Yakitori Recipes

Yakitori is a popular Japanese dish consisting of skewered and grilled chicken, typically seasoned with a savory and slightly sweet sauce. The term "yakitori" literally means "grilled bird" in Japanese, but it usually refers to chicken skewers. These skewers can feature various parts of the chicken, such as the thigh, breast, wings, or even chicken meatballs. Yakitori is a favorite street food and izakaya (Japanese pub) dish known for its simplicity and delicious flavors. Yakitori is often enjoyed as a snack or appetizer and can be accompanied by a variety of side dishes. It's a simple yet flavorful dish that highlights the natural flavors of the chicken while adding a touch of sweetness and umami from the tare sauce. You can also experiment with different chicken parts and seasonings to create your own variations of Yakitori.

When we go to our neighborhood Japanese restaurant, I always order the yakitori. These grilled beef skewers are delicious and entertaining to eat! I've learned to create this famous dish at home, and I have to say, it's just as tasty as what you'd receive in a restaurant. This dish can be served as a beginning before a sushi bowl, or it can be served as an entrée on its own.

How are Yakitori made?

Making your sauce is the first step in this recipe. In a saucepan, combine soy sauce, water, brown sugar, garlic, ginger, honey, and rice vinegar. Bring the sauce to a simmer in the pan, then thicken with cornstarch. Cut the chicken thighs into bite-sized pieces, then thread them onto wooden skewers. Grill or broil the chicken, basting it with the sauce many times. Serve with a sprinkling of sesame seeds and green onions on top, and enjoy.

Tips for cooking the perfect chicken

- For this dish, I prefer to use chicken thighs since they are more delicious and less prone to dry out on the grill. If you like, you may substitute chicken breasts. Alternatively, try cubes of pork tenderloin, entire shrimp, or sirloin steak.

- The yakitori sauce may be made up to 5 days ahead of time and refrigerated. You may even quadruple the sauce recipe and store some for later use.

- These skewers may be cooked on a charcoal grill outside, on a grill pan indoors, or in the oven. I prefer to grill them whenever feasible since I feel that the sauce caramelizes best over high heat. You might also use the broiler.

- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Here's a basic recipe for preparing Chicken Yakitori:

Ingredients:

For the Chicken Skewers:

- 1 pound (450g) boneless, skinless chicken thighs or chicken breast, cut into bite-sized pieces

- Bamboo skewers, soaked in water to prevent burning

For the Tare (Yakitori Sauce):

- 1/2 cup soy sauce

- 1/4 cup sake (Japanese rice wine)

- 1/4 cup mirin (sweet rice wine)

- 2 tablespoons sugar

Instructions:

1. Prepare the Tare (Yakitori Sauce):

   - Combine the soy sauce, sake, mirin, and sugar in a small saucepan.

   - Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar.

   - Reduce the heat to low and allow the sauce simmer for a few minutes, stirring occasionally, until it thickens somewhat.

   - Remove the saucepan from the heat and set aside to cool.

2. Skewer the Chicken:

   - Thread the moistened bamboo skewers with the chicken pieces. Allow sufficient room at the end of each skewer for easier handling.

3. Preheat the Grill:

   - Preheat the grill or the broiler to medium-high.

4. Grill the Chicken Skewers:

   - Place the skewers of chicken on the grill or under the broiler.

   - Grill the chicken for about 2-3 minutes per side, or until it is cooked through and slightly browned.

   - Brush the tare sauce over the chicken skewers in the last few minutes of cooking, rotating them to cover evenly. This adds flavor to the chicken and caramelizes it.

5. Serve:

   - Remove the chicken from the grill when it is thoroughly cooked and has a glossy sheen from the tare sauce.

   - If preferred, serve the Yakitori hot with more tare sauce for dipping. Enjoy!