Peanut Butter Yakitori Sauce

Yakitori, a beloved Japanese dish featuring skewered and grilled chicken, is popular for its simplicity and flavor. Our Peanut Butter Yakitori Sauce adds a delightful twist, merging creamy peanut butter with savory and sweet notes to complement the traditional flavors.

This recipe is perfect for those who love experimenting with global cuisines.

(Source: USDA)

Why You’ll Love This

This sauce is a game-changer for grill enthusiasts. It combines the authentic taste of Japan with a Western twist, offering a rich umami flavor with a creamy finish.

It's versatile enough to be used on various proteins and vegetables, making it a must-have for any cookout or dinner party.

Ingredients

• 1 cup smooth peanut butter
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chili flakes (optional)
• 2 green onions, sliced thin
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Ingredient Notes (What & Why)

• Use smooth peanut butter for a creamy texture. (Source: BBC Good Food)
• Mirin is a sweet rice wine; substitute with a mix of rice vinegar and sugar if unavailable. (Source: Serious Eats)
• Use fresh ginger for the best flavor. (Source: Bon Appétit)
• Adjust chili flakes based on desired spice level. (Source: NYT Cooking)

Equipment

• Small saucepan
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Mixing bowls
• Grater
• Garlic press
• Immersion blender (optional)
• Airtight storage container

Timing & Temperature Guide

• Cook sauce over medium heat to prevent burning.
• Whisk sauce constantly to avoid lumps.
• Allow sauce to simmer gently for flavors to develop.
• Store sauce at refrigerator temperature to maintain freshness.
• Reheat sauce gently over low heat if needed.
• Ensure grilled items are hot before glazing with sauce.
• Serve sauce warm for best flavor.
• Let sauce cool to room temperature before storing.

Step-by-step Instructions

1. In a small saucepan, combine peanut butter, soy sauce, mirin, sake, sugar, rice vinegar, and sesame oil. Stir until smooth.
2. Add minced garlic and grated ginger. Cook over medium heat until fragrant, about 2 minutes.
3. In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk into the saucepan.
4. Continue cooking the sauce, stirring constantly, until it thickens, about 5 minutes.
5. Remove from heat and stir in honey, sesame seeds, and chili flakes if using.
6. Season with salt, pepper, and lime juice to taste.
7. In a separate pan, heat vegetable oil over medium-high heat.
8. Add the sliced green onions and sauté until they are slightly browned.
9. Mix the sautéed onions into the sauce.
10. Allow the sauce to cool slightly before using it to glaze grilled items.
11. Store any leftovers in an airtight container in the refrigerator for up to a week.
12. For a smoother texture, blend the sauce with an immersion blender.
13. Serve warm over grilled chicken, beef, or vegetables.
14. Garnish with additional sesame seeds and green onions before serving.

Culinary Science Notes

• Peanut butter acts as an emulsifier, creating a smooth sauce texture.
• Cornstarch thickens the sauce by forming a gel-like structure when heated.
• Soy sauce provides umami flavor through fermentation, enhancing taste.
• The acidity of vinegar balances the sweetness and richness of the sauce.
• Heating garlic and ginger releases aromatic oils, intensifying flavor.
• The sauce’s viscosity increases as it cools due to gelatinization of cornstarch.
• Sesame oil contributes to the Maillard reaction, adding depth and aroma.
• The mirin’s alcohol content evaporates during cooking, leaving a sweet note.

Pro Tips

• Ensure the sauce is smooth by whisking constantly.
• Adjust sweetness by adding more honey to taste.
• For a smoky flavor, add a dash of smoked paprika.
• Use fresh ingredients for the best flavor.
• Store the sauce in a glass jar to maintain its taste.
• For a thinner sauce, add more water or sake.
• Let the sauce sit for a few minutes before serving to meld flavors.
• If sauce thickens too much upon cooling, reheat gently with a splash of water.
• Use as a marinade by thinning it with additional sake or water.
• Consider adding a splash of fish sauce for umami depth.
• Use low-sodium soy sauce if sensitive to salt.
• Prepare the sauce a day ahead to enhance flavors.

