🌍World
Yakitori
Japanese grilled chicken skewers brushed with a sweet soy tare glaze — the ultimate Japanese street food.
15 min
Prep
15 min
Cook
Easy
Difficulty
7
Ingredients
5
Steps
Ingredients
Servings
- 200 gm chicken thigh, boneless, cut into 3 cm pieces
- 2 spring onions, cut into 3 cm pieces
- 3 tbspn soy sauce
- 2 tbspn mirin
- 1 tbspn sake or dry sherry
- 1 tbspn sugar
- Wooden skewers, soaked in water
Method
- 1
Make the tare: simmer the soy, mirin, sake and sugar in a small pan for until slightly thickened.
- 2
Thread the chicken and spring onion alternately onto soaked skewers.
- 3
Grill under a hot grill or on a griddle pan, turning every , for total.
- 4
Brush with the tare glaze during the last of cooking, turning and brushing several times.
- 5
Serve immediately with extra tare for dipping.
Notes
- Soaking the skewers prevents them from burning under the grill.
- You can also use chicken skin pieces on their own skewers — they are delicious when crisped up.
- Sprinkle with togarashi (Japanese chilli pepper) or shichimi for authentic flavour.