Yakitori Recipe 焼き鳥
This mouthwatering Yakitori recipe features juicy chicken and scallion skewers glazed with a savory-sweet sauce made from soy sauce, mirin, and sake. Perfectly broiled for a slight char, it brings authentic Japanese pub flavors to your kitchen.
Equipment
- 1 Mixing bowl Large
- 1 Small saucepan
- 1 Wire rack
- 1 Baking sheet
- 1 Gun skewers or bamboo skewers
Ingredients
Main ingredients
- ½ cup soy sauce go gluten-free if needed
- ½ cup mirin for sweetness that’s not too much
- ¼ cup sake adds a rich depth
- ¼ cup water prevents sauce from getting too thick
- 2 teaspoon brown sugar packed and leveled off
- 2 Tokyo negi or 9 green onions cut into 1½ inch pieces
- 1 lb boneless, skinless chicken thighs at room temperature
- Neutral oil for brushing the wire rack
- Shichimi togarashi optional, for spicy kick
Instructions
Instructions
- In a small saucepan combine soy sauce, mirin, sake, water, and brown sugar. Bring to a boil, then simmer for 10–15 minutes until slightly thick. Set aside and cool.
- Cut chicken thighs into 1 to 1½-inch chunks. Slice Tokyo negi or green onions into 1½ inch pieces.
- Thread chicken and onion alternately onto skewers, starting and ending with chicken.
- Preheat broiler, line a baking sheet with foil and place a wire rack on top. Brush rack with oil.
- Broil skewers 6–7 minutes. Flip and brush with sauce. Broil another 6–7 minutes. Flip again and brush with final glaze. Broil until slightly charred and cooked through.
- Remove and optionally brush with more sauce. Sprinkle shichimi togarashi if desired and serve immediately.
Notes
Leftovers can be refrigerated for up to 3–4 days or frozen. Reheat under broiler or in a hot pan to regain texture and warmth.