traditional Yakitori recipe that I remember.

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Sparkmanr

Cooking Level: Expert

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Reviewed: Jul. 18, 2008

Wow, way too salty. We love Japanese food, but this was almost unedible. My husband who eats almost anything (and he has...we've lived in Japan before) didn't finish this dish. If I ever considered doing this again I would do low sodium soy sauce and not cook off the liquid.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Apr. 27, 2008

I love this recipe! Everybody who ate it gobbled it up in no time. The marinade made the chicken taste blissful. I made this atop sushi rice, with a side of fresh green beans. I definitely recommend this dish.

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Ace

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 12, 2008

This was very easy to make. Great authentic taste! Tastes like we went to a nice Japanese restaurant! I cooked this with pork sausage fried rice and my husband and I were in heaven. Way better than takeout!

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Jenny

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Reviewed: Feb. 28, 2008

Delicious! I didn't have any sake so I substituted with Rice Wine Vinegar. The flavour was very nice and this was very easy to make. I will definitely make this again. I thickened the sauce at the end with a bit of cornstarch mixed with water. I served the chicken with Japanese sticky rice and sauteed veggies.

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icesx

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 27, 2008

Excellent! Only giving 4 stars due to the saltiness. As others have said, use the low sodium soy sauce instead (I didn't, but wish I had). I added hot sauce and green onions. By the way, if you live near a Trader Joe's store, they have sake for $4/bottle. I'll be adding this recipe to the regular rotation.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Feb. 19, 2008

This was a great recipe. My family loves Yakitori Don and since we moved can't find any. We did use reduced salt soy sauce but it was still just a little too salty for us. So we will reduce the amount of soy sauce and add a little brown sugar instead of white. All in all this is the best Yakitori Don recipe that I have come across and will be making it a lot. My family has already asked when I will make it again. Thanks a bunch!

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deven

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 18, 2008

The flavor of this dish was really good. Everything recipe called for went into the dish EXCEPT i used boneless skinless chicken breast and i topped it with green onions. I think next time i will use boneless skinless thighs.My mom (who is Japanese) says yakitori don is usually made with boneless chicken. I found that after cooking it down until the sauce evaporated, the chicken breast pieces was a wee bit on the dry side. I will definitely make this again. *ALWAYS use low sodium soy sauce. Regular Soy sauce in any dish is just uncalled for!!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 27, 2007

Love this dish....I took other opinions of being too salty and used Yamasa 50%less salt-soy sauce. I am a Kikkoman girl but this turned out great! Added green onions (chopped) and it was tasty!

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alwayscdn

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 20, 2007

I made this tonight using boneless, skinless chicken breast over rice (as suggested) for my husband and OMG it was to die for!! The only thing is it was a tad bit salty so next time I am gonna use less soy sauce. I let this sit for 32 hours and it just fell apart in our mouth! Yum yum I will definitely make this again!

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