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Tips 1

The practical way to make Yakitori at home

You are here: Home / Asian Appetizers / The practical way to make Yakitori at home
The practical way to make Yakitori at home 5

July 28, 2021 //  by caroline//  1 Comment

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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!

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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).

The practical way to make Yakitori at home
Negima Yakitori (chicken with scallion)

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.

The practical way to make Yakitori at home 1
Sausage balls yakitori

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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.

The practical way to make Yakitori at home 2
Beef and enoki mushrooms yakitori on “teppogushi” bamboo skewers

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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)

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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.

The practical way to make Yakitori at home 3
Grilling on baking paper lined cast iron grill

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…

Yakitori Tare Sauce

Delicious salty sweet sauce to marinade the skewers
Print Recipe
Prep Time 20 mins
Cook Time 15 mins
Course Entree, Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 1/2 cup brown sugar
  • 1 clove garlic, minced
  • 1 tspn ginger, minced
  • 2 tspn corn starch

Instructions
 

  • Heat all ingredients in a saucepan, bring to boil while stirring and cook for 1 minute
  • Reserve 1/2 cup as dipping sauce
  • Brush remaining sauce over the skewers and grill. Make sure to use the brush and sauce to baste raw meat separately, not to contaminate any cooked food.
Keyword Japanese grilled meat, Japanese skewers

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The practical way to make Yakitori at home 4

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

ITADAKISMSU! (which means “Bon Appetit”)

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Category: Appetizers, Asian Appetizers, Asian main course, Chicken Recipes, Entrees, Japanese Recipes, Recipes

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  1. Discover the Hidden Gems in Shibuya Tokyo Food Tour - Taste Topics says:
    July 28, 2021 at 6:21 pm

    […] Yakitori skewers are the perfect tasty bites to enjoy with cold beer. Go to my “how to make yakitori at home” post here! […]

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