Variations

• Spicy Peanut Butter Yakitori Sauce: Add more chili flakes or fresh chopped chilies.
• Coconut Peanut Sauce: Replace water with coconut milk for a tropical twist.
• Lemon-Ginger Yakitori Sauce: Use lemon juice and zest instead of lime for a citrusy kick.
• Herb-Infused Yakitori Sauce: Add fresh cilantro or basil for an aromatic flavor.
• Vegan Yakitori Sauce: Use agave syrup in place of honey.
• Nut-Free Variation: Use sunflower seed butter instead of peanut butter.
• Miso Yakitori Sauce: Mix in a tablespoon of white miso for a deep savory taste.
• Gluten-Free Yakitori Sauce: Use tamari instead of soy sauce.
• Teriyaki-Style Yakitori Sauce: Increase sugar and omit peanut butter for a classic taste.
• Fruit-Infused Yakitori Sauce: Add blended pineapple or mango for a fruity profile.
• Garlic-Lovers Yakitori Sauce: Double the amount of garlic for intense flavor.
• Sweet and Sour Yakitori Sauce: Increase rice vinegar and add pineapple juice.

Substitutions

• Soy sauce: Use tamari or coconut aminos for a gluten-free option.
• Rice vinegar: Substitute with apple cider vinegar if necessary.
• Mirin: Combine rice vinegar and sugar as an alternative.
• Sake: Use dry white wine or omit if unavailable.
• Sesame oil: Use olive oil for a less nutty flavor.
• Peanut butter: Substitute with almond butter or sunflower seed butter.
• Sugar: Use brown sugar or honey as a natural sweetener.
• Garlic: Replace fresh with granulated garlic if needed.
• Ginger: Ground ginger can be used in place of fresh.
• Chili flakes: Use cayenne pepper or omit for a milder sauce.
• Honey: Use maple syrup or agave nectar for a vegan option.
• Green onions: Substitute with chives or omit.

Dietary Adaptations

• To make gluten-free, use tamari instead of soy sauce.
• For a vegan version, replace honey with maple syrup.
• Use sunflower seed butter for a nut-free adaptation.
• Replace sake with apple juice for a non-alcoholic version.
• Omit chili flakes for a mild, kid-friendly sauce.
• Use agave nectar to maintain a low-glycemic index.
• Switch to a low-sodium soy sauce for reduced salt content.
• Replace sugar with a sugar substitute for a diabetic-friendly sauce.

Serving Suggestions & Menu Ideas

• Serve over grilled chicken skewers for a classic yakitori experience.
• Drizzle on roasted vegetables for a flavor boost.
• Use as a dipping sauce for spring rolls or dumplings.
• Pair with grilled tofu for a vegetarian option.
• Add to noodle dishes for a creamy, nutty flavor.
• Use as a glaze for grilled shrimp or fish.
• Serve alongside steamed jasmine rice for a complete meal.
• Drizzle over a salad for an Asian-inspired dressing.
• Use as a sandwich spread for an exotic twist.
• Mix into stir-fried dishes for added depth.

Menu Ideas

• Include in a Japanese-themed dinner party with sushi and miso soup.
• Pair with a summer BBQ menu featuring grilled meats and vegetables.
• Serve as part of a tapas-style meal with small plates.
• Incorporate into a meal prep plan for quick weeknight dinners.
• Feature in a potluck, offering a unique sauce option.
• Offer as a dipping sauce at an appetizer buffet.
• Include in a picnic basket with cold grilled chicken.
• Use in a fondue night as a savory dip.

