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You are here: Home / Recipes / Appetisers / Yakitori

Yakitori

July 18, 2014 By Manu 18 Comments

Yakitori

Lately I have been on a  bit of a Japanese food bender.  I am discovering more and more dishes, and the more I discover, the more I love Japanese cuisine!  There’s so much more than sushi (which I love too!).  I had heard a lot about Yakitori – 焼き鳥, but I had never eaten them before.  Yakitori are chicken skewers cooked on charcoal and flavoured with a touch of salt or with a Yakitori sauce called Tare, made with sake, mirin and soy sauce.  They are amazingly delicious!  There are many kinds of Yakitori, some are made with chicken offal, others are made with chicken tenders, others with thighs…  My favourite are Negima – ねぎま, made with boneless chicken thighs and spring onions.  The meat is so tender that it practically melts in your mouth!  The sauce is salty and sweet at the same time and the whole dish comes together in a matter of minutes.  This recipe is perfect for grilling season, but I broiled my Yakitori in the oven and they were plain delicious!  Just give them a go!

Yakitori

Yakitori
5 from 2 votes
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Yakitori

How to make Yakitori - Japanese chicken skewers with a delicious sauce!

Course Main
Cuisine Japanese
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Recipe adapted from Just One Cookbook

Ingredients

Yakitori

  • 10-12 bamboo skewers
  • 450 gms – 1 lb. boneless skinless chicken thighs, at room temperature
  • 9 spring onions/scallions
  • Vegetable oil

Yakitori Sauce (Tare)

  • 125 ml - ½ cup soy sauce
  • 125 ml - ½ cup mirin
  • 60 ml - ¼ cup sake
  • 60 ml - ¼ cup water
  • 2 tsp packed brown sugar

Instructions

  1. Soak the bamboo skewers in water for 30 minutes.

Yakitori Sauce (Tare)

  1. In a small saucepan, mix together the mirin, soy sauce, sake, water, brown sugar and the green part of 1 spring onion. Bring it to a boil over high heat. When it starts to boil, decrease the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes.
  2. Let it cool to room temperature before using. Reserve ⅓ of the sauce in a small bowl for the final coating.

Yakitori

  1. Cut the white and light green part of scallions into 2.5 cm - 1 inch pieces.
  2. Cut chicken into 2.5 cm - 1 inch cubes.
  3. Insert the chicken at a 45 degrees angle into the skewers.
  4. Alternate each chicken slice with a piece of spring onion.
  5. Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to prevent the chicken from sticking. Place the skewers on top.
  6. Set the broiler to high and wait until the heating elements are hot. Broil for 6 minutes.
  7. After 6 minutes, brush the sauce onto the meat on both sides and continue to broil for 3-4 minutes or until cooked through and to caramelize the sauce.
  8. Transfer the skewers to a serving plate and brush the chicken with the reserved sauce with a clean brush. (Make sure that the sauce for the final coating does not come in contact with the raw chicken or you will have to boil the sauce again to avoid contamination.  Also, use a clean brush for the final coating!).
  9. Serve warm.

Yakitori

Yakitori

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Filed Under: Appetisers, Baking, Finger food, Japanese, Mains, Meat, Sauces, Snack, Street Food Tagged With: Asian, baking, barbecue, chicken, dinner, easy, grilling, Japanese, lunch, main, meat, mirin, poultry, sake, skewers, spring onions, Yakitori

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Comments

  1. Gina says

    July 19, 2014 at 10:16 am

    Um, I love yakitori! I swear Japanese really know how to treat their meat. Also, if you’re into Japanese food, I recommend robata(yaki) style dining, if you can find it. Like yakitori, it’s grilled meat, but grilled over a special charcoal mini grill. The result is delicate and unlike anything else, really. If you can find a restaurant that has it, try it out!

    Reply
    • paulo fickel says

      July 20, 2014 at 1:06 pm

      O sabor agridoce do shoyu com o sabor delicado e marcante da cebolinha faz do yakitori um prato delicioso, de sabor delicado e exclusivo

      Reply
  2. Lizzy (Good Things) says

    July 22, 2014 at 10:42 am

    This sounds divine, Manu… and I have all the ingredients! : )

    Reply
  3. Milk and Honey says

    July 22, 2014 at 1:37 pm

    I’m off to Japan in September, so have been “studying” the cuisine in detail (research and all that!!). I love the look and sound of these lovely, saucy, chicken-y morsels.

    Reply
  4. Barbara | Creative Culinary says

    July 24, 2014 at 6:18 am

    Love that I have everything…seriously now looking at dinner!

    Reply
  5. Jess Jo says

    August 23, 2014 at 1:17 am

    I never know what sake to buy – there are many different kinds. Which would you recommend?

    Reply
  6. Natalie @ Obsessive Cooking Disorder says

    November 1, 2014 at 12:41 am

    Hey, I saw your BEAUTIFUL yakitori recipe on Pinterest and thought, wow this is too pretty not to make. It’s been featured here –> http://www.obsessivecooking.com/2014/10/negima-yakitori-chicken-and-scallion.html

    I told my boyfriend he HAS to try this when he visits – we love yakitori! Thanks so much 😀

    Reply

Trackbacks

  1. Yakitori | Foods of the World | Scoop.it says:
    July 20, 2014 at 5:10 pm

    […] Lately I have been on a bit of a Japanese food bender. I am discovering more and more dishes, and the more I discover, the more I love Japanese cuisine! There’s so much more than sushi (which I love too!  […]

    Reply
  2. Super Bowl Roundup says:
    January 31, 2015 at 7:23 pm

    […] Yakitori […]

    Reply
  3. Tsukune says:
    May 19, 2015 at 5:08 pm

    […] chicken meatballs that are skewered and typically grilled over charcoal.  They are often served in yakitori restaurants in Japan and I had a fair share of these delicious bites during my recent visit to […]

    Reply
  4. Tokyo Asakusa guide says:
    June 10, 2015 at 9:44 pm

    […] Tsukune Yakitori […]

    Reply
  5. Hiroshima Guide - Japan says:
    June 26, 2015 at 8:26 pm

    […] Yakitori Gyoza Salmon Nigiri Matcha Ice […]

    Reply
  6. Kyoto Guide - Japan says:
    July 24, 2015 at 7:14 pm

    […] Yakitori […]

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  7. Tokyo Ueno guide says:
    August 14, 2015 at 6:03 pm

    […] Yakitori […]

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  8. Onsen Etiquette - Japan Guide says:
    June 22, 2017 at 7:06 pm

    […] Yakitori […]

    Reply
  9. Beef Korokke says:
    October 26, 2017 at 4:57 pm

    […] depachikas (food floors of big department stores). That’s also where we would buy fantastic yakitori and freshly made […]

    Reply
  10. Fukuoka – Japan Guide says:
    March 7, 2019 at 7:03 pm

    […] Yakitori […]

    Reply
  11. Chojiro Kyoto - Review says:
    September 5, 2019 at 7:33 pm

    […] Yakitori […]

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