Yakitori is a traditional Japanese dish featuring bite-sized pieces of chicken skewered and grilled over charcoal, often seasoned with a sweet and savory tare sauce or simple salt.
Yakitori: Japan's Grilled Skewers
Yakitori is a traditional Japanese dish featuring bite-sized pieces of chicken skewered and grilled over charcoal, often seasoned with a sweet and savory tare sauce or simple salt.
Ingredients
- 500 gram boneless skin-on chicken thighs
- 1 each leek or scallion white and light green parts
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoon sake (optional)
- 2 tablespoon sugar
- 1 teaspoon grated ginger
- 1 pack bamboo skewers soaked in water
Instructions
- Prepare Tare Sauce: In a small saucepan, combine soy sauce, mirin, sake (if using), sugar, and grated ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and cook for 5-7 minutes, until the sauce slightly thickens to a glaze. Set aside.
- Skewer Chicken: Thread the chicken pieces onto the soaked bamboo skewers. If using leek or scallion, alternate chicken and vegetable pieces. Do not overcrowd the skewers.
- Preheat Grill: Preheat a charcoal grill to medium-high heat. If using a gas grill, set it to medium. Ensure the grates are clean and lightly oiled.
- Grill Yakitori: Place the skewers on the grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred. Avoid overcooking to keep the chicken juicy.
- Baste and Finish: During the last few minutes of grilling, generously brush the chicken with the prepared tare sauce. Continue grilling for another 1-2 minutes, turning and basting, allowing the sauce to caramelize and cling to the chicken. For shio (salt) style, simply season with salt and pepper before grilling and omit the tare sauce.
- Serve: Remove from the grill and serve immediately while hot.
Notes
For authentic flavor, use skin-on chicken thighs. If you don't have sake, you can omit it or substitute with dry sherry. Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Serve immediately as a snack or part of a larger meal. Experiment with different chicken cuts like breast, wings, or even meatballs.