Seasonal Variations

• Spring: Add fresh herbs like mint or cilantro.
• Summer: Incorporate tropical fruits like mango for sweetness.
• Fall: Use pumpkin puree for a seasonal twist.
• Winter: Add warming spices like cinnamon or nutmeg.
• Add cranberries for a festive holiday version.
• Use fresh citrus juices for a bright summer taste.
• Incorporate apple cider vinegar for an autumnal touch.
• Add roasted garlic for a robust winter flavor.

Troubleshooting & Common Mistakes

• If sauce is too thick, thin with additional rice vinegar or sake.
• For a sauce that’s too salty, balance with a bit more honey.
• If too sweet, add a splash of soy sauce for balance.
• If the sauce separates, whisk vigorously to recombine.
• For a lumpy sauce, use an immersion blender to smooth.
• If sauce lacks flavor, add a pinch of salt or a splash of lime juice.
• If too spicy, dilute with additional peanut butter or honey.
• If sauce burns, lower the heat and stir continuously.
• For a sauce that’s too runny, add more cornstarch slurry.
• If sauce tastes flat, increase ginger and garlic for depth.
• If sauce appears greasy, reduce the amount of sesame oil.
• To fix a bitter taste, add a touch more sugar or honey.
• Using chunky peanut butter, which can affect texture.
• Overcooking the sauce, leading to a burnt taste.
• Not whisking constantly, causing lumps.
• Adding cornstarch directly without making a slurry.
• Using low-quality soy sauce, affecting overall flavor.
• Skipping ginger or garlic, leading to a bland sauce.
• Forgetting to season with salt and pepper.
• Not adjusting sweetness, resulting in an unbalanced sauce.
• Ignoring spice tolerance, making it too hot for some.
• Using old or stale sesame seeds, impacting flavor.

Make-Ahead, Storage & Reheating

Prepare the sauce up to three days in advance and store in an airtight container in the refrigerator. Reheat gently before serving to enhance flavors.

Store any leftover sauce in an airtight container in the refrigerator for up to one week. Ensure the sauce is completely cool before sealing to prevent condensation.

Reheat the sauce gently over low heat, stirring occasionally to prevent separation. Add a splash of water if the sauce has thickened too much during storage.

Freezing, Leftovers & Scaling

The sauce can be frozen for up to 3 months. To freeze, place in a freezer-safe container, leaving some space at the top for expansion.

Thaw overnight in the refrigerator before reheating.

Creative Leftover Ideas

• Use as a sandwich spread for a unique taste.
• Drizzle over roasted vegetables for a quick side dish.
• Mix into cold noodles for a refreshing salad.
• Use as a dip for fresh vegetable sticks.
• Combine with yogurt for a creamy salad dressing.
• Top baked potatoes for a savory twist.
• Add to scrambled eggs for a protein-packed breakfast.
• Use as a sauce for homemade pizza.

To scale the recipe, maintain the ratio of liquid to solid ingredients. For larger batches, consider using a larger saucepan to accommodate the increase in volume, ensuring even heating.

Budget Notes & Substitutions

This recipe is budget-friendly, using pantry staples like peanut butter and soy sauce. Purchasing ingredients in bulk can further reduce costs, especially for items like sesame seeds and soy sauce.

Nutrition Facts

• Calories: Approximately 120 per serving
• Protein: 4g per serving
• Carbohydrates: 10g per serving
• Total Fat: 8g per serving
• Saturated Fat: 1g per serving
• Cholesterol: 0mg per serving
• Sodium: 400mg per serving
• Dietary Fiber: 1g per serving
• Sugars: 4g per serving
• Calcium: 20mg per serving
• Iron: 0.5mg per serving
• Potassium: 100mg per serving
• Vitamin A: 10IU per serving
• Vitamin C: 1mg per serving
• Trans Fat: 0g per serving

Background & Origins

Yakitori is a traditional Japanese dish that dates back to the Edo period. It typically involves grilling skewered chicken over charcoal, seasoned with tare sauce.

