Entree: Japan – Kanto / Tokyo – 焼き鳥 ➤ Yakitori (Skewered and grilled small pieces of chicken, often seasoned with a sweet-salty tare or salt)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 1/2 lb (680 g) boneless, skin-on chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 8–12 bamboo skewers, soaked 30 minutes
- 4 scallions (negi), trimmed and cut into 1-inch (2.5 cm) lengths
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) sake
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) vegetable oil for brushing
- Salt to taste
- Optional: freshly ground sansho or shichimi to garnish

Instructions

1. Make the tare (sauce): combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer and reduce until slightly thickened and glossy, about 8–10 minutes. Set aside and keep warm.
2. Thread chicken pieces onto soaked bamboo skewers, alternating with scallion pieces as desired. Do not overcrowd each skewer.
3. Preheat a grill or cast-iron grill pan to medium-high. Lightly oil the grate or pan.
4. For salt-style yakitori: lightly season chicken with salt. For tare-style: grill the skewers once to set a light char, then brush with tare and continue grilling, turning and basting repeatedly so the sauce builds up a glossy glaze.
5. Cook skewers about 3–4 minutes per side, total 8–10 minutes, until chicken is cooked through and edges are nicely charred. Internal temperature should reach 165°F (74°C).
6. Serve immediately, optionally sprinkled with sansho or shichimi and accompanied by steamed rice or a simple cabbage slaw.