Yakitori | Easy Japanese Recipes at JustOneCookbook.com

Yakitori

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: bbq chicken, on a stick
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 11 Skewers
Author: Nami
Marinade in a savory sweet sauce, these chicken and scallion skewers (Negima) are hard to resist! You'd love this simple yakitori recipe. It's great for grilling outdoor or under the broiler!
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Ingredients

  • 1 lb boneless skinless chicken thighs (at room temperature)
  • 9 green onions/scallions
  • neutral flavor oil (vegetable, canola, etc)

Yakitori Sauce (Tare):

  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sake
  • 1/4 cup water
  • 2 tsp brown sugar (packed tsp)

Instructions

  1. Gather all the ingredients.

    Yakitori Ingredients
  2. Soak bamboo skewers in water for 30 minutes.
    Yakitori 1
  3. In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. The sauce will be thicker and glossy. Let it cool to room temperature before using. Reserve 1/3 of the sauce in a small bowl for final coating.
    Yakitori 2
  4. Cut the white and light green part of scallions into 1 inch pieces.
    Yakitori 3
  5. Cut chicken into 1 inch cubes.
    Yakitori 4
  6. On a flat work surface, fold each slice of chicken in half, insert into chicken at 45 degrees angle, and press down on the skewer to pierce thorough the center.
    Yakitori 5
  7. Alternate each chicken slice with a piece of scallion lined up perpendicular to the skewer. Each skewer will hold about 4 chicken slices and 3 scallion pieces.
    Yakitori 6
  8. Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to avoid the chicken sticking on the grate. Place the skewers on top.
    Yakitori 7
  9. Set the broiler to high and wait until the heating elements are hot. Broil for 6 minutes.
    Yakitori 8
  10. After 6 minutes, brush the sauce on the meat on both sides and continue to broil for 3-4 minutes to caramelize the sauce.
    Yakitori 9
  11. Transfer the skewers to a serving plate and brush the chicken on top with the reserved sauce (with a clean brush).
    Yakitori 10

Recipe Notes

If the sauce for final coating came in contact with the raw chicken, you have to need to boil the sauce again to avoid contamination.

 

 

Equipment you will need:

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.