Yakitori
User Reviews
4.9
Yakitori
Description
This yakitori recipe starts by cutting boneless chicken thigh and long green onions into uniform pieces, then threading them alternately onto skewers. The skewers are lightly salted for seasoning. Cooking over a charcoal grill imparts smoky flavor and a slightly charred exterior while keeping the chicken juicy.
During grilling, a spray of Japanese sake (nihonshu) is applied to add sweetness and help tenderize the meat. The skewers are served alongside a tare sauce made from soy sauce, mirin, sake, water, brown sugar, and salt, which is rich and balanced with sweetness and umami depth.
The tender grilled chicken pairs well with the mild bite of green onion for textural contrast. This dish can be enjoyed as an appetizer, snack, or part of a larger meal. The homemade tare sauce elevates the flavor beyond simple salt seasoning.
Ingredients
Ingredients
- chicken thigh boneless
- green onion long
Tare Sauce
- 120 ml soy sauce
- 120 ml mirin
- 60 ml sake
- 60 ml water
- 2 tsp brown sugar
- salt to taste, sea salt
- Japanese sake optional, nihonshu in a spray bottle
Instructions
How to make yakitori
- Cut the chicken thigh into bite-size pieces.
- Cut the long green onion into the same size.
- Alternate the chicken and onion on the skewers. Use around 4 chicken pieces and 3 green onions for 1 skewer.
- Lightly season with salt.
- Grill over a charcoal grill. When one side is done, spray it with the nihonshu. This will give a delicious sweet and subtle flavor and help tenderize the meat.
- Serve with the tare sauce and sea salt.
User Reviews
Overall Rating
4.9
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