Skewered Perfection: Exploring the Yakitori Grill Experience with a Classic Recipe and Video Tutorial

Yakitori, literally translating to “grilled chicken,” is a beloved staple of Japanese cuisine that showcases the simplicity and elegance of skewered and grilled chicken. This dish, which can feature various parts of the chicken, from the tender thigh to the liver, is traditionally seasoned with either salt (shio) or a special tare sauce, a delightful blend of soy sauce, sake, mirin, and sugar.

The History and Evolution of Yakitori

The origins of yakitori can be traced back to the Edo period (1603-1868) in Japan, a time when street vendors began selling grilled chicken skewers. However, it wasn’t until the Meiji era (1868-1912) that yakitori began to gain widespread popularity. This period marked significant changes in Japanese society, including dietary habits. The influence of Western cuisine introduced new cooking methods and ingredients, leading to the creation of specialised yakitori restaurants (yakitori-ya) that began to pop up across the country.

Yakitori’s rise in popularity continued through the 20th century, particularly after World War II, when the dish became an affordable and accessible source of protein. Today, yakitori is enjoyed in a variety of settings, from casual street stalls to sophisticated izakayas (Japanese pubs) and dedicated yakitori-ya, where chefs masterfully grill each skewer to perfection.

Recipe: Yakitori – Japanese Chicken Skewers

Ingredients:

• 700g boneless chicken thigh
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 3 tbsp white sugar
• 7 green onion stalks
• 2 tbsp oil
• Salt and pepper to taste
• 6 skewers
• 1 teaspoon white sesame seeds

Instructions:

If using wooden skewers, soak them in water until ready to use.

Cut the green onion into 1.5-inch pieces. Set aside 4 pieces of the green parts to use in the sauce.

For the sauce, combine the soy sauce, mirin, sake, sugar, and the 4 green onion pieces in a small pot. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes, until the sauce has reduced by half and thickened. Once done, set aside.

Chop the chicken thighs into bite-sized pieces.

Thread the chicken pieces onto the skewers, alternating with the green onion pieces. 

Heat a large skillet over medium heat, or your yakitori grill, and add a drizzle of oil. Cook the skewers in batches if necessary to avoid overcrowding the pan. Cook for about 4 minutes on each side, until well browned.

Brush the skewers with the sauce, then cook for an additional 2 minutes on each side, or until the chicken is thoroughly cooked.

Transfer the cooked skewers to a plate and sprinkle with sesame seeds before serving.

The Essence of Yakitori Grilling

At the heart of authentic yakitori is the use of binchotan charcoal, a type of high-quality charcoal made from hardwood, typically oak, that is prized for its clean-burning properties. Binchotan is integral to the yakitori experience for several reasons:

• High Heat: It burns at a very high temperature, which is essential for achieving the perfect char on the exterior while keeping the meat juicy inside.
• Long-lasting: Binchotan’s long burn time allows for consistent cooking, essential for grilling multiple skewers.
• Clean Flavour: Unlike regular charcoal, binchotan produces very little smoke and imparts a subtle, clean flavour to the food, enhancing the natural taste of the chicken.

Sponsored

---

FAQ’s

What to Serve with Yakitori?

When serving yakitori, you can pair it with various sides to create a delicious and well-rounded meal. Here are some popular options:

1. Steamed Rice: A classic side that complements the savoury flavours of yakitori.
2. Miso Soup: Adds warmth and depth to your meal.
3. Pickled Vegetables: Such as pickled daikon or cucumber, for a refreshing contrast.
4. Edamame: Lightly salted, boiled soybeans.
5. Japanese Coleslaw: A crunchy, tangy salad.
6. Grilled Vegetables: Like bell peppers, mushrooms, and zucchini.

What Drinks to Serve with Yakitori?

Pairing drinks with yakitori can enhance the dining experience. Here are some great drink options:

1. Sake: A traditional Japanese rice wine that complements the flavours of yakitori.
2. Japanese Beer: Light lagers like Asahi, Sapporo, or Kirin work well.
3. Whisky Highball: A refreshing cocktail made with Japanese whisky and soda water.
4. Green Tea: A non-alcoholic option that cleanses the palate.
5. Umeshu: A sweet and fruity plum wine that balances the savoury skewers.