Yakitori

Name: Yakitori
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600g Chicken Thigh, boneless, skin-on, cut into 2.5 cm pieces; 4 Scallions, Japanese negi or large green onions, cut into 3 cm lengths; 120ml Soy Sauce; 120ml Mirin; 120ml Sake; 3 tbsp Granulated Sugar; 1 pinch of Fine Salt

Yakitori are tender, bite-sized grilled chicken skewers glazed with a shiny, sweet-savory sauce. Quick to prepare and packed with caramelized flavor, they make a perfect appetizer or main for an informal meal or party.

Yakitori are tender, bite-sized grilled chicken skewers glazed with a shiny, sweet-savory sauce. Quick to prepare and packed with ... Show more

Traditional Japanese Recipe

Health Grade

D+ · Occasional

Rating

4.5

Time

40 min

Price

0,68 €

Calories

426 kcal

low calorie

meal prep

high protein

low carb

Method

Prep the skewers

If you're using bamboo skewers, soak them in water for 20 minutes so they do not scorch. Cut the Chicken Thighs into 2.5 cm pieces if needed, trim the Scallions into 3 cm lengths, and thread the chicken and scallions onto the skewers, alternating them snugly but leaving a little space for the heat to reach every side.

Simmer the tare

In a small saucepan, combine the Soy Sauce, Mirin, Sake, and Granulated Sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then let it bubble for 10 minutes until the sauce is glossy and lightly syrupy. While it simmers, set an oven rack close to the heat and preheat the broiler on high, or heat a grill to medium-high. If you want extra for serving, spoon a little tare into a clean bowl before you start basting.

Grill and glaze

Lightly sprinkle the Fine Salt over the skewers, then lay them on the hot grill, or set them on a rack over a baking sheet under the broiler. Cook for 3 minutes, turn and brush with the tare, cook for 3 minutes more, then turn once more, brush again, and cook for 2 minutes more until the chicken is cooked through and the scallions are charred in spots.

Serve yakitori

Transfer the skewers to a plate and brush them with the reserved tare. Serve immediately while the chicken is juicy and the scallions are smoky and sweet.