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Smoky, sticky and glazed with a sweet soy sauce. Yakitori is Japanese pub food, easy to make on a griddle at home.
Yakitori chicken skewers
Ingredients
Method
- Thread the chicken and spring onion pieces onto skewers, alternating as you go.
- Simmer the soy sauce, mirin, sake and sugar in a small pan for 5 minutes until slightly syrupy. This is the tare.
- Grill or griddle the skewers over high heat for 3 to 4 minutes a side, until charred in places and cooked through.
- Brush with the tare sauce in the last minute of cooking, then serve with any extra sauce on the side.
Notes
Tips for the best yakitori
- Chicken thigh stays juicier than breast over high heat, and is the traditional cut.
- Soak wooden skewers for 20 minutes first so they do not char and snap.
- Brush the glaze on right at the end, since the sugar in it burns quickly over direct heat.
Swaps and variations
Chicken skin, thigh and spring onion is the classic combination, but the same glaze works well on chicken wings or thin pork slices.
Frequently asked questions
Can I make yakitori in the oven?
Yes, under a hot grill works well if you do not have a griddle pan or barbecue. Keep a close eye on it, since grills brown food fast.
What is tare sauce?
Tare is the sweet, savoury soy glaze brushed onto yakitori as it cooks. It is simmered down until slightly syrupy so it clings to the chicken.
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- Bamboo skewers. For threading the chicken and spring onion.
