Teriyaki Sauce - for grilled beef or chicken 

1. Combine all the ingredients in a saucepan; bring to a boil over medium heat and cook for 30 seconds, just long enough for the alcohol to burn off and the sugar to dissolve. Serve hot or cold.
2. Since the meat is cooked in a skillet, many Japanese cooks simply pour the sauce into the cooking pan so that the meat juices are incorporated into it.

Yakitori Sauce - for chicken skewers

1. Combine all the ingredients in a saucepan; bring to a boil over high heat and cook for 30 seconds, just long enough for the alcohol to burn off. Remove from the heat and let cool.

Yakitori Sauce 2 -  for chicken skewers

1. Combine all the ingredients in a saucepan; bring to a boil over high heat and cook for 30 seconds, just long enough for the alcohol to burn off. Remove from the heat and let cool.

Tempura Sauce

1. Combine all the ingredients in a saucepan;
2. bring to a boil over medium heat and cook for 30 seconds, just long enough for the alcohol to burn off.
3. Sprinkle with the white radish and serve hot or cold.