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Yakitori Recipe
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 restaurants have had me hooked since my first trip to Tokyo many years ago.
Here is my yakitori recipe. It takes only 20 minutes to make these yakitori. They will be great for the Spring or Summer parties!
I just love yakitori, which is Japanese grilled chicken skewers over charcoal fire, with a simple salt or tare (soy sauce) seasoning.
What Is Chicken Yakitori
Chicken yakitori skewers are a delicious Japanese street food where juicy chunks of chicken are skewered with negi (Japanese spring onions) and grilled to perfection, often glazed with a sweet and savory yakitori sauce.
It’s the ultimate finger food in Japan—crispy on the outside, tender on the inside, and totally addictive!
One can find chicken yakitori at Japanese izakaya, street food stalls, and restaurants specializing in Japanese cuisine. In Japan, many sushi bars and food festivals also feature it as a popular appetizer or snack.
How To Make Yakitori Chicken
Frequently Asked Questions
How many calories per serving?
This recipe is only 284 calories per serving.
What To Serve With Chicken Yakitori
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Yakitori Recipe
Equipment
- Bamboo skewers soaked before grilling
Instructions
- 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 and 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 and 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.
Mmm. Even with a couple of substitutions, this recipe turned out fabulous! I didn’t have dashi shoyu, so I used regular soy sauce. And I didn’t have mirin, so I used twice as much sake and added a little sugar. Absolutely delicious and easy recipe! We will definitely be eating this again! Next time I’m at the Asian market, I’ll try to remember the dashi shoyu and mirin. But like I said, it was still really yummy! Thanks, Bee!