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Japanese Yakitori

Yakitori, a beloved Japanese dish, consists of skewered and grilled chicken, often served with a variety of seasonings and sauces. This dish is a staple of Japanese street food and izakaya (Japanese pubs), known for its simplicity and rich flavor.

Japanese Yakitori


For the Yakitori Sauce (Tare):
• Soy Sauce: 1/2 cup
• Mirin: 1/2 cup
• Sake: 1/4 cup
• Brown Sugar: 2 tablespoons
• Garlic: 2 cloves, minced
• Ginger: 1 tablespoon, grated
For the Chicken Skewers:
• Chicken Thighs: 1 pound, boneless and skinless, cut into bite-sized pieces
• Green Onions (Scallions): 4, cut into 1-inch pieces
• Vegetable Oil: For brushing the grill
• Wooden Skewers: Soaked in water for at least 30 minutes


1. Prepare the Yakitori Sauce (Tare):
◦ In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger.
◦ Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
◦ Reduce the heat to low and simmer for about 10-15 minutes, until the sauce thickens slightly.
◦ Remove from heat and let cool. Reserve some of the sauce for basting and the rest for serving.
2. Prepare the Chicken Skewers:
◦ Thread the chicken pieces and green onion pieces alternately onto the soaked wooden skewers.
3. Prepare the Grill:
◦ Preheat your grill to medium-high heat.
◦ Brush the grill grates with vegetable oil to prevent sticking.
4. Grill the Yakitori:
◦ Place the skewers on the preheated grill.
◦ Grill for about 3-4 minutes per side, basting with the yakitori sauce (tare) frequently, until the chicken is fully cooked and has a nice char.
5. Serve:
◦ Arrange the grilled yakitori skewers on a serving platter.
◦ Drizzle with some of the reserved sauce and serve the rest on the side for dipping.


Serving Suggestions:
• Serve the yakitori with steamed rice and a side of pickled vegetables for a complete meal.
• Garnish with sesame seeds and chopped green onions for an extra touch of flavor and presentation.

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