Yakitori (Japanese Grilled Skewered Chicken)
One of my favorite things to do on the weekends is having dinner with good friends at a Japanese izakaya or yakitori restaurant. The casual gastro-pub settings and the scrumptious fares offered at these establishments have had me hooked since my first trip to Tokyo many years ago.
My favorite items at izakaya are none other than the mouthwatering, hot-off-the-grill yakitori (焼き鳥)—assortment of grilled chicken and chicken offal skewers cooked over charcoal fire. Whenever I go to yakitori, I always request the seats right in front of the grill. I love watching the yakitori masters preparing the chicken skewers. They are ever so patient and dedicated, constantly turning and checking on the yakitori, using scissors to cut out the burnt bits, and precisely applying salt or tare sauce to the skewers. Their attention to details and perfection fascinates me to no end, and I reckon that’s the very reason why Japanese cuisine is so sublime…
Here is my version of yakitori, or Japanese grilled skewered chicken. While yakitori is grilled with salt or tare sauce (a sauce made of sake, mirin, soy sauce, and sugar), I opted for a two-in-one combination, with both salt and tare sauce. I also used dashi shoyu or dashi soy sauce instead of plain soy sauce. I really enjoyed my creation. If you like yakitori, do try out my recipe, they will be great for the upcoming summer parties!
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