Yakitori is a Japanese dish consisting of grilled chicken skewers. The term literally translates as “grilled chicken” (from yaki: roast, and tori: chicken), although nowadays it can also include other types of meat and vegetables.
Yakitori is believed to have become popular in Japan during the Meiji era (late 19th and early 20th centuries), when the consumption of chicken meat became more common. Before that, chicken meat was less consumed due to religious and cultural restrictions.
Yakitori-ya (yakitori restaurants) began to proliferate in Japan, especially after World War II. These establishments usually have an informal atmosphere and are found in many Japanese cities.
Common Yakitori Varieties
- Negima: Chicken with chives (negui) intertwined on the skewer.
- Momo: Chicken thigh, one of the most popular options.
- Tsukune: Grilled chicken meatballs, often with tare.
- Torikawa: Crispy chicken skin.
- Reba: Chicken’s liver.
- Nankotsu: Chicken cartilage, known for its crunchy texture.
- Tebasaki: Chicken wings.
Yakitori is usually served on a plate or tray, sometimes directly from the grill if you are at a yakitori-ya. It may come accompanied by a small dish with more tare or salt, and sometimes shichimi togarashi (seven spice mixture). Eat straight from the skewer, making sure to bite carefully to avoid splinters. In Japan, it is common to place the empty skewer in a designated container after eating.
How to prepare Yakitori at home
This recipe makes approximately 4 servings.
Ingredients:
- 500 g chicken thighs (you can use other parts such as breast, wings or skin if you prefer)
- 4 chives (white and green parts, cut into 2-3 cm pieces)
- For the Tare sauce:
- 1/2 cup soy sauce
- 1/2 cup mirin (sweet rice wine)
- 1/4 cup sake (Japanese rice wine)
- 2 tablespoons of sugar
- Preparation of Tare Sauce:
- In a small saucepan, combine the soy sauce, mirin, sake, and sugar.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes, or until the sauce reduces and thickens slightly. It should have a slightly sticky consistency. Booking.
- Preparation of the Skewers:
- Cut the chicken into pieces of approximately 2-3 cm.
- Thread the chicken pieces onto skewers alternating with green onion pieces. You can use bamboo or metal skewers, making sure to soak the bamboo skewers in water for at least 30 minutes to prevent burning.
- Roasting the Skewers:
- Preheat grill or broiler to medium-high heat.
- Place the skewers on the hot grill and cook for about 3-4 minutes on each side, or until the chicken is cooked through and golden brown.
- While the skewers are cooking, brush generously with the tare sauce, turning the skewers and making sure they are well glazed on all sides.
- Serve:
- Once the skewers are cooked and well glazed, remove them from the grill and place them on a plate.
- You can serve them directly from the skewer or remove them before serving on a plate, drizzling them with a little more tare sauce if you wish.
- Serve the yakitori skewers with white rice and salad, and enjoy while they are hot.
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