Yakitori
Bite-size chicken skewers grilled over high heat and glazed with a sweet-savory soy tare sauce until caramelized and glossy.
Meat
⚠ Contains: Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g boneless chicken thigh, cut into bite-size pieces
- 4-6 scallions, cut into 1-inch segments
- Bamboo skewers, soaked in water 30 minutes
- 1/2 cup soy sauce (for tare)
- 1/2 cup mirin (for tare)
- 1/4 cup sake (for tare)
- 1/4 cup water (for tare)
- 2 tbsp sugar (for tare)
- Shichimi togarashi or salt, to serve
Steps
- Combine the soy sauce, mirin, sake, water, and sugar in a small saucepan. Bring to a boil, then simmer for 10-15 minutes until reduced and glossy — this is the tare.
- Thread the chicken pieces onto the soaked skewers, alternating with scallion segments.
- Heat a grill or grill pan to high heat. Place the skewers over the hottest part and grill for about 3 minutes per side, until seared and mostly cooked through.
- Once the chicken is mostly white (not before, or the sugars will burn), begin brushing with the tare sauce.
- Continue grilling and basting for another 4-5 minutes, turning occasionally, until the chicken is fully cooked and glazed a deep caramelized brown.
- Sprinkle with shichimi togarashi or salt and serve hot.