Grilled Skewered Chicken

Name: Grilled Skewered Chicken (Yakitori)
Yield: Serves four
Cuisine: Japanese
Ingredients: shichimi togarashi, sansho or lemon wedges; 60 ml/4 tbsp sake; 75 ml/5 tbsp shoyu; 8 chicken thighs with skin, boned; 15 ml/1 tbsp mirin; 15 ml/1 tbsp caster (superfine) sugar; 8 large, thick spring onions (scallions), trimmed

Yakitori

Preparation info

Serves
four

Difficulty
Easy

Appears in

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

Asia
Japan
Main course

Method

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