How to make Yakitori

Why cooks start here

Yakitori is cooked the way yakitori alley stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

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.