Description
Master authentic grill for yakitori with Tales Of A Kitchen! Perfectly charred, flavorful skewers of chicken and veggies bring the taste of Japan to your table.
Ingredients
Scale
- 1 lb chicken thighs or breast, cut into bite-sized pieces
- 1 cup scallions, cut into 2-inch pieces
- Salt for seasoning (or)
- Yakitori Tare (Sauce):
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
Instructions
- In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over low heat for 5-7 minutes until slightly thickened. Set aside to cool.
- Alternate pieces of chicken and scallions on skewers, leaving a small gap between each piece for even cooking.
- Heat the binchotan charcoal until it turns white-hot. Arrange it in your yakitori grill for even heat distribution.
- Grill the Skewers:
- Place skewers on the grill and cook for 2-3 minutes per side.
- For salt-seasoned yakitori, sprinkle with salt before grilling.
- For tare-seasoned yakitori, brush the sauce on the skewers during the last few minutes of grilling, allowing it to caramelize without burning.
- Serve the skewers hot, with extra tare sauce on the side if desired.
Notes
- Even-sized pieces ensure the chicken cooks evenly.
- Binchotan charcoal burns at a consistent temperature, making it ideal for yakitori.
- Too much sauce can cause flare-ups, so brush lightly during grilling.
Nutrition
- Calories: 80 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 30mg