Yakitori, meaning “grilled chicken,” is a popular street food in Japan. The chicken is skewered and cooked on a charcoal grill. Japanese yakitori skewers, typically made from steel or bamboo, are called kushi. In Japan, yakitori is ordered by the cut of meat. Popular cuts include momo (thigh), hasami (gizzard), sasami (breast), negima (chicken with spring onion), shiro (small intestines), and torikawa (grilled chicken skin). Yakitori is generally prepared either salty or salty-sweet. It is a popular dish at Japanese restaurants in the United States. This Americanized recipe will produce a salty-sweet version of yakitori.
Recipe Servings: 2
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat a charcoal grill.
- Combine the rice wine, soy sauce, sugar, and garlic in a medium-size sauce pan set over medium heat. Cook until reduced by half.
- Remove the sauce from the heat and let it cool slightly.
- Cut the chicken into bite-size pieces, keeping the skin on.
- Skewer the pieces of chicken, alternating with pieces of green onion, if using.
- Grill the meat until it begins to brown on both sides.
- Brush sauce onto the meat, coating it on all sides, and continue grilling.
- Repeat step seven a couple times before removing the meat from the grill.
- Serve immediately.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.