Authentic Yakitori at Home
Discover the irresistible taste of authentic Japanese Yakitori. These grilled chicken skewers are coated in a homemade sweet and savory tare glaze, offering a perfect balance of smoky flavor and tender juiciness. A beloved staple from Japanese street food stalls and izakayas, now easily reproducible in your kitchen.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 8 small scallions white and light green parts
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake or dry sherry
- 2 tbsp granulated sugar
- 1 tbsp water
- 12 bamboo skewers soaked in water for 30 minutes
- vegetable oil for greasing grill
Instructions
- Soak bamboo skewers in water for at least 30 minutes. While skewers are soaking, prepare the chicken by cutting into uniform 1-inch pieces. Cut scallions into 1-inch pieces.
- To make the tare sauce, combine soy sauce, mirin, sake, granulated sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it gently simmer for 5-7 minutes until it slightly thickens. Remove from heat and set aside.
- Thread chicken and scallion pieces alternately onto the soaked skewers. Aim for about 3-4 pieces of chicken per skewer, ensuring the pieces are snug but not overly packed.
- Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Lightly oil the grill grates to prevent sticking.
- Grill the skewers for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has light char marks.
- During the last few minutes of grilling, generously brush the skewers with the prepared tare sauce. Continue grilling, turning and brushing, until the sauce caramelizes and coats the chicken beautifully. Be careful not to burn the sauce due to its sugar content.
- Remove from the grill and serve hot, optionally with extra tare sauce on the side and a sprinkle of shichimi togarashi for an authentic touch.
Notes
Soak wooden skewers for at least 30 minutes before use to prevent them from burning on the grill. While chicken thighs are traditional, feel free to experiment with other cuts like chicken breast (ensure it's not overcooked to prevent dryness). Serve with a sprinkle of Shichimi Togarashi for a delightful spicy kick. If you don't have an outdoor grill, you can use a grill pan on the stovetop or even a broiler.