Yakitori (Grilled Chicken on Skewer) / 日式串烧 / 焼き鳥

This is a super easy yakitori recipe we love! The boys like yakitori very much, especially the little one. There are many items on the yakitori menu, such as skin, heart, chicken wings, and so on. The most popular is Negima Yakitori, chicken thigh and scallion skewer. 

For the flavor, you can choose either yakitori with salt or yakitori with sauce. Each restaurant has their secret sauce recipe so do feel free to adjust the amount of each ingredient to make your own special sauce. Guess what? You can actually use the teriyaki sauce for yakitori if you wish.

For juicy and tender yakitori, marinate the chicken for at least 30 mins before grilling it. Charcoal grilled is the best but oven broiled is good too. 

Yakitori/ 日式串烧 / 焼き鳥

(4 servings, ±15 sticks)

Ingredients:

600 g Chicken thighs, boneless

3-4 Tokyo negi/white scallions

Bamboo skewers (soak in water)

Sauce

5 tbsp Soy sauce

3 tbsp Sugar

1 tbsp Sake

1 tbsp Mirin

Methods:

1. Sauce: Combine all the ingredients, bring to a boil then simmer until it is reduced slightly. Set aside. 
2. Cut the white part of the scallion into 3 cm pieces. Reserve the green part for other cooking.
3. Cut the chicken into 3cm x 2cm pieces.
4. Put the chicken and scallion pieces alternatively on a skewer, 4-5 pieces on a skewer in total.
5. Brush the skewed chicken with the sauce, set aside for 30 minutes.
6. To grill, grease the wire rack to avoid the chicken sticking on the rack. Grill the chicken on low-medium heat until all surface turned pale.
7. Brush the chicken with the sauce, continue to grill until they are nicely charred. 
8. Just before removing the chicken from the grill, brush the chicken again with the sauce for shining surface if desired. 

Note:

For salt-yakitori, sprinkle some sake and salt over the skewed chicken then set aside for 30 minutes. And, sprinkle some salt again (and black pepper if desired) right before grilling it. Grill until nicely charred.

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