Description
Grilled Japanese Yakitori skewers bring sizzling street food magic straight from Tokyo’s bustling alleys. Juicy chicken pieces marinated in sweet-savory sauce promise an authentic culinary journey that sparks excitement for home cooks seeking delicious international flavors.
Ingredients
Scale
Main Protein:
- 1 lb (0.45 kg) boneless, skinless chicken thighs, cut into bite-sized pieces
Aromatics and Flavoring Ingredients:
- 2 garlic cloves, minced
- 1-inch piece of ginger, sliced
- 4–6 green onions (scallions), cut into 2-inch pieces
Liquid and Seasoning Ingredients:
- ½ cup (120 ml) soy sauce
- ½ cup (120 ml) mirin
- ¼ cup (60 ml) sake
- 2 tablespoons (30 ml) sugar
Additional Items:
- Bamboo skewers (soaked in water for 30 minutes)
Instructions
- Craft the tare sauce by combining soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan, bringing the mixture to a vigorous boil over medium heat.
- Reduce heat and allow the sauce to simmer, stirring periodically, until the liquid reduces and develops a slightly syrupy consistency, approximately 10-12 minutes.
- Remove the sauce from heat, strain to eliminate garlic and ginger fragments, and let it cool to room temperature while preparing the chicken.
- Select fresh chicken thighs or breast meat, trimming excess fat and cutting into uniform, bite-sized cubes to ensure even cooking.
- Soak wooden skewers in water for 30 minutes to prevent burning during grilling, then carefully thread chicken pieces onto the skewers, interspersing with fresh green onion segments.
- Heat a grill or grill pan to medium-high temperature, lightly coating the surface with oil to prevent sticking and ensure smooth release of skewers.
- Position the chicken skewers on the heated surface, cooking for 3-4 minutes on each side until the meat develops a golden-brown exterior and shows initial signs of caramelization.
- During the final grilling moments, generously brush the skewers with prepared tare sauce, rotating to achieve an even, glossy coating that enhances flavor and color.
- Continue grilling for an additional 1-2 minutes, allowing the sauce to caramelize and create a rich, glazed finish without burning.
- Transfer the yakitori to a serving platter, drizzling with extra tare sauce and garnishing with finely chopped green onions for added freshness and visual appeal.
Notes
- Choose high-quality chicken thighs for maximum flavor and juiciness, ensuring tender and succulent yakitori.
- Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling, protecting your delicious skewers from charring.
- Experiment with different protein options like tofu, shrimp, or vegetables for vegetarian or diverse dietary preferences, creating versatile skewer variations.
- Control heat carefully while grilling to achieve perfect caramelization without burning the meat, maintaining a beautiful golden-brown exterior and moist interior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg