Chicken Yakitori is a popular Japanese skewered chicken dish, often enjoyed as street food or a savory appetizer. The skewers are grilled to perfection and brushed with a flavorful tare sauce that balances sweet and savory notes.

FULL RECIPE

Ingredients

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 2 tbsp sake
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 tsp grated ginger
• Bamboo skewers, soaked in water for 30 minutes
• Optional: chopped spring onions or scallions for garnish

Directions

1. In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Set aside to cool.
2. Thread chicken pieces onto the soaked bamboo skewers.
3. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
4. Grill the chicken skewers for about 3-4 minutes per side, brushing with the sauce during the last few minutes of cooking to caramelize.
5. Continue turning and basting until chicken is fully cooked and glossy with the tare glaze.
6. Serve hot, optionally garnished with chopped spring onions.

Nutritional Information

• Calories: 170 kcal
• Protein: 15g
• Fat: 9g
• Carbohydrates: 7g
• Sodium: 600mg
• Sugar: 4g

History of Yakitori

Yakitori, meaning “grilled chicken” in Japanese, is a dish deeply embedded in Japan’s culinary tradition. Its roots can be traced back to the Edo period, when it was sold by street vendors as a simple yet flavorful street food. Over the years, yakitori evolved from humble street food into a beloved item served in izakayas (Japanese pubs) and at home. Its ease of preparation and satisfying taste have made it a staple of Japanese dining culture.

The Role of Tare Sauce

The tare sauce is arguably the most important element of yakitori. This rich, glossy sauce, made from soy sauce, mirin, sake, and sugar, is what elevates yakitori to a whole new level of flavor. It’s applied generously to the skewers during grilling, allowing the sauce to caramelize and form a sticky, sweet-savory glaze. In some restaurants, tare is even aged for years to develop a more complex flavor profile, making it a cornerstone of yakitori’s taste.

Cooking Techniques

Traditional yakitori is cooked over binchotan charcoal, a high-quality, clean-burning charcoal that imparts a delicate smoky flavor to the meat. While this traditional method is ideal, it’s not always accessible. Many home cooks now use stovetop grill pans or electric grills, which are more convenient but still deliver excellent results. Regardless of the equipment, the key to great yakitori is to cook the skewers at high heat, turning them frequently and basting them with tare sauce to ensure even cooking and perfect caramelization.

Chicken Thighs vs. Chicken Breast

While chicken breast can be used in yakitori, the preferred cut is chicken thigh. This is because thighs are more tender and flavorful due to their higher fat content. The fat helps keep the chicken juicy as it cooks over the grill, while the chicken breast can dry out more easily. Thighs also absorb the tare sauce more effectively, making each bite more flavorful and satisfying.

Importance of Skewering

Skewering is not just for convenience—it plays a crucial role in the cooking process. The skewers ensure that the chicken cooks evenly, as they expose all sides of the meat to the heat. Additionally, skewering helps the chicken absorb the tare sauce, giving it an even glaze. The arrangement of the chicken pieces on the skewer is also important, as it affects both the cooking time and the texture of the meat.

Cultural Significance

Yakitori is more than just food in Japan—it’s a cultural experience. It is often enjoyed with friends and family, either at a local izakaya or during festivals. In these settings, yakitori becomes a way to connect with others over a shared meal. The dish’s popularity as a street food reflects Japan’s love for simple, yet flavorful, meals that bring people together.

Regional Variations

In Japan, the basic concept of yakitori remains the same, but different regions offer their own twists. For example, in some areas, you might find skewers featuring chicken liver (rebā) or heart (hatsu). Other regions might include vegetables like mushrooms or leeks (negi) on the skewers, showcasing the local variety of ingredients available. These regional differences contribute to the dish’s ever-evolving nature.

Use of Other Ingredients

Though chicken is the most common protein used, yakitori can include a variety of ingredients. Vegetables like onions, bell peppers, and mushrooms are often skewered alongside the chicken. These vegetables not only add texture and flavor but also balance the rich, savory profile of the grilled chicken. Additionally, some yakitori recipes incorporate alternative proteins, such as beef or pork, adding even more versatility to the dish.

