Yakitori is a popular Japanese dish consisting of bite-sized chicken that is skewered and grilled over charcoal. With its savory-sweet flavor and satisfying texture, yakitori is a staple of Japanese cuisine and street food. This guide will explain exactly what chicken yakitori is, how it’s prepared, the different varieties, and why it’s so beloved in Japan.
What is Yakitori?
Yakitori (やきとり) literally translates to “grilled chicken” in Japanese. It involves skewering small, cubed or bite-sized pieces of chicken on bamboo sticks called kushi, then grilling them over a charcoal fire. During or after grilling, a sweet and salty glaze called tare is typically brushed or drizzled on the yakitori to add flavor.
The term yakitori is also used more broadly to refer to all kinds of grilled and skewered foods in Japanese cuisine, not just chicken. But chicken yakitori is by far the most common and popular type.
How is Yakitori Prepared?
There are a few key steps and techniques involved in making authentic yakitori
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Cutting the Chicken The chicken is cut into bite-sized cubes or small strips to make it easy to eat off the skewer Thigh, breast, skin, cartilage and other parts may be used
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Skewering: The chicken pieces are threaded onto bamboo skewers called kushi, which are around 8-12 inches long.
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Seasoning: The chicken is seasoned with salt or a sweet soy glaze called tare. Tare is a blend of mirin, sake, soy sauce and sugar. It adds a delicious umami flavor.
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Grilling: Yakitori is grilled over Binchotan charcoal, a premium Japanese charcoal made from ubame oak that burns hotter and cleaner than standard charcoal briquettes. The high heat and dry heat of binchotan allows the chicken to cook quickly while developing a nice char.
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Basting: During grilling, the yakitori is frequently basted or brushed with the tare sauce to keep it moist and add caramelization.
The preparation is designed for portability and convenience. Yakitori shops often have compact grills so customers can watch the grilling process.
Different Types of Yakitori
One of the great things about yakitori is the variety of different chicken parts that are used. Here are some of the most common types:
- Momo: Chicken thigh
- Mune: Chicken breast
- Negima: Chicken thigh and scallion
- Tsukune: Chicken meatballs
- Kawa: Chicken skin
- Tebasaki: Chicken wings
- Bonjiri: Chicken tail
- Reba: Chicken liver
- Tori Kawa: Bite-sized pieces of all white chicken meat
In addition to different cuts, there are also different seasoning flavors. Shio is a simple salt seasoning. Tare is the sweet soy glaze. Spicy yakitori flavors like shichimi or yuzu kosho are also popular.
Why is Yakitori so Popular in Japan?
There are several reasons why yakitori is such a ubiquitous and well-loved food in Japan:
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Flavor: The savoriness of the chicken paired with the sweet and salty tare sauce is an incredible flavor combination. Yakitori packs a lot of satisfying umami punch.
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Portability: Yakitori cooks quickly over high heat, making it a perfect fast, on-the-go street food. It can be eaten right off the skewer.
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Variety: With so many different chicken parts used and various seasoning options, there’s an endless variety to yakitori. It offers something for all tastes.
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Culture: Eating yakitori and drinking beer or sake is a favorite pastime. Yakitori-ya (yakitori restaurants) are social gathering places. The small bites also go great with drinks.
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Convenience: Yakitori requires minimal preparation and simple ingredients, so it’s budget-friendly and easy for home cooking or takeout.
From izakayas to street stalls, yakitori is readily available and affordable throughout Japan. No wonder it’s such a staple food and culinary icon.
How to Eat Yakitori
One of the best parts of yakitori is eating it right off the skewer fresh from the grill. When served, yakitori typically comes with a small bowl of tare sauce for dipping or drizzling over the top.
Don’t forget to occasionally brush your yakitori with the sauce during cooking too. Turning the skewers to expose a new side to the heat while also glazing with sauce results in delicious caramelized edges.
Yakitori is best when the chicken is still juicy, before it dries out. So eat it quickly once it comes off the grill! The grilled bites are meant to be easily popped straight into your mouth from the skewer.
How to Make Yakitori at Home
You can absolutely make restaurant-quality yakitori in the comfort of your own home with just a few simple supplies:
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Outdoor Grill or Indoor Griddle Pan: You want a high heat source to mimic the Binchotan charcoal. An outdoor grill or stovetop griddle pan works great.
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Skewers: Soak 8-12 inch bamboo or metal skewers in water for 30 mins to prevent burning.
