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Emi Kazuko, Yasuko Fukuoka

Grilled Skewered Chicken

Yakitori

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

The Japanese always accompany drink with nibbles. The nibbles are generally called Tsumami, and grilled skewered chicken dipped in Yakitori sauce is one of the most popular. There are thousands of dedicated Yakitori bars in Japan.

Ingredients

  • 8 chicken thighs with skin, boned
  • 8 large, thick spring onions (scallions), trimmed

Method

  1. First, make the yakitori sauce. Mix all the ingredients together in a small pan. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the sauce has thickened.

  2. Cut the chicken into 2.5cm/1in cubes. Cut the spring

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