Yakitori
Japanese chicken skewers — bite-size chicken and scallion threaded onto sticks and grilled while basted with a sweet-savory tare (soy glaze). The classic izakaya bite: lightly charred outside, juicy within. Enjoy it as salted "shio" or glazed "tare".
Ingredients
- Chicken thighs · bite-size500 g
- Scallion (white part) · 3 cm pieces2 stalks
- Bamboo skewers · soaked in water10
- Cooking oil · for grilling1 tbsp
- Shichimi (chili) · to serve, optional
- Tare glaze
- Soy sauce4 tbsp
- Mirin3 tbsp
- Sake2 tbsp
- Sugar2 tbsp
- Minced garlic & ginger · optional0.5 tsp
Steps
- ⏲ 8 min
Simmer the tare ingredients in a small pot over low heat until reduced by about a third and slightly thickened.
- ⏲ 5 min
Thread chicken and scallion alternately onto the skewers. (Soak the skewers first so they don't burn.)
- ⏲ 6 min
Heat an oiled pan or grill over medium-high and cook the skewers, turning, until golden on the outside.
- ⏲ 4 min
Brush with tare and grill 2–3 more times so the glaze caramelizes and shines.
- ⏲ 1 min
Plate and drizzle with a little more tare. Sprinkle with shichimi to taste and serve.
Tips & Variations
Variations
- Shio (salt) yakitori: Just salt instead of tare, for a clean taste.
- Negima: The classic chicken-and-scallion combo (this recipe).
- Tsukune: Minced chicken meatballs on skewers.
- Other cuts: Chicken skin, liver, or cartilage.
Tips
- Soak the skewers 30 minutes so they don't burn on the grill.
- Chicken thigh stays the juiciest and most tender.
- Baste the tare in several coats to layer up shine and flavor.
- Finish over high heat for a bit of smoky char.
Sign in to edit.
edits: 0 ·Edit history