Yakitori: Guide to Japanese Chicken Skewers

Yakitori: Guide to Japanese Chicken Skewers

Yakitori are Japanese chicken skewers grilled over binchotan charcoal. The simplicity of yakitori is deceptive: every part of the chicken has its own technique and sauce.

History of the dish

Yakitori was originally street food in Edo (Tokyo) in the 17th–18th centuries. Yakitori restaurants formed Japan's 'after work' culture: salary received — let's meet at the yakitoriya.

Key ingredients

Chicken skin, thighs, hearts, livers, cartilage (nankotsu) — each type skewered separately. Tare sauce: soy sauce, mirin, sake, sugar simmered down to a glaze. Or simply salt (shio-yakitori).

How to cook at home

Soak skewers in water for 30 minutes to prevent burning. Coals should be white. Each part needs different timing: skin — slow and long, liver — fast. Brush tare several times during grilling.