Originally published in May 2010. Updated with new photos.
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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.
I just love yakitori, which is Japanese grilled chicken skewers over charcoal fire, with a simple salt or tare (soy sauce) seasoning.
Here is my yakitori recipe. It takes only 20 minutes to make these yakitori. They will be great for the Spring or Summer parties!
How Many Calories per Serving?
This recipe is only 284 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Yakitori - Yakitori is Japanese grilled chicken skewers. Learn how to make them with this easy Yakitori recipe that takes only 20 mins.
- 1 lb. boneless and skinless chicken leg meat cut into bite-size pieces
- Scallions white part only, cut into 2-in (5 cm) lengths
- Sea salt
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.
I love eating my yakitori with bottled togarashi, mixed chili pepper for an extra kick.
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!