Bite-sized pieces of chicken threaded onto bamboo skewers and grilled over charcoal, basted with a sweet soy tare sauce or simply seasoned with salt. A beloved Japanese street food and izakaya staple.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Bring to a boil then simmer for ten minutes until the tare sauce thickens enough to coat a spoon.
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2
Thread chicken pieces and negi segments alternately onto soaked bamboo skewers, packing them snugly together. Season half with salt and reserve the other half for tare glazing.
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3
Preheat your grill or broiler to high heat. Position the skewers about ten centimeters from the heat source and cook for three minutes per side until lightly charred.
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4
For tare skewers, brush generously with the soy glaze after the first flip. Continue grilling and basting every minute, building up layers of caramelized sweet-savory sauce.
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5
Turn skewers frequently to cook evenly, about eight to ten minutes total. The chicken should be cooked through with slightly crispy edges and a glossy lacquered appearance.
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6
Arrange finished skewers on a platter and sprinkle tare-style with shichimi togarashi and salt-style with a squeeze of fresh lemon. Serve immediately while piping hot.
Did You Know?
Yakitori masters train for years to perfect the art of grilling over bincho-tan charcoal, which burns at extremely high temperatures with almost no smoke, producing an incomparably clean flavor.
Chef's Notes
Equipment Tips
- bamboo skewers
- charcoal grill or broiler
- basting brush
- mixing bowl
The Story Behind Yakitori
Yakitori traces its roots to the Edo period when street vendors began selling skewered grilled chicken near temples and shrines. Originally a humble food of the working class, yakitori evolved as Japan urbanized in the early twentieth century. After World War II, yakitori stalls proliferated around train stations, becoming an essential part of the salaryman after-work culture. The craft of yakitori grilling became elevated to an art form, with dedicated yakitori-ya restaurants specializing in every cut of the bird. Today master yakitori chefs are celebrated artisans.
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