RSS
Email
Twitter
Facebook
Spotlight
Yakitori (Japanese Grilled Skewered Chicken)
May 1st, 2010Recipes, Eating Light, Recipes, Japanese Recipes, Recipes23 CommentsYakitori (Japanese Grilled Skewered Chicken/焼き鳥)
Ingredients:
1 lb boneless and skinless chicken leg meat (cut into bite-size pieces)
Scallions (white part only, cut into 2-in lengths)
Bamboo skewers (soaked before grilling)
Sea salt
Togarashi
Yakitori Tare Sauce
1/4 cup dashi soy sauce or dashi shoyu
1 tablespoon sake
1 tablespoon mirin
1 teaspoon corn starch + 1 tablespoon water (to thicken the sauce)
Method:
Add all the ingredients of the tare sauce into a small sauce pan and bring it to boil. Transfer out to a small bowl and set aside.
Thread 3 pieces of chicken meat onto a bamboo skewer, separating each piece with the scallion.
Heat up a BBQ grill or indoor grill and place the skewers on top of the fire. Sprinkle a wee bit of salt sparingly on the surface of the chicken. Turn the skewers and do the same on the other side. Keep turning the chicken to make sure they are cooked/charred evenly. When the chicken is almost done, dip the chicken skewer into the tare sauce and grill it for about 30-40 seconds on both sides. Serve immediately.
Cook’s Note:
I love eating my yakitori with bottled togarashi, mixed chili pepper for an extra kick.
Get More Delicious Recipes Below:
Yakiniku Recipe (Japanese BBQ)
Yakiniku (焼き肉) or Japanese grilled meat/BBQ is my favorite. I love playing with my food. When I was a child, I often engaged myself in masak-masak (literally means cook-cook in Malay language)—a childhood cottage cooking game where I would “steal” ingredients from my mother’s kitchen and then cooked them into “food” using candles and kid’s cookware. I had the whole…
Chicken Kebab (Chicken Kabab) Recipe
I am not sure about you, but I absolutely love chicken kebab (kabab). (Previously, I was hooked on chicken kabab koobideh.) Whoever invented the idea of marinated meat threaded onto skewers and then grill over fire was a culinary genius–one of the most brilliant and delicious food ideas ever invented. I can’t imagine a world where I can’t savor grilled…
Soba Recipe (Japanese Buckwheat Noodle)
Just a couple of weeks ago, my friend Marc at No Recipes shared his udon recipe with Rasa Malaysia readers. In his guest post, Marc also shared his dashi recipe–the building block of Japanese cuisine. Finally, I knew what to do with the giant piece of kombu (dried seaweed) and dried bonito flakes in my pantry–two classic Japanese ingredients that…
Agedashi Tofu (揚げ出し豆腐)
Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just…
Get New Updates by Email:
PREVIOUS POST: Penang Durian Tour
NEXT POST: Fried Radish Cake (菜头粿)
Yum! Reminds me of the ones we had at Yakitori Totto, Bee. Delicious!
This looks both simple and delicious. Great recipe.
It’s warm sunny in Tokyo today. To eat your yakitori with chilled beer would be heaven :)
Looks very delicious like satays. I can eat many, many sticks :D
Yakitori is the very first thing I ate on my very first day of my very first visit to Japan, and I’ve always had a soft spot for it. My jetlagged husband and I wandered out of our Tokyo hotel, and stumbled into a small yakitori bar. We didn’t speak a word of Japanese (except please and thank you), so we pointed to what someone else was eating, and in our tired state, it was the best food ever. And still is.
So delicious and authentic! Just the way it should be!
Perfect! Being in Tokyo, we eat a lot of yakitori. It’s one of our favorite things to order. This looks tasty and authentic! Nicely done!
I love izakaya and I’m in love with your yakitori chicken!
I love yakitori as well, especially those alternating with leeks, capsicums or onions.
I like Yakitori with sake! YUm :)
Love the liver, gizzard and heart too! Just salted!
Looks fab Bee. Nice and succulent.
I enjoyed living in Tokyo and Osaka and this was my fave food..thanks for this post that transported me back to those days and reminded me that I have not cooked yakitori for years…so this will be dinner tonight!
Yum! A place nearby does yakitori and hot pot, they have somewhere around 20 different yakitori offerings!
Will definitely have to give this a try. Thanks for the post
Looks delicious, now that the only authentic japanese restaurant in Oslo is officially closed due to low amount of visitors (very good chef btw). It’s now time to take things into own hands and make some homemade japanese goods. Seems like most people here want to visit the low quality “wanna be” japanese restaurants, owned by vietnamese immigrants. Not a problem with Vietnamese chefs at all, but 80% of the “chefs” are not even chefs. So Time to go ahead and test your recipes Bee. Keep up the good work.
My husband is Japanese-American so we order these a lot at Japanese restaurants. You’ll laugh, but you know what I love almost more than the chicken? Those slender logs of green onions on the skewers, all charred to bring out their caramelized sweetness.
looks so good! I have never done this at home.
I think you need some more sugar than the mirin brings to the sauce. Thicken it up more and spike the flavor punch and contrast.
Thanks for your suggestion. I don’t really like my food too sweet, and yes, sugar will make the sauce sweeter.
anyone done these ahead and kept warm for big parties? party for 70 planned SOON! thank you thank you.
I just made yakitori today following a Japanese cookbook. So in love with this skewered fare specially after trying Yakitori toto. I’ll try adding scallions in between the meat next time.
hi ,
Could I check whether we buy the dashi soy sauce off the shelf or do we need to mix?
thanks
You buy off the shelf. :)