Yakitori: Authentic Grilled Skewers
Authentic Yakitori features juicy grilled chicken skewers glazed with a sweet and savory Japanese tare sauce, known for its easy preparation, smoky flavor, and delicious taste. It's a popular street food and izakaya staple.
Ingredients
- 500 g boneless skinless chicken thighs
- 8 each bamboo skewers soaked in water for 30 minutes
- 1/2 cup soy sauce
- 1/2 cup mirin Japanese sweet rice wine
- 1/4 cup sake Japanese rice wine (optional
- 2 tablespoons granulated sugar
Instructions
- Prepare Tare Sauce: In a small saucepan, combine soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it gently simmer for 10-15 minutes, or until the sauce thickens slightly. Remove from heat and set aside.
- Prepare Chicken: Cut the boneless, skinless chicken thighs into uniform 1-inch pieces. Pat them dry with paper towels to help with browning.
- Skewer Chicken: Thread the chicken pieces onto the pre-soaked bamboo skewers. Do not overcrowd the skewers, leaving a small space between pieces for even cooking.
- Preheat Grill: Preheat your grill (charcoal, gas, or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill Yakitori: Place the skewers on the hot grill. Cook for 2-3 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred.
- Baste and Finish: During the last 5 minutes of grilling, generously brush the skewers with the prepared tare sauce. Turn and baste every minute or so until the chicken is beautifully glazed and caramelized. Be careful not to burn the sauce due to its sugar content.
- Serve: Serve the authentic Yakitori immediately, optionally garnished with a sprinkle of shichimi togarashi or finely chopped scallions.
Notes
For best results, use boneless, skinless chicken thighs for juiciness. Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill. The tare sauce can be made ahead and stored in the fridge for up to a week. Serve with a sprinkle of shichimi togarashi (Japanese seven-spice blend) or finely chopped scallions. For variations, try threading with different parts of chicken, pork belly, or vegetables like green onions or bell peppers.