Lazy Yakitori

(The picture is from my first try so it not seared enough and doesn’t have any fresh green onions).

It is a nice and quick — if you have already the Yakitori sauce — that goes as well with rice as by itself.

It is the best with chicken thighs, but chicken breast or even legs work as well. If you can, cook the chicken with the skin for more flavor and texture ;).


  1. Separate the green onions into white and green parts.
  2. Cut the white part into 2cm pieces,
  3. Slice thinly the green part and keep it for later.
  4. Cut the chicken in pieces of about 2*1*1 cm.
  5. Preheat a pan with a little bit of oil on high heat.
  6. Sear the chicken, it’s fine if it slightly get burned.
  7. When the chicken is half “seared” add the green onions and keep the heat high.
  8. When the chicken is seared, reduce the heat to medium-high and add the sauce and half of the green onions. Stir fry to get all the caramelized/burned part but avoid overcooking the sauce.
  9. Dish it up, and add the rest of the green onions.

Enjoy 😉


Yakitori sauce

This sauce is wonderful. I now always have a bottle of home made yakitori sauce in my fridge to add it whenever it’s needed.

I will write a “Lazy Yakitori” recipe that use it. 😉

It is extremely easy to do but takes a little bit of time.


  • 1 cup of soy sauce
  • 1 cup of mirin
  • 1/2 cup of sake
  • 1/2 cup of water
  • 4 tablespoons of sugar *
  • 2 green onions (only the green part)

* Concerning the sugar, I like this sauce on the sweet side, but obviously adjust it to your taste. 😉

  1. Put all the ingredients in a pot and bring it to a boil on high heat.
  2. When it starts to boil, reduce the heat until having a gentle simmer.
  3. Let it simmer uncovered for 30-45 minutes or until it reduce by half.
  4. When it is reduced enough remove from heat, remove the green onions and let it cool down.

I generally pour it in an empty soy sauce bottle when it’s cool.

Enjoy! 😉


Tartar sauce


Short post for an awesome sauce.

I love this sauce with different deep-fry seafood, it is just amazing. Additionally, it is the perfect sauce for the Triple Crisp Burger.


  • 2 tablespoons of mayonnaise
  • 1 teaspoon of capers
  • 1 gherkin

  1. Chop the capers and the gherkin very thinly.
  2. I like to crush it then some more in a pestle and mortar.
  3. Finally add the mayonnaise and mix thoroughly.

Bon appétit!


Pepper sauce

Sauce poivre

It is one of my favourite sauces for a nice piece of beef. This recipe is a simplified version of it.


  • 1 tea spoon of pork roast stock
  • 10 cl of water
  • 10 cl of milk (or cream alternatively)
  • Some Worcestershire sauce
  • Flour
  • Lightly ground peppercorns

  1. In a pan, mix the stock and the water.
  2. Add as much pepper as you like.
  3. Bring to a boil and add the milk (if you have cream, it is even better).
  4. Cook it for a few minutes and add some drizzle of Worcestershire sauce.
  5. When the taste is as you want it to be, add a tablespoon of flour to thicken the sauce.
  6. Depending of the consistency of the sauce you want, you may add more or less flour.

Bon appetit !


Sauce au poivre

Sauce poivre

Une de mes sauce préférée pour aller avec un bon morceau de bœuf.


  • 1 cuillerée à café de sauce liée pour rôti
  • 10 cl d’eau
  • 10 cl de lait
  • Un peu de Worcestershire sauce
  • De la farine
  • Du poivre moulu en gros morceaux

  1. Dans une casserole, mélangez l’eau et la sauce liée pour rôti.
  2. Ajoutez le poivre selon votre goût.
  3. Portez à ébullition et ajouter le lait (si vous avez de la crème liquide c’est encore mieux).
  4. Laissez réduire quelque peu et ajoutez quelques goûtes de Worcestershire sauce.
  5. Laissez réduire d’un tiers, voire de moitié, et ajoutez une cuillère à café de farine pour épaissir la sauce.
  6. Selon la consistance que vous voulez, vous pouvez ajouter plus ou moins de farine.

Bon app’ !