Yakitori

Yakitori, meaning "grilled bird," is a popular Japanese dish consisting of small pieces of chicken (or sometimes other meats and vegetables) skewered and grilled, typically over a charcoal flame. The term "yakitori" often refers to a wide variety of grilled skewers, even those not strictly chicken. Each part of the chicken, from thigh and breast to liver and heart, can be enjoyed as yakitori, offering a diverse range of textures and flavors. Seasoning primarily comes in two forms: "tare" (a sweet and savory soy-based sauce) or "shio" (salt). Some varieties might also use sansho pepper or other spices. Yakitori is a beloved staple at izakayas (Japanese pubs) and specialized yakitori restaurants, where it's often paired with sake or beer. It's not just a meal; it's a social experience, perfect for sharing with friends and family, and a true representation of Japanese culinary craftsmanship.

Ingredients you will need for Yakitori

To create delicious and authentic Yakitori, you'll need the following ingredients:

  • For the Chicken:
    • 1.5 lbs (about 700g) boneless, skin-on chicken thighs or breast, cut into 1-inch pieces
    • (Optional) Other ingredients for skewers: bell peppers, green onions, shiitake mushrooms, chicken meatballs (tsukune)
  • For the Tare (Sauce - if using):
    • 1/2 cup soy sauce
    • 1/2 cup mirin
    • 1/4 cup sake
    • 2 tbsp sugar
  • For Seasoning (if not using Tare):
    • Salt (preferably flaky sea salt)
    • Freshly ground black pepper
  • For Skewers:
    • Bamboo skewers (soaked in water for at least 30 minutes to prevent burning)
  • For Garnishes (Optional):
    • Shichimi Togarashi (Japanese seven-spice blend)
    • Lemon wedges

Step-by-step instructions for Yakitori

Follow these simple steps to prepare your own authentic Yakitori:

  1. Prepare the Chicken and Skewers:
    1. Cut the chicken into uniform 1-inch pieces.
    2. Thread the chicken pieces onto the soaked bamboo skewers. If adding vegetables, alternate chicken and vegetables on the skewers.
  2. Prepare the Tare Sauce (if using):
    1. In a small saucepan, combine soy sauce, mirin, sake, and sugar.
    2. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
    3. Continue to simmer for about 10-15 minutes, or until the sauce slightly thickens to a glaze consistency. Remove from heat and set aside.
  3. Grill the Yakitori:
    1. Preheat your grill (charcoal for best results, or a gas grill) to medium-high heat.
    2. Brush the grill grates lightly with oil to prevent sticking.
    3. Place the skewers on the grill.
    4. For Shio (Salt) Yakitori: Season generously with salt and pepper while grilling. Turn frequently to ensure even cooking.
    5. For Tare (Sauce) Yakitori: Grill the skewers, turning frequently, for about 5-7 minutes. Once the chicken is mostly cooked through, begin brushing with the tare sauce. Continue grilling and basting, turning every minute or so, until the chicken is fully cooked, caramelized, and nicely glazed (another 3-5 minutes). Be careful not to burn the sauce.
    6. Cook until the chicken is cooked through and lightly charred in places, about 8-12 minutes total, depending on thickness and grill heat.
  4. Serve Immediately:
    1. Transfer the cooked Yakitori to a serving platter.
    2. Garnish with a sprinkle of Shichimi Togarashi or a lemon wedge, if desired.
    3. Serve hot and enjoy your homemade Yakitori!

Chef's tips for perfect Yakitori

Our culinary experts share their top tips to perfect your Yakitori, ensuring a delicious and authentic experience every time.

  • Soak Bamboo Skewers: Always soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
  • Uniform Chicken Pieces: Cut chicken pieces to a similar size to ensure even cooking.
  • Don't Overcrowd the Skewers: Leave a little space between chicken pieces for even cooking and to allow smoke and heat to circulate.
  • Charcoal for Flavor: Grilling over binchotan charcoal provides the most authentic yakitori flavor, but a gas grill or even a broiler can work.
  • Two Ways to Season: Decide if you prefer "shio" (salt) or "tare" (sauce) before grilling. Some purists argue that salt allows the natural flavor of the chicken to shine.
  • Baste Gradually with Tare: If using tare sauce, only start basting towards the end of the grilling process to prevent the sugar in the sauce from burning too quickly.
  • Turn Frequently: Rotate skewers often to get an even char and cooked interior without burning.
  • Experiment with Cuts: Don't limit yourself to just chicken thigh. Explore various parts like breast, liver, gizzard, or even chicken skin for different textures and flavors.
  • Pair with Drinks: Yakitori is traditionally enjoyed with sake or a cold beer.
  • Serve Immediately: Yakitori is best served hot off the grill to enjoy the crispy skin and juicy interior.

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