Yakitori (焼き鳥)
Japan
Traditional Japanese chicken skewers consisting of pieces of marinated chicken thigh fillet and small chicken meatball balls, served with a sweet‑soy sauce. Perfect for a picnic or a home dinner.
Ingredients
- 250 g chicken
- 200 g ground chicken
- 40 g scallion
- 5 g ginger
- 0.5 tbsp vegetable oil
- to taste salt
- to taste black pepper
- 2 tbsp flour
- 2 tbsp water
- 3 tbsp soy sauce
- 3 tbsp sugar
Steps
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Prepare the sauce: in a small saucepan combine soy sauce, sugar and 1 tbsp water, bring to a boil and simmer over low heat for 1–2 minutes until thickened.
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Negima: cut the scallion into pieces about 2 cm long, brush with vegetable oil. Cut the chicken thigh fillet into 2–3 cm pieces and thread onto a bamboo skewer alternating a piece of scallion and a piece of fillet (2–3 pieces of each). Season with salt on both sides.
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Tsukune: in a bowl mix ground chicken, season with salt and pepper, add flour and 1 tbsp water, knead until homogeneous. Add finely shredded scallion and ginger, shape into balls about 2 cm in diameter and boil them in water for 4–5 minutes, then drain. Thread 3–4 balls onto each skewer.
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Grilling: heat a metal grill over an open flame of a gas stove, place the skewers and grill on one side, then turn and grill until the meat is cooked and the balls are golden‑brown.
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Remove the cooked skewers and brush them with the prepared sauce.
FAQ
What’s the best substitute for mirin in yakitori sauce?
Mix 1 tbsp sugar + 2 tbsp sake or white wine per 3 tbsp soy sauce. Skip if unavailable – sauce still tastes great!
Can I bake yakitori instead of grilling?
Yes! Broil on high for 8-10 mins, flipping once. Brush extra sauce for shine.
How long does cooked yakitori last in the fridge?
3 days in airtight container. Reheat in toaster oven to keep crispy.
Why are my yakitori skewers sticking to the grill?
Oil grates well or use a grill mat. Pat chicken dry before skewering.