The practical way to make Yakitori at home

Our family has always been fond of Yakitori and often look for restaurants specialized in this Japanese-style kebabs wherever we are in the world.

Yakitori translates literally to grilled Chicken skewers. But there are many ways to prepare yakitori using different types of protein and vegetables, and in Japan, Yakitori represents fun time and happy hours!

These grilled skewers are typically served at izakaya, Japanese-tapas style pubs. Read my Tokyo Shibuya hidden gems food tour here. They are perfect tasty bites to enjoy with cold beer!

On the other hand, there are Japanese restaurants specialized in Yakitori and take it very seriously. The Chefs would source for special breeds of chicken for their unique flavor and texture. The meat is carefully butchered, skewered and grilled. They would offer a wide variety of Yakitori on the menu from breasts (mune), thighs (momo), cartilage (nankotsu), wings (tebasaki), skins (kawa), tenderloin (sasami), livers to gizzards. My favorite yakitori are the chicken thigh and scallion (Negima) and chicken meat balls (tsukune).

Yakitori flavoring

Yakitori are typically offered with two simple flavorings: salt (shio) or with yakitori sauce (“tare” – pronounced “tareh”).

To enjoy great quality meat, you can simply sprinkle salt before grilling, and forego any sauce. Sometimes the best tasting food is the simplest…

Here’s an easy recipe for a Tare sauce that’s used to baste the chicken or other protein while it cooks. It’s full of Asian flavors.

What type of skewers to use for Yakitori?

The most common skewers for yakitori are made from bamboo and are called “teppogushi” (translated literally as “gun skewer” from its shape). Those bamboo sticks have a flat tab at one end which makes them easier to grill one side at a time as they won’t roll, and are easy to hold when eating.

You can use other types of skewers, in wood or metal. If using wooden skewers, remember to soak them at least for 20 to 30 minutes in water so they won’t burn while grilling.

What ingredients to use for Yakitori?

Although Yakitori refers to grilled chicken, you can use any protein and vegetable.

Serve the Yakitori with bowls of hot steamed rice (and cold beer!)

You would need 1 lb to 1-1/2 lb of meat/vegetable for 4 people. Here are some ideas:

• Chicken thigh meat, cut into bite size and skewered (brushed with tare sauce)
• Thinly sliced beef, wrapped around enoki mushrooms and skewered (brushed with tare sauce)
• Thinly sliced beef, wrapped around hard cheese cubes
• Tiger prawns with shell on and skewered (carefully washed and dried, sprinkled with salt)
• Whole okras, skewered (sprinkled with salt)
• Shitaki mushrooms, skewered (with tare sauce)
• Pork belly, cubed and skewered (brushed with tare sauce)
• Firm tofu, cubed and skewered (brushed with tare sauce)

How to grill Yakitori at home?

In Japan, the skewered meat is grilled on a small charcoal grill which yields the perfect charred flavor.

First, baste the meat / protein / vegetables skewers with the Yakitori tare sauce.

The easy home approach is to broil the basted skewers in the oven (preheated to 500 F or 260 C) for around 6 minutes.

I like to grill the basted skewers on my Staub cast iron grill plate, which is lined with slightly oiled baking paper. This is an amazing tip shared by my sister from Paris as the food is perfectly grilled and it’s so simple to clean up! You watch and control the cooking to achieve the perfect charred look. For meat, aim to grill for 4 minutes on each side as the meat is cut in small morsels.

Yakitori Tare Sauce Recipe

This is a delicious sauce that would elevate the Yakitori experience. It’s so tasty that you can double the recipe if you wish…

Serve the Yakitori skewers with hot steamed rice (and cold beer) and enjoy!

ITADAKISMSU! (which means “Bon Appetit”)

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