Japanese Skewers: Wagyu, Scallops, Yakitori
An assortment of popular Japanese grilled skewers featuring luxurious wagyu beef, sweet scallops, and classic chicken yakitori. Perfect for an izakaya-style meal at home, they offer diverse flavors and textures.
Ingredients
- 8 oz Wagyu beef sirloin or ribeye cut into 1-inch cubes
- 12 large Scallops pat dry
- 1 lb Chicken thigh boneless
- 1 tbsp Sake for chicken marinade
- 1 tbsp Mirin for chicken marinade
- 1 tsp Soy sauce for chicken marinade
- 1 clove Garlic minced
- 1/2 inch Ginger grated
- 2 tbsp Soy sauce for glaze
- 2 tbsp Mirin for glaze
- 1 tbsp Sake for glaze
- 1 tbsp Brown sugar for glaze
- 1 tsp Sesame oil optional
- 1 tbsp Vegetable oil for grilling
- Green onions sliced for garnish
Instructions
- Prepare the Chicken Yakitori: In a bowl, combine chicken pieces with sake, mirin, soy sauce, minced garlic, and grated ginger. Marinate for at least 15 minutes. Thread chicken pieces onto wooden skewers, alternating with small pieces of chicken skin if desired.
- Prepare the Glaze: In a small saucepan, combine soy sauce, mirin, sake, and brown sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Cook for 5-7 minutes until slightly thickened. Stir in sesame oil if using. Set aside.
- Preheat Grill: Heat a grill or grill pan to medium-high heat. Lightly brush with vegetable oil.
- Grill Skewers: For Wagyu, season beef cubes with salt and pepper. Thread onto skewers. Grill for 2-3 minutes per side for medium-rare, or to your preference. For Scallops, season with salt and pepper. Thread onto skewers. Grill for 1.5-2 minutes per side until lightly caramelized and cooked through. For Chicken Yakitori, thread marinated chicken onto skewers. Grill for 3-4 minutes per side, brushing generously with the prepared glaze during the last few minutes of cooking, until cooked through and slightly charred.
- Serve: Arrange all skewers on a platter. Garnish with sliced green onions if desired. Serve hot.
Notes
For best results, soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Adjust grilling times based on the thickness of your ingredients and desired doneness. Serve immediately with a sprinkle of Togarashi or Shichimi pepper for a little kick.