PURPOSE: To obtain the titled yakitori (grilled chicken) with bad small removed, by soaking garlic bulbs with their skins peeled in a specific aqueous solution of salt, removing the salt from them, dehydrating, sprinkling peper on them, grinding them into paste, adding the paste into sauce, followed by steeping yakitori in the boiled sauce.

CONSTITUTION: Garlic bulbs with their skins peeled are soaked in 20wt% aqueous solution of inorganic acidic table salt at about 5W8°C for about 75hr, and the salt is removed until the salt content reaches Baume degree of 10. The bulbs are dehydrated and pure peper is sprinkled evenly. The bulbs are allowed to stand for about 25hr. The garlic bulbs thus treated are ground into paste. About 0.1wt% paste is added quickly to "tare" (sauce) preveously prepared and blended with stirring and the "tare" is boiled lightly by a low fire. "Yakitori" is steeped in the "tare". Yakitori seasoned with "tare" containing an extract of delicious odorless garlic is prepared.