Recipe of Yakitori, a traditional Japanese dish consisting of bite-sized chicken pieces grilled on skewers, often served in izakayas (Japanese pubs). The name means “grilled bird,” and it originated in the Edo period. Yakitori is typically seasoned with either salt (shio) or a sweet soy-based glaze called tare.
Cooking Time:
40 minutes
Ingredients:
1 lb boneless chicken thighs, cut into 1-inch pieces
4 green onions (scallions), cut into 1-inch pieces
bamboo skewers (soaked in water for 30 min)
shichimi
For the tare sauce:
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tbsp sugar
Recipe:
Combine all tare ingredients in a small saucepan. Simmer until slightly thickened (10–15 minutes). Set aside.
Thread chicken and scallions alternately onto soaked skewers.
Preheat grill or grill pan to medium-high.
Grill skewers for 3–4 minutes per side, brushing with tare during the last few minutes.
Optionally, sprinkle with sesame seeds or shichimi togarashi.
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