Picture this: you’re in a bustling night market in Tokyo, the air filled with the mouth-watering aroma of sizzling skewers—pure magic! Yakitori, with its perfectly charred chicken and sweet-savory glaze, is the star of the show. This recipe brings that experience right to your kitchen, no passport required.
Steps
- Begin by preparing the scallions and sauce. Chop the base of the scallions into small pieces, and cut the green parts in half. Combine these with soy sauce, mirin, sake, brown sugar, and water in a saucepan. Bring to a boil, then reduce heat to simmer until thickened.
- Cut chicken thighs into squares and assemble the skewers. Alternate threading chicken pieces and scallion segments onto the skewers until fully used.
- Preheat the broiler and prepare a baking sheet lined with foil, placing a wire rack on top. Grease the rack, then arrange the skewers on it.
- Place the skewers under the broiler for six minutes, then brush with the sauce. Flip and broil for another 3-4 minutes, brushing again, and broil for an additional 1-2 minutes.
- Serve the skewers immediately, optionally with additional sauce and a sprinkle of shichimi togarashi for extra flavor.
Ingredients
- 1/2 cup of soy sauce (use gluten-free soy sauce if needed)
- 1/2 cup of mirin
- 1/4 cup of sake
- 1/4 cup of water
- 2 teaspoons of packed brown sugar
- 1 pound of boneless, skinless chicken thighs
- 2 Tokyo negi (or use green onions/scallions), cut into 1 1/4-inch pieces
- Neutral oil or cooking spray
- Shichimi togarashi (Japanese seven spice), optional
Nutritional Values
Calories: 840 kcal | Carbohydrates: 24 g | Protein: 108 g | Fat: 24 g | Saturated Fat: 12 g | Trans Fat: 12 g | Cholesterol: 516 mg | Sodium: 2808 mg | Potassium: 1704 mg | Fiber: 12 g | Sugar: 12 g | Vitamin A: 1428 IU | Vitamin C: 24 mg | Calcium: 144 mg | Iron: 12 mg
FAQ
- Can I prepare Yakitori ahead of time?
- Yes, you can prepare the sauce up to 2-3 months in advance. Once made, let it cool to room temperature and store it in an airtight container in the refrigerator until ready to use.
- What chicken parts can I use for Yakitori?
- Yakitori can be made using various chicken parts such as thighs, breasts, tenders, skin, wings, tail, cartilage, heart, liver, gizzard, and even ground chicken for Tsukune.
- Is there a substitute for sake in the recipe?
- If sake is unavailable, you can substitute it with dry sherry or Chinese rice wine for a similar flavor profile.
- How should I store leftover Yakitori?
- Store any leftover Yakitori in an airtight container in the refrigerator for up to 3 days, or freeze it for up to a month. Make sure to thaw frozen skewers in the fridge overnight before reheating.
- What can I serve with Yakitori?
- Yakitori pairs well with Ginger Rice, Homemade Miso Soup, or a refreshing Japanese Cucumber Salad to balance the savory-sweet flavors.
Tips
- Pre-soak the bamboo skewers for at least 30 minutes to prevent them from burning during cooking. If you have reusable metal skewers, you can skip this step.
- When threading the chicken onto the skewers, ensure there is no space between the chicken and scallions to avoid exposed bamboo overheating and burning.
- If you prefer a pan-fried version instead of using the broiler, cook the skewers in a well-oiled pan over medium heat, browning both sides for about 5 minutes each, then cover and cook on low with the sauce until caramelized.
- Add fresh garlic or ginger to the sauce before reducing it for a more aromatic and flavorful glaze.
Equipment
- Teppogushi or “gun skewers” with a flat handle (or regular bamboo skewers if you can’t find the specific type).
- Wire rack (oven-safe) for broiling.
