Photograph of the finished Yakitori

Japan · Gà xiên nướng Yakitori

Yakitori

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 lb
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Cooking sake Cooking sake ¼ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Simmer soy sauce, mirin, sake, and sugar over low heat for 10 minutes until the tare sauce thickens.
  2. 2 Cut the chicken thighs into 3 cm square pieces, and cut the scallions into 3 cm sections.
  3. 3 Skewer the chicken and scallions alternately onto bamboo skewers that have been soaked in water.
  4. 4 Grill over charcoal for 4 minutes, turning frequently until the chicken skin is golden brown.
  5. 5 Brush with tare sauce and bake for another 3 minutes, repeating twice for a glossy finish.
  6. 6 Sprinkle with pepper and serve hot.

With an appliance

  • Oven 37 min

    Replace steps 4-5: place skewers on the racks of the 230-degree oven, bake for 5 minutes, then brush with tare sauce and add another 4 minutes, rotating the tray halfway through; the sauce will brown evenly, you don't need to turn them constantly, but there will be no smoky smell.

Start cooking