Yakitori emerged in Tokyo at the beginning of the 20th century as a fast food for workers near train stations. The yatai stalls roasted all kinds of chicken parts in binchotan charcoal, a high-quality Japanese charcoal. Today it is an institution of izakayas and street festivals throughout Japan.
Japanese
Yakitori Chicken
Yakitori chicken skewers glazed with soy tare sauce and mirin.
- Japan
- MAIN COURSES
- Light
- High protein
- Low sugar
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 32 g
- Fiber 1 g
- Carbohydrates 16 g
- Fat 12 g
- Sodium 980 mg
Story behind the dish
Preparation
Yakitori Chicken is a Japanese preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g boneless chicken thighs, cubed.
- Have ready: 4 chives, cut into 3 cm pieces.
- Have ready: 100 ml soy sauce.
- Have ready: 80 ml of mirin.
- Have ready: 50 ml of sake.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix soy
Mix soy, mirin, sake and sugar in a saucepan, reduce over medium heat until it thickens like syrup. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Alternate cubes of chicken and chives on moistened skewers
Alternate cubes of chicken and chives on moistened skewers.
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Heat a griddle or grill over high heat
Heat a griddle or grill over high heat, brush with sesame oil.
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Grill the skewers for 3 minutes per side
Grill the skewers for 3 minutes per side, brushing with the tare sauce.
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Repeat the varnishing 2-3 times until the chicken is glazed and…
Repeat the glaze 2-3 times until the chicken is glazed and caramelized.
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The interior must reach 74 C
The interior must reach 74 C, check with a thermometer.
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Serve sprinkled with sesame and shichimi togarashi
Serve sprinkled with sesame and shichimi togarashi.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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