Yakitori is a grilled, Japanese skewered chicken that goes well with any Japanese food. I like to serve yakitori as an appetizer for my guests, but when I’m by myself, I like to have it with cold beer watching j-dorama (Japanese drama).
This Yakitori recipe tastes best when cooked over charcoal. If you don’t feel like making the sauce, you can go out and buy your favorite teriyaki sauce. Enjoy!
This recipe makes 7 pieces
- 1 lb boneless chicken thigh meat
- 7 bamboo skewers
- 2 lowers halves of green onion (optional)
For the tare (sauce):
- 3 tablespoon soy sauce
- 3 tablespoon mirin
- 1 1/3 tablespoon sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon honey
- Soak bamboo skewers in water to prevent burning.
- In a small pan, mix together the tare sauce ingredients (soy sauce, mirin, sugar, ground ginger, garlic powder, honey) and let it simmer for about a minute over low-medium heat. Then let it cool while you’re preparing the chicken. Cut chicken to bite-sized pieces. Slice the green onion at an angle.
- Thread the chicken onto the skewer and alternate with the green onion. Grill both sides of the chicken without the sauce.
- When the meat is done, brush the sauce on the chicken on both sides and grill for another 30 seconds or less (caution: the sauce burns quickly). Serve as an appetizer or side dish.