Like my crazy pun title above? Heehee.

Our fabulous tenting vacation ended up being cold and rainy.  The first night, our boys’ tent was rained out.  Second night, our girls’ tent was rained out.  Third night, we slept at home. (grin).  But, we didn’t let it dampen our spirits.  We’d go back to our campsite during the day (45 mins away) and mingle with the people there; yet, we enjoyed the comforts of bed each night.  It’s all about making memories, right?…

Once I realized we were going to be in the rain, it occurred to me that most of my outdoor meal planning was not going to work.  I took a folding table and set it up inside our trailer.  Then I ran electricity to the trailer, which would allow me to cook in the trailer during the day.  For some meals, we would end up shivering outside under a tarp in the rain, inhaling our meal and then move on to some indoor activity as quickly as we could.  Since the whole meal planning went out the window, I did all slow cooker meals: Taco soup, BBQ chicken legs and baked potatoes, hot dogs and beans, and my personal vacation favorite – Crockpot Ginger Chicken with Snow Peas.

Full disclosure, Crockpot Ginger Chicken with Snow Peas is not my recipe.  I recommend that you try this slow cooker recipe, which is very adaptable for food allergies.  For instance, I don’t add garlic because of food sensitivity or locally unavailable frozen snow peas.  I do roast broccoli and make brown rice as sides.  Then, family members tailor the meal to their food preferences.  The best evidence of a good recipe in our house is that there aren’t any leftovers.  With this recipe, there aren’t any leftovers.

So, why am I posting then?  Because I’m going to give you our Yakitori sauce recipe that goes on top!  Yakitori sauce brings an Asian flavored salty, sweetness to any item it is put on top of.  It is so delicious!

Inside this recipe, I’m giving you the option for soy sauce, which contains wheat, and Bragg’s amino acids, which contains soy.  I’ve used both interchangeably.  I have not tried the coconut amino acids; however I believe that if you have issues with soy and wheat, it’d be worth tinkering with this recipe to see if you can get a satisfactory flavor that you would enjoy with your food tolerances.

Yakitori Sauce

Yakitori Sauce


  • 1 c. soy sauce or Bragg's amino acids
  • ¼ c. sake (Japanese rice wine)
  • ¾ c. sugar
  • ¼ c. honey
  • 1 tsp. powdered garlic
  • ¼ c. cold water
  • 2 Tbsp. cornstarch


In a medium-size saucepan combine soy sauce or Bragg's amino acids, sake (I buy Gekkeikan sake), sugar, honey, powdered garlic, water and cornstarch. Whisk really well until the cornstarch is incorporated before turning on the heat.

With sauce pan on the stove, turn on stove to medium heat. Bring mixture to a boil, stirring often. Watch very closely!! Yakitori has a tendency to bubble outside the pan when your back is turned. If you have a glass top stove, it will pit the glass on the stove. Watch carefully.

Once the sauce has come to a boil. Simmer, covered for 30 minutes.

Once simmered, remove from the heat. Let Yakitori sauce cool in order to thicken.

Serve immediately or store in refrigerator. Yakitori will remain fine in the refrigerator for 2-3 months.

To use, pour over any meal of your choice!

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