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Yakitori (Grilled Chicken Skewers)

Total Time 30 minutes
Servings: 4 4 servings (12–16 skewers)
Course: Starter / Main
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Tare Sauce
  • 100 ml soy sauce
  • 80 ml mirin
  • 50 ml sake
  • 1 tbsp sugar
  • 1 spring onion roughly crushed
  • 2 cm ginger sliced
Skewers
  • 600 g chicken thighs boneless, cut into 3 cm chunks
  • 6 spring onions cut into 3 cm pieces
  • Salt for the shio (salted) version
  • 12 –16 bamboo skewers soaked in water for 30 minutes

Method
 

  1. Make the tare: combine all tare ingredients in a small saucepan. Bring to a boil, then simmer for 5–8 minutes until reduced and slightly syrupy. Strain and cool.
  2. Thread the chicken pieces onto skewers, alternating with spring onion pieces.
  3. Grill over a charcoal grill or under a hot broiler, turning frequently, for about 8–10 minutes total.
  4. In the last 2 minutes, brush generously with the tare sauce. The sauce should caramelise slightly on the chicken.
  5. Serve immediately, with any remaining tare sauce on the side for dipping.
  6. Note: for shio (salt) yakitori, simply season generously with salt instead of using the tare.

Notes

Source: Classic Japanese recipe. Estimated values per serving (3–4 skewers). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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