Yakitori is a classic Japanese dish. It is nothing but grilled chicken skewers that are covered with a yakitori sauce.
It is quite simple but very tasty and cheap as well. There are countless yakitori restaurants in Japan. Here yakitori is eaten as a lunch or snack.
The sauce itself is sweet and salty. That’s because of the soy sauce and the sugar. Mirin is also added to it. That is a Japanese sweet rice wine. You can also use sake or sherry instead.
Different parts of the chicken are used for the meat. The Japanese prefer chicken thighs for this. That is because it is fatter, juicier and tastier.
Japanese yakitori (sauce & skewers)
- 800 gr chicken thighs
- 1 spring onion
- 250 ml soy sauce
- 100 ml chicken stock
- 100 ml mirin
- 75 gr brown sugar
- 1 spring onion bruised (white part only)
- 1 strip lemon zest
- sesame seed
- 1 spring onion cut the green part into pieces
- Prepare the barbecue. To do so, maintain a temperature of 200 ℃.
- Mix all ingredients in a saucepan. For the spring onion, you only use the white part. Tap this twice with a cleaver to bruise it.
- Bring to a boil. Then turn the heat down a bit. The goal is for the sugars to dissolve and the yakitori sauce to thicken a bit. Be patient, it may take a while. About 20 to 25 minutes. Then remove the spring onion and lemon zest.
- If you use bamboo skewers, first soak them in water for 10 minutes.
- Cut the chicken thighs into cubes of 1 cm. Also cut the spring onion into pieces of 1 cm. Thread the chicken pieces onto the skewers alternately with the spring onions.
- Grease the grid with some olive oil. Place the skewers on the grid and brush or dip them with the yakitori sauce. Grill the yakitori skewers for about 8 minutes. Turn them after every minute and brush them again with the sauce.
- Serve the yakitori skewers on a serving platter or plate. Sprinkle everything with the spring onion and some sesame seeds.