Yakitori

Photo by Jay on Unsplash

JapaneseMain

Yakitori

Prep
20 minutes
Cook
12 minutes
Total
32 minutes
Serves
4
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Ingredients

Units
  • 2 pounds (900 grams) boneless, skinless chicken thighs, cut into 1.25-inch (3 centimeter) cubes
  • 2 scallions, white and light green parts, cut into 1-inch (2.5 centimeter) pieces
  • 1/2 cup (120 milliliters) soy sauce
  • 1/4 cup (60 milliliters) mirin
  • 2 tablespoons (30 grams) sugar
  • 1 tablespoon (15 milliliters) sake
  • 3 cloves garlic, minced
  • 1 teaspoon (5 grams) grated fresh ginger
  • 1/2 teaspoon (2.5 grams) cornstarch
  • 2 teaspoons (10 milliliters) water
  • 2 tablespoons (30 milliliters) vegetable oil
  • 1/4 teaspoon (0.5 grams) shichimi togarashi (seven-spice blend), optional for garnish
  • 1 tablespoon (15 grams) sesame seeds, optional for garnish
  • Bamboo skewers, soaked in water for 30 minutes

Instructions

  1. 1

    Soak bamboo skewers in water for at least 30 minutes to prevent charring.

  2. 2

    Prepare the tare sauce by combining soy sauce, mirin, sugar, sake, minced garlic, and grated ginger in a small saucepan over medium heat, stirring until sugar dissolves, about 2 minutes.

  3. 3

    Mix cornstarch with water to create a slurry, then whisk into the sauce and simmer for 1-2 minutes until slightly thickened, then remove from heat and let cool.

  4. 4

    Thread chicken pieces and scallion pieces alternately onto skewers, starting and ending with chicken, fitting about 4-5 pieces of chicken per skewer.

  5. 5

    Heat grill or grill pan to high heat (around 400-450 degrees Fahrenheit or 200-230 degrees Celsius), lightly oil the grates with vegetable oil.

  6. 6

    Place skewers on the grill and cook for 2-3 minutes until the first side develops light char marks, then rotate 90 degrees and cook another 2-3 minutes.

  7. 7

    Flip skewers and cook the second side for 2-3 minutes, then brush generously with tare sauce using a brush or spoon.

  8. 8

    Cook for another 1-2 minutes until the sauce begins to caramelize and stick to the chicken, showing a glossy finish.

  9. 9

    Flip again, brush the other side with tare sauce, and cook for another 1-2 minutes until both sides show caramelized glaze.

  10. 10

    Remove skewers from grill and place on a serving platter, garnish with sesame seeds and shichimi togarashi if desired, serve immediately while still warm.