This Peanut Butter Yakitori Sauce is a modern twist, inspired by the popularity of fusion cuisine that blends different cultural flavors.

Glossary of Terms

Yakitori

A Japanese dish consisting of skewered and grilled chicken, often served with tare sauce.

Tare

A Japanese basting sauce used in grilling, made from soy sauce, mirin, sake, and sugar.

Mirin

A sweet Japanese rice wine used in cooking to add flavor and balance.

Sake

A Japanese alcoholic beverage made from fermented rice, often used in cooking.

Emulsifier

A substance that helps combine ingredients that typically do not mix well, such as oil and water.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Umami

A savory taste, one of the five basic tastes, often associated with broths and cooked meats.

Cornstarch Slurry

A mixture of cornstarch and water used to thicken sauces.

FAQs

Can I use chunky peanut butter for this recipe?

It’s recommended to use smooth peanut butter for a consistent texture in the sauce.

Is there an alternative to sake?

Yes, you can use dry white wine or omit it if unavailable.

How can I make the sauce spicier?

Add more chili flakes or fresh chopped chilies to increase the heat level.

Can I make this sauce nut-free?

Yes, substitute peanut butter with sunflower seed butter for a nut-free version.

Is it possible to freeze the sauce?

Yes, the sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

What should I do if the sauce is too salty?

Balance the saltiness by adding a bit more honey or lime juice.

Can this sauce be used as a marinade?

Yes, you can thin it with additional sake or water and use it as a marinade for meats and vegetables.

How do I store leftover sauce?

Store in an airtight container in the refrigerator for up to one week.

Can I use this sauce for dipping?

Absolutely, it makes a great dipping sauce for spring rolls, dumplings, and more.

How do I thicken the sauce if needed?

If the sauce is too runny, add more cornstarch slurry to achieve the desired thickness.

Is there a vegan substitute for honey in this recipe?

Yes, you can use maple syrup or agave nectar as a vegan alternative.

What can I do if the sauce separates?

Whisk the sauce vigorously to recombine the ingredients.

Peanut Butter Yakitori Sauce

Print

Servings8

Prep10m

Cook10m

Total20m

Calories120

Ingredients

• 1 cup smooth peanut butter
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chili flakes (optional)
• 2 green onions, sliced thin
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. In a small saucepan, combine peanut butter, soy sauce, mirin, sake, sugar, rice vinegar, and sesame oil. Stir until smooth.
2. Add minced garlic and grated ginger. Cook over medium heat until fragrant, about 2 minutes.
3. In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk into the saucepan.
4. Continue cooking the sauce, stirring constantly, until it thickens, about 5 minutes.
5. Remove from heat and stir in honey, sesame seeds, and chili flakes if using.
6. Season with salt, pepper, and lime juice to taste.
7. In a separate pan, heat vegetable oil over medium-high heat.
8. Add the sliced green onions and sauté until they are slightly browned.
9. Mix the sautéed onions into the sauce.
10. Allow the sauce to cool slightly before using it to glaze grilled items.
11. Store any leftovers in an airtight container in the refrigerator for up to a week.
12. For a smoother texture, blend the sauce with an immersion blender.
13. Serve warm over grilled chicken, beef, or vegetables.
14. Garnish with additional sesame seeds and green onions before serving.

Notes:

• Ensure the sauce is smooth by whisking constantly.
• Adjust sweetness by adding more honey to taste.
• For a smoky flavor, add a dash of smoked paprika.
• Use fresh ingredients for the best flavor.
• Store the sauce in a glass jar to maintain its taste.
• For a thinner sauce, add more water or sake.
• Let the sauce sit for a few minutes before serving to meld flavors.
• If sauce thickens too much upon cooling, reheat gently with a splash of water.
• Use as a marinade by thinning it with additional sake or water.
• Consider adding a splash of fish sauce for umami depth.
• Use low-sodium soy sauce if sensitive to salt.
• Prepare the sauce a day ahead to enhance flavors.