Hey Trent….

So I have been doing a bit of research on your Yakitori “sauce”

I found this long winded (but sure to be good!) version.

But then today I saw this on taste.com.au

At Adelaide’s Yakitori Takumi, chef Eddie Ye feeds diners with skewers cooked on two tiny electric grills behind the bar. He says home cooks can make a simple yakitori tare marinade of 300ml soy sauce, 200g sugar, 100ml sake, 20g ginger and two small cloves of garlic, crushed. Bring to the boil in a saucepan. Marinate skewers of chicken breast or thigh for 45 minutes, drain and grill. Drizzle with extra sauce.

Hey oz, your awesome,
going to give this a go!!!!

Whoops forgot the complicated link

http://kitchenencounters.typepad.com/blog/2013/08/-japanese-yakitori-sauce-japanese-tare-sauce-.html

(you should read this if you truly want to get a great sauce!)

And no worries