Yakitori at Festivals

One of the best places to enjoy yakitori is at Japanese festivals, known as matsuri. The vibrant atmosphere, the sizzling sounds of the grill, and the delicious aroma of yakitori wafting through the air make for an unforgettable experience. At festivals, yakitori is often sold as a quick snack, enjoyed alongside other street food favorites like takoyaki and okonomiyaki. It’s a part of the joyful, celebratory nature of these events.

Influence on Modern Cuisine

While yakitori originated in Japan, its influence has spread far beyond the country. Today, yakitori-inspired dishes can be found in restaurants worldwide, particularly in areas where Japanese food has become popular. Some chefs experiment with different meats, sauces, and grilling techniques to give yakitori a modern twist, while others stay true to the traditional methods. Its adaptability and universal appeal make it a favorite among culinary enthusiasts everywhere.

Pairing with Beverages

Yakitori pairs wonderfully with drinks, which is why it’s a common feature in izakayas and social settings. The salty, savory flavor of the skewered chicken complements a wide variety of beverages. Cold beer is a classic pairing, but yakitori is also delicious with sake, shōchū (a Japanese distilled spirit), or even green tea. The right drink elevates the entire experience, making the meal feel more festive and enjoyable.

Dietary Considerations

Yakitori can be easily adapted for various dietary needs. For those who are gluten-sensitive, tamari can be used instead of soy sauce. The recipe can also be modified to accommodate those who prefer lower-carb or lower-sugar diets by using sugar substitutes or reducing the amount of tare sauce. Moreover, vegetarians and vegans can make yakitori using plant-based proteins, such as tofu, and still enjoy the same grilled goodness.

Presentation and Serving

Yakitori is typically served simply, without a lot of extra fuss. The skewers are placed on small plates or wooden boards, and the dish is often accompanied by a small side of tare sauce for dipping. The beauty of yakitori lies in its rustic presentation—no need for elaborate garnishes or complicated plating. The focus is on the perfectly grilled chicken and the smoky aroma that fills the air.

Cooking Tools

While the traditional method of grilling yakitori involves binchotan charcoal, it’s not necessary to have access to this special charcoal at home. For many, a good stovetop grill pan or electric grill works just as well. These tools can still achieve the high heat needed to cook the chicken quickly and create that signature charred exterior. If you have access to a charcoal grill, however, it will give your yakitori that distinct smoky flavor that makes it so special.

Storage and Reheating

Although yakitori is best enjoyed fresh off the grill, you can store leftovers in the refrigerator for up to two days. To reheat, it’s best to use an oven or toaster oven, which helps maintain the crispy texture of the grilled chicken. While it’s possible to microwave leftovers, it’s not the best method, as it can soften the glaze and change the texture of the meat.

Yakitori and Bento

Yakitori is a popular addition to Japanese bento boxes, the traditional packed lunch. Its small, portable size makes it perfect for on-the-go meals, and its bold flavor holds up even when served cold. Adding yakitori to a bento box brings a touch of flavor and variety to the lunch, making it both a satisfying and well-balanced meal.

Skewer Materials

Traditional yakitori skewers are made from bamboo, which is soaked in water to prevent burning while cooking. Bamboo skewers are lightweight and easy to handle, allowing for precise control when grilling. Metal skewers can also be used, but they tend to retain heat, which can make turning the skewers more difficult. Choosing the right skewer material can impact the cooking process and the overall experience.

Tare Sauce Versatility

Tare sauce is incredibly versatile and can be used beyond yakitori. It makes an excellent marinade for other grilled meats, tofu, or vegetables. You can even use tare as a dipping sauce for dumplings, sushi, or roasted vegetables. By making a larger batch of tare, you can explore different ways to incorporate this flavorful sauce into your meals.

Common Side Dishes

While yakitori is the star of the meal, it’s often served with simple side dishes to balance out the richness of the grilled chicken. Steamed rice, miso soup, pickled vegetables, and a light salad are common accompaniments. These sides provide a refreshing contrast to the savory, caramelized chicken, creating a well-rounded and satisfying meal.

Conclusion

Yakitori is a dish that combines simplicity, flavor, and tradition in the best way possible. Whether enjoyed at a street festival, in an izakaya, or made at home, it brings people together over a shared love of food. Whether you’re an experienced cook or a beginner, yakitori offers a delightful introduction to Japanese cuisine and a delicious way to experience the joy of cooking and sharing meals with others.