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JapaneseAuthentic Cuisine

Yakitori

Serves 4 to 6 Appetizer chicken, Appetizers

Yakitori

Yakitori, a beloved staple of Japanese street food, is often found sizzling over charcoal grills in bustling alley stalls. This dish, traditionally enjoyed as an evening snack or light meal, brings the communal spirit of these vibrant settings into the home kitchen. The recipe captures the essence of yakitori as it's prepared by skilled street vendors, with salt measured by hand and chicken skewered with care.

The flavor of yakitori is a rich tapestry of savory and sweet, with juicy chicken thighs brushed with a glossy tare sauce and a hint of smokiness from charred edges. The negi adds a subtle onion-like sharpness, perfectly balanced by the umami depth of soy sauce and the gentle sweetness of mirin. A sprinkle of toasted sesame seeds finishes each skewer, inviting a satisfying crunch and nutty aroma.

Ingredients

  • 800 gchicken thigh — cubed
  • 4negi — cut into lengths
  • 3 tbsptare sauce
  • 1 tbspsoy sauce
  • 1 tbspmirin
  • 1 tspsake
  • to finishtoasted sesame
  • to tastefine sea salt

Method

  1. Begin by preparing the chicken thighs. Cut the 800 g of chicken thigh into bite-sized pieces, approximately 2.5 cm in size. This ensures even cooking and allows the flavors to penetrate the meat. Next, cut the negi (Japanese long onions) into 3 cm pieces. These will add a subtle sweetness and aroma to the yakitori.
  2. In a small bowl, combine 3 tbsp tare sauce, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sake. Mix well to create a flavorful marinade. This mixture will be used to baste the chicken, adding depth and a glossy finish to the yakitori.
  3. Thread the chicken pieces and negi alternately onto skewers, leaving a small gap between each piece to allow for even cooking. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
  4. Heat a grill pan over medium-high heat. Lightly oil the pan to prevent sticking and to help achieve a nice char on the chicken. Once the pan is hot, place the skewers in the pan, leaving space between each skewer for even heat distribution.
  5. Cook the skewers for about 3-4 minutes on one side, then turn them over. As the chicken cooks, brush the skewers generously with the tare mixture. The sauce will caramelize slightly, adding a rich flavor and a beautiful glaze to the chicken.
  6. Continue grilling the skewers, turning occasionally and basting with more tare sauce, until the chicken is cooked through and has a slightly charred exterior. The chicken should be firm to the touch and the juices should run clear when pierced.
  7. Once cooked, remove the skewers from the pan and sprinkle them with fine sea salt to taste. The salt enhances the natural flavors of the chicken and negi, providing a perfect balance to the sweet and savory tare sauce.
  8. Finish by sprinkling toasted sesame seeds over the skewers for added texture and a nutty aroma. Serve the yakitori immediately, while hot, to enjoy the full range of flavors and textures. Arrange them on a platter for sharing, as is traditional in Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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