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Street Food

Yakitori (Grilled Chicken Skewers)

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20 min (plus soaking skewers)
Prep
10 min
Cook

Ingredients

  • 400 g boneless chicken thigh, cut into bite-sized pieces (14 oz)
  • 1 bunch spring onions (negi), cut into 3 cm (1.2 inch) lengths
  • 60 ml soy sauce (1/4 cup)
  • 60 ml mirin (1/4 cup)
  • 2 tbsp sake
  • 1.5 tbsp sugar
  • Bamboo skewers, soaked in water 30 minutes

Method

  1. Thread chicken and spring onion pieces alternately onto soaked bamboo skewers.
  2. Combine soy sauce, mirin, sake and sugar in a small saucepan and simmer over medium heat for 5-7 minutes until slightly thickened into a glossy tare sauce.
  3. Preheat a grill or charcoal barbecue to medium-high heat.
  4. Grill skewers for 3-4 minutes per side, basting generously with tare sauce during the final minutes of cooking on each side.
  5. Continue turning and basting until chicken is cooked through and lightly charred at the edges.
  6. Serve immediately with any remaining tare sauce on the side.

Introduction: Yakitori are skewered and grilled chicken pieces, typically cooked over charcoal, sold at street stalls, festivals and dedicated yakitori-ya restaurants, with varying cuts served either seasoned with tare sauce or simply salted (shio).

Cultural Background: Yakitori are skewered and grilled chicken pieces, typically cooked over charcoal, sold at street stalls, festivals and dedicated yakitori-ya restaurants, with varying cuts served either seasoned with tare sauce or simply salted (shio).

Tips: Basting too early can cause the sugar in the sauce to burn; apply the glaze mainly in the last few minutes of grilling.

Variations: Shio-style yakitori skips the tare sauce, seasoning simply with salt before grilling; other cuts include chicken skin, liver, or meatballs (tsukune).

Storage: Refrigerate cooked skewers for up to 2 days in an airtight container.

Reheating: Reheat under a grill or in an air fryer at 200°C (400°F) for 4-5 minutes to restore some char and warmth.

FAQs:

Q: What does 'tare' mean?

A: Tare refers to a soy-based dipping or basting sauce used across various Japanese grilled dishes, not exclusive to yakitori.

Q: Can this be made in an oven?

A: Yes, grill under a hot broiler, turning and basting as with charcoal grilling, though flavour will differ slightly without charcoal smoke.

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