Recipe And How To Make Yakitori (Grilled Chicken Swers) – Yakitori is one of Japan’s cuisine made from chicken meat and other ingredients are cut into small, pierced like sate, then burned. Usually there are 5 pieces of material in sticks of yakitori.
Yakitori spiced when burned. The herbs used are of two kinds, namely, sauces (tare) and salt (, shio). Seasoning salts produce a simple flavor, while seasoning sauce made from shoyu produces sweet and salty flavors. When asked which is more delicious, it depends on the tastes of each, but if you want to feel the original base material delights yakitori then seasoning salt could be a simple option. But there are also parts of the chicken that is more in tune with the seasoning salt and instead there is a better fit with the seasoning sauce. For example, chicken offal is more suitable with the seasoning sauce. For more details, we can ask the staff at the store or the restaurant directly.
Various Kinds Of Yakitori
The name of the menu change based on basic materials yakitori, of course with flavors and different prices. Despite using the same material, the name of the menu can be different yakitori also depends on kedainya. However, it doesn’t hurt we learn a few terms that will appear at the yakitori.
Various chicken meat pieces are used for yakitori including:
Momo (Chicken Thighs)
Negima (Chicken breast and spring onion)
Tsukune (Chicken meatballs)
Kawa (Chicken skin)
Bonjiri (Chicken tail)
Liver (Chicken liver)
Hatsu (Chicken heart)
Seseri (Neck meat)
- 2/3 cup soy sauce
- 1/2 cup water
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 2/3 cup light brown sugar
- 1 teaspoon ginger , minced
- 1 clove garlic , minced
- 5 teaspoons cornstarch
- 2 pounds chicken thighs , boneless, skinless, cut into 1” by 1 ¼” pieces
- 8 bamboo skewers , soaked in water for 30 minutes or metal skewers
- kosher salt , as needed for seasoing
- black pepper , as needed for seasoning
- 2 tablspoons vegetable oil
- 1 teaspoon sesame seeds
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In a medium-size pot whisk together soy sauce, water, mirin, rice vinegar, sugar, ginger, garlic, and cornstarch.
Bring mixture to a boil, constantly whisk until sauce is slightly thickened, about 1 minute.
Transfer 1 cup of the sauce to a bowl to use for basting the chicken.
Thread cut pieces of chicken on skewers. Season with salt and pepper on both sides.
Drizzle both sides of skewers with a small amount of oil to prevent sticking when cooking.
Preheat grill over medium-high heat. Clean grill and then use a paper towel dipped in oil to grease the grill.
Once the grill is hot add the skewers and cook for 4 minutes. Flip over and baste the cooked side with the sauce. Cook 4 minutes.
Flip skewer over, baste with sauce, cook 2 minutes covered.
Flip skewer over again, baste, cook 2 minutes covered.
Repeat flipping, basting and covered cooking 2 additional times, 16 minutes total cooking time.
Sprinkle chicken yakitori skewers with sesame seeds. Serve chicken skewers immediately with additional sauce.