I LOVE Yakitori! But I often forget about how easy it is to prepare and how delicious it is to eat! It’s a mainstay of Japanese food found on street stalls and izakaya menus across the country. I have some absolutely perfect memories of eating Yakitori across Japan on my travels.
It’s usually served as a snack, side dish or a dish amongst many but you can make it as a main in its own right. I had it with a bowl of rice and some gyoza here. It’s a brilliant option for BBQs as something a little different and makes a great canape option too.
One of the great things about Yakitori is that you don’t need to marinate the meat. You just make the sauce and brush it on as you cook it. You could even make the sauce in advance (and soak your skewers) then it’s simply a matter of 10 minutes on the grill!
Makes 6 skewers (serves 2 as a main)
2 chicken breasts, sliced lengthways into strips (or chunks, whatever you prefer!)
1/2 cup mirin
1/2 cup soy sauce
1/4 cup granulated sugar
– Place your mirin, soy sauce and sugar in a small pan and bring to a boil. Allow to simmer for about 10 minutes on a low head but don’t let it get too hot or you will end up with salty toffee!
– Once the sauce is reduced and thickened (about the consistency of double cream) remove it from the heat.
– Reserve a little of your sauce for dipping once cooked
– Thread your chicken onto presoaked bamboo skewers.
– I like to give the chicken a quick coating of sauce before placing on the grill.
– Then put them on the grill and brush every minute or two with sauce.
– Give one final coating just before you serve for a glossy, sticky finish.
– Serve however you wish!