Chicken yakitori skewers recipe
Part of the must-try specialties of Japanese street food, yakitoris are skewers to enjoy at any time of day.
Part of the must-try specialties of Japanese street food, yakitoris are skewers to enjoy at any time of day. The most common are chicken skewers caramelized with a sweet and salty sauce called tare. We tell you more and share the authentic recipe for chicken yakitori skewers with green onions.
What are yakitoris in Japan?
Yakitoris are small skewers grilled over charcoal, with each piece sized for a single bite. A true symbol of Japanese conviviality, they can be found everywhere in Japan, from street stalls to restaurants to supermarkets. This specialty of Japanese cuisine is commonly enjoyed during matsuri (traditional Japanese festivals) and street fairs.
Yakitoris are traditionally made with chicken. The name itself literally translates to "grilled bird." However, you'll also find versions with various other ingredients, whether meat, fish, or even vegetables.
Different varieties of yakitoris
The Japanese use every part of the chicken to make yakitoris. You'll find:
Negima yakitori: chicken and green onion skewers ;
Momo yakitori: skewers made from chicken thighs ;
Mune yakitori: skewers made from chicken breast ;
Sasami yakitori: skewers made from chicken fillet ;
Bonjiri yakitori: skewers made from chicken tail ;
Kawa yakitori: skewers made from chicken skin ;
Tsukune yakitori: skewers made from ground chicken meatballs ;
Tebasaki yakitori: skewers made from chicken wings ;
Rebah yakitori: skewers made from chicken liver ;
Hatsu yakitori: skewers made from chicken heart ;
Sunagimo yakitori: skewers made from chicken gizzard ;
Yagen or nankotsu: skewers made from chicken cartilage.
Beyond chicken, you'll find different yakitori versions, such as beef skewers, pork, asparagus with bacon, stuffed bell pepper...
Good to know:
Yakitoris are prepared with two types of sauce:
Tare: a sweet and salty teriyaki-style sauce made with soy sauce (shoyu), mirin, sake, and sugar
Shio: simply coarse salt sprinkled on the meat during cooking.
Chicken and green onion yakitori skewers recipe
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients for 4 servings:
For the tare sauce:
5 tablespoons soy sauce (shoyu),
5 tablespoons cooking sake,
5 tablespoons mirin,
2 tablespoons brown sugar (or regular sugar),
1/2 teaspoon garlic powder,
1/2 teaspoon ginger powder,
1 teaspoon sesame.
For the skewers:
2.2 lbs chicken thighs (boneless, skinless),
1 bunch green onions,
Neutral oil,
Skewers.
Instructions:
For the sauce:
In a saucepan over medium-high heat, mix all the sauce ingredients together. Bring to a boil and reduce by half. When brown foam appears on the surface, wait 5 minutes and remove from heat once the sauce thickens. Let cool to room temperature.
For the skewers:
Start by soaking wooden skewers in cold water for 30 minutes. Meanwhile, cut the chicken thighs into 2/3 cm pieces. Do the same for the green onions. The goal is to have roughly similar sizes for each ingredient.
Thread the chicken and green onion pieces onto skewers, alternating the ingredients. Preheat your grill to high heat. You can grease your grill grate and the skewers using a brush coated with neutral oil to make cooking easier.
Once the grill is hot, place the skewers and let them brown for 3/4 minutes. Glaze them by brushing with tare sauce. Save some for later. Cook for another 3/4 minutes, then glaze again. Flip them and repeat: cook for 3/4 minutes and brush one last time before removing from the heat.
Enjoy right away!
Note:
Traditional Japanese yakitoris are prepared over charcoal grills, like the Kamado, which gives them a delicious smoky flavor. If you don't have a Kamado, you can still use a regular barbecue grill or your oven on broil setting. Be sure to place a tray below the grill grate to catch the juices and sauce that drip during cooking.
To learn more, discover our articles on similar topics:
Frequently asked questions
Yes, you can prepare the tare sauce up to a week in advance and store it in the refrigerator in an airtight jar. Assembled skewers can be refrigerated for up to 24 hours before cooking, covered with plastic wrap.
Absolutely. If you don't have a Kamado-style charcoal grill, you can use a standard barbecue grill, a plancha, or your oven on broil setting. The result will be slightly different, without the typical smoky flavor, but just as delicious.
Yakitoris can be seasoned in two ways: with tare sauce, a sweet-salty sauce made from soy sauce, mirin, sake, and sugar, or with shio (salt), simply coarse salt sprinkled on the meat during cooking. The tare version is sweeter and more caramelized, while shio better highlights the natural flavor of the meat.
Mirin and cooking sake can be easily found in Asian grocery stores or in the world/Asia section of supermarkets. They're also available from online specialty shops. If you can't find mirin, you can substitute it with sweet white wine mixed with a little sugar.
Yes, while chicken yakitoris are the most traditional, there are variations with beef, pork, or vegetables like asparagus with bacon or stuffed bell peppers. The tare sauce works very well with all these variations.
