Yakitori Recipe
Yakitori is traditionally skewered chicken in Japan, often glazed with a special yakitori sauce, and grilled over charcoal. There can be a variety of ingredients from meats, vegetables, and offal. Yakitori are usually served with a tare, or sea salt.
The natural flavors of the produce, along with the charcoal barbecue flavor, is unmatched. The tare gives a sweet, salty, umami flavor, which ties everything together. It pairs perfectly with a beer and is great to enjoy with friends and family.
Yakitori is one of the most popular Japanese foods and can be found at izakayas, Japanese-style pubs, along with a nice cold beer. At some high-end places, chefs will source special breeds of chicken for their unique taste and texture.
Yakitori
Equipment
- Charcoal grill
- Skewers
Ingredients
Ingredients
- Boneless chicken thigh
- Long green onion
Tare Sauce
- 120 ml soy sauce
- 120 ml mirin
- 60 ml sake
- 60 ml water
- 2 tsp brown sugar
- Sea salt to taste
- Nihonshu in a spray bottle (Japanese sake) (Optional)
Instructions
How to make yakitori
- Cut the chicken thigh into bite-size pieces.
- Cut the long green onion into the same size.
- Alternate the chicken and onion on the skewers. Use around 4 chicken pieces and 3 green onions for 1 skewer.
- Lightly season with salt.
- Grill over a charcoal grill. When one side is done, spray it with the nihonshu. This will give a delicious sweet and subtle flavor and help tenderize the meat.
- Serve with the tare sauce and sea salt.
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