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Tare Sauce: Mix soy sauce, mirin, sake and sugar for the glaze.
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Chicken: Thigh, breast, skin and other parts cut into 1-2 inch pieces.
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Seasonings: Salt, pepper, spices to taste.
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Grilling Tools: Use tongs or spatulas for easy flipping.
Simply skewer the chicken, season it, grill over high heat while basting with tare sauce, and enjoy! Add veggies like scallions or shishito peppers to make Negima yakitori too.
Now that you know what chicken yakitori truly is and why it’s so beloved in its homeland of Japan, it’s time to sink your teeth into this delicious skewered chicken yourself. This guide equips you with everything you need to recognize different varieties, make it at home, and fully appreciate each juicy, saucy, smoky bite of this iconic Japanese street food. Oishii!
What’s in my Yakitori
In today’s recipe, I made momo and negima from the list above. I also included grilled onion rings on skewers as well as bacon & asparagus on skewers so that you get some more vegetables.
I used tare (sweet soy-flavoured sauce) for the chicken skewers and onions.
- Chicken thigh fillets
- Green onion stems
- Medium-size onions
- Asparagus
- Streaks of thinly sliced English bacon
The amount of tare I made is probably excessive. But it’s better to have too much than not enough. The leftover tare can be used for Teriyaki Chicken (you may need to dilute the tare). Alternatively, bring the leftover tare to a boil, cool it down, then freeze it.
How to make Yakitori and vegetables on skewers
- Put all the Tare ingredients in a small saucepan and bring it to a boil.
- Reduce the heat to simmer and cook for about 5 minutes until the quantity of tare is reduced by a third.
- Cut chicken into 2.5cm / 1″ cubes.
- Cut green onion stems into 3cm / 1⅛” long pieces.
- To make momo, put 5 chicken pieces on each bamboo skewer.
- To make negima, use 3 pieces of chicken and 2 green onion pieces on each skewer. Start with chicken and alternately thread chicken and green onions, ending with chicken.
- Lightly baste both sides of the chicken and cook on the grill for 3-4 minutes.
- Flip skewers and brush the surface with tare. Cook for 3 minutes.
- Flip over, brush the surface with tare and cook for 30 seconds.
- Cut off the stem end and root end of the onion.
- Cut horizontally into 1.3-1.5cm / ½-⅝” thick round slices.
- Thread 2 slices crosswise on each skewer.
- Cook onion skewers on the grill for a few minutes.
- Flip skewers and brush the surface with tare. Cook for a few minutes.
- Flip over, brush the surface with tare and cook for 30 seconds.
- Trim the end of the asparagus stems.
- Cut each asparagus spear into 5 x 3cm / 1⅛” long pieces.
- Cut streaky bacon into 6-7cm / 2⅜-2¾” long pieces.
- Wrap asparagus pieces with bacon and thread them onto skewers.
- Cook on the grill for a few minutes on each side.
Even if you pick different yakitori menu items, the preparation and grilling methods are the same.
You don’t marinate chicken before grilling yakitori. The sauce is easy to make and once you put the meat onto skewers, just grill them and baste the sauce from time to time. That’s all it takes! I hope you try it.
Yumiko
How to Make Chicken Yakitori at Home [No Grill Needed]
FAQ
What is a chicken yakitori?
Yakitori is a Japanese grilled chicken skewer which is made from all different parts of chicken; such as thigh, breast, wing, liver and even cartilage (! I know…). At the restaurants, it is normally charcol-grilled and basted with the special Yakitori sauce or seasoned with salt. There are a lot of casual Yakitori ba.
What does yakitori taste like?
Yakitori generally tastes savory and umami, with a balance of sweet and salty notes. It can be seasoned with either salt (shio) or a sweet and savory sauce called tare, which is made with soy sauce, sake, mirin, and sugar.
What is the difference between teriyaki and yakitori?
Teriyaki and yakitori are both Japanese dishes, but they differ in their preparation and components. Teriyaki refers to a cooking method of grilling or broiling meat, fish, or tofu with a glaze, traditionally made with soy sauce, mirin, sake, and sugar.
Is chicken yakitori healthy?
Packed with protein and paired with vegetables like scallions, Chicken Yakitori is a healthier option for those seeking a satisfying meal. Enjoy it as a street food snack or a main dish at home, and savor the taste of Japan in every bite!