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Dessert Recipes

Yakitori: The Irresistible Japanese Grilled Skewers

15 minutes. Cook
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Yakitori, a quintessential Japanese street food, has captured the hearts and taste buds of food enthusiasts worldwide. These delectable grilled skewers are a true testament to the art of simplicity, highlighting the purity of flavors and the meticulous craftsmanship that defines Japanese cuisine. This article will guide you through the process of creating authentic Yakitori at home, providing insights into its history and cooking techniques.

Historical Context: The history of Yakitori dates back to the Edo period (1603-1868) in Japan. It emerged as a popular street food, sold by yatai (food stalls) in bustling markets and along the streets of Tokyo. Initially, it was a humble snack, utilizing chicken scraps and trimmings to minimize waste. Over the years, Yakitori evolved, embracing various cuts of chicken, vegetables, and seasonings, eventually becoming a beloved staple in Japanese gastronomy.


  1. Prepare the Sauce:
  1. In a small saucepan, combine the soy sauce, mirin, sake, sugar, and grated ginger.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally.
  3. Simmer for about 5 minutes until the sauce slightly thickens. Remove from heat and let it cool.
  1. Prepare the Skewers:
  1. Thread the chicken pieces and chicken skin (if using) alternately onto the soaked bamboo skewers, leaving some space between each piece to ensure even cooking.
  2. Season both sides of the skewers with a pinch of salt.
  1. Grilling Yakitori:
  1. Preheat your grill to medium-high heat. If using charcoal, wait until the coals are hot and covered with white ash.
  2. Oil the grill grates to prevent sticking.
  3. Place the skewers on the grill and cook for about 3-4 minutes per side, or until the chicken is cooked through and has a beautiful char.
  4. While grilling, use a basting brush to coat the skewers with the prepared sauce. Repeat this process a couple of times to build up a flavorful glaze.
  1. Serve Hot:
  1. Transfer the grilled Yakitori skewers to a platter.
  2. Sprinkle with Shichimi togarashi (if desired) for an extra kick of spice.
  3. Garnish with finely chopped negi or scallions.
  1. Enjoy:
  1. Serve immediately, savoring the smoky aroma and savory-sweet flavors of Yakitori. These skewers are best enjoyed hot off the grill.

Yakitori’s magic lies in its simplicity. The tender chicken, the umami-rich sauce, and the subtle smokiness from the grill combine to create an unforgettable culinary experience.

Whether you’re hosting a backyard barbecue or looking for a quick weeknight meal, Yakitori’s versatility makes it an excellent choice. So, fire up your grill, thread those skewers, and indulge in a taste of Japan right in your own kitchen. Your taste buds will thank you for it!


prep time
20 minutes.
cooking time
15 minutes.
total time
35 minutes.


  • Grill (charcoal or gas)

  • Small saucepan

  • Cutting board

  • Chef's knife

  • Mixing bowl

  • Wooden skewers

  • Basting brush


  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1/2 pound (225g) chicken skin, optional but recommended for flavor

  • 1/2 cup (120ml) soy sauce

  • 1/4 cup (60ml) mirin (sweet rice wine)

  • 1/4 cup (60ml) sake (Japanese rice wine)

  • 2 tablespoons sugar

  • 1 teaspoon grated fresh ginger

  • 16 bamboo skewers, soaked in water for 30 minutes

  • Salt, to taste

  • Shichimi togarashi (Japanese seven-spice blend), for seasoning (optional)

  • Negi (Japanese long green onion), for garnish


Prepare the sauce.
Thread chicken onto skewers.
Grill Yakitori, basting with sauce.
Serve hot with garnishes.
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