Yakitori (Grilled Chicken Skewers)
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The Tale of Yakitori (Grilled Chicken Skewers)
Story updated
Grilled skewered meats have roots in Edo-period Japan, but yakitori as it's known today, built around chicken, took off after World War II, when postwar food shortages made chicken a more affordable protein than beef or pork. Street vendors began grilling every part of the bird over charcoal, and yakitori stalls became a fixture of Japanese nightlife.
Ingredients
Scale:· 4 servings
- 1 lb boneless chicken thighs, cut into chunks
- 6 scallions, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- Bamboo skewers, soaked in water
- Shichimi togarashi, for serving
Instructions
- 1Simmer soy sauce, mirin, sake, and sugar in a small saucepan until reduced and syrupy to make the tare sauce.
- 2Thread chicken and scallion pieces alternately onto the soaked skewers.
- 3Preheat a grill or grill pan to medium-high heat.
- 4Grill the skewers, turning occasionally, for about 8-10 minutes until cooked through.
- 5Brush generously with the tare sauce during the last few minutes of grilling, turning to glaze all sides.
- 6Sprinkle with shichimi togarashi and serve hot.
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