Online recipe

Yakitori

Online recipe (as published / commonly shared)
12 yakitori skewers · Prep 15 min · Cook 45 min · Total 1 hr

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Japanese chicken skewers glazed with tare (a sweet and savory sauce). The broiler works in place of a grill.

Use teppogushi (“gun skewers” with a flat tab for a handle) or regular bamboo skewers.

Soak 10–12 5-inch bamboo skewers in water for 30 minutes. Or soak at least 10 minutes while prepping the ingredients.

Separate the green part from the white and light green parts:
    2 Tokyo negi (long green onion) (or 9 green onions)

Cut the white and light green parts into 1¼-inch (3-cm) pieces. Cut the green parts in half crosswise.

To Make the Yakitori Sauce (Tare)

To a small saucepan, add:
    ½ cup soy sauce (use gluten-free soy sauce for GF)
    ½ cup mirin
    ¼ cup sake
    ¼ cup water

Add the green part of the Tokyo negi and:
    2 tsp brown sugar (packed and leveled off)

Bring to a boil over high heat. Once boiling, reduce to low. Simmer, uncovered, until reduced to one-third of its original volume, about 30 minutes. Cool to room temperature before using. To store ahead, remove the green onion, pour into a mason jar, and refrigerate up to 2–3 months.

For extra sauce, reserve one-third in a small bowl for a final basting before serving. Apply with a clean brush only after the chicken is fully cooked, to avoid cross-contamination.

To Assemble the Skewers

Cut into 1¼-inch (3-cm) squares:
    1 lb boneless, skinless chicken thighs (at room temperature)

On a flat work surface, fold a slice of chicken in half. Holding the skewer at a 45-degree angle, pierce the side of the folded meat. Tilt parallel to the work surface and thread all the way through. Position next to the handle.

Add a piece of Tokyo negi perpendicular to the skewer, packed snugly against the chicken.

Add another piece of chicken, then another piece of Tokyo negi.

End with chicken. Each 5-inch skewer holds about 3 chicken slices and 2 Tokyo negi pieces.

To Broil/Grill the Yakitori (recommended)

Line a baking sheet with aluminum foil. Place an oven-safe wire rack on top. Grease the grate so the chicken does not stick:
    neutral oil (for brushing the wire rack)

Place the skewers on top in two rows, handles resting along the baking sheet edges. Cover the handles with folded aluminum foil strips to prevent burning.

Turn on the broiler to High (550ºF/288ºC). Place a rack in the middle of the oven, about 8 inches (20 cm) away from the heating element. When the elements are hot, about 3–5 minutes, place the skewers under the broiler. Broil for 6 minutes. Control heat by distance from the element, not oven temperature.

After 6 minutes, brush the meat and Tokyo negi with:
    the yakitori sauce

Flip the skewers with tongs. Brush on the other side:
    the sauce

Broil 3–4 minutes to caramelize.

Flip once more (presentation side). Baste with:
    the sauce

Then broil 1–2 minutes more. Remove from the oven.

To Pan-Fry the Yakitori (optional)

Heat a large frying pan on medium heat. When hot, add about 1 Tbsp neutral oil. Place the skewers in a single layer. Cook in batches if needed. Brown both sides, about 5 minutes each. Cover and cook on low heat 2–3 minutes. Add:
    the sauce

Cook until well coated on both sides. Remove from the heat.

To Serve

Transfer to a plate, presentation side up. Optionally baste the tops with a clean brush:
    the reserved sauce

Serve with:
    shichimi togarashi (Japanese seven spice) (optional; for a spicy kick)

To Store

Store leftovers in an airtight container. Refrigerate up to 3 days, or freeze up to a month.

Citations
- Just One Cookbook · Yakitori Recipe with Homemade Sauce: https://www.justonecookbook.com/yakitori/
- YouTube: https://www.youtube.com/results?search_query=Yakitori
- web writeups: https://www.google.com/search?q=Yakitori+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/158008737X?tag=recipeancesto-20
- Reference: The Japanese Grill by Tadashi Ono and Harris Salat (2011). Publisher: Ten Speed Press, 2011 edition, paperback, ISBN 978-1580087377.

We put this together for personal use. See the citations.