Description
Grilled Japanese yakitori skewers bring traditional street flavors from Tokyo’s bustling markets. Succulent chicken pieces marinated in sweet soy sauce create delightful bites you’ll savor with authentic culinary passion.
Ingredients
Scale
- 1 lb (0.45 kg) chicken thighs, boneless, skinless, cut into bite-sized pieces
- ½ cup (120 ml) soy sauce
- ½ cup (120 ml) mirin
- ¼ cup (60 ml) sake
- 2 tbsps (30 ml) sugar
- 2 garlic cloves, minced
- 1-inch piece ginger, sliced
- 4–6 green onions (scallions), cut into 2-inch pieces
- bamboo skewers (soaked in water for 30 minutes)
Instructions
- Tare Sauce Preparation: Merge soy sauce, mirin, sake, sugar, garlic, and ginger in a saucepan, bringing to a robust boil over medium heat, then reduce and simmer until the liquid transforms into a luscious, slightly syrupy consistency while stirring intermittently.
- Sauce Refinement: Strain the reduced sauce to remove garlic and ginger fragments, allowing it to cool to room temperature while preparing the chicken components.
- Chicken Preparation: Select premium chicken thighs or breast meat, meticulously trimming excess fat and cutting into precise, uniform cubes to guarantee consistent cooking and optimal flavor absorption.
- Skewer Assembly: Immerse wooden skewers in water to prevent charring, then artfully thread chicken pieces, interlacing with vibrant green onion segments to create a visually appealing and flavorful presentation.
- Grilling Technique: Ignite a grill or grill pan to medium-high temperature, lightly oil the surface to prevent adhesion, then strategically position skewers, cooking for 3-4 minutes per side until achieving a golden-brown exterior with initial caramelization signs.
- Sauce Glazing: During the final grilling moments, liberally brush skewers with prepared tare sauce, rotating to ensure an even, glossy coating that amplifies flavor and color profile.
- Final Finishing: Continue grilling for an additional 1-2 minutes, allowing the sauce to caramelize and create a rich, glazed finish without burning, then transfer to a serving platter and embellish with extra tare sauce and finely chopped green onions for a burst of freshness and visual elegance.
Notes
- Prevent Skewer Burning: Soak wooden skewers in water for at least 30 minutes to stop them from catching fire during grilling.
- Control Meat Size: Cut chicken into uniform, bite-sized cubes to guarantee consistent cooking and prevent uneven texture.
- Watch Caramelization Carefully: Monitor sauce glazing closely during final grilling stage to achieve rich color without scorching the meat.
- Temperature Management: Maintain medium-high heat to develop golden-brown exterior while ensuring chicken remains juicy and fully cooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 335
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg