How to make Yakitori 焼き鳥 Recipe

Have you ever wondered why street food in Japan tastes so much better than what we try at home? 日式烤雞串 (Japanese-style grilled chicken skewers) is one of the most beloved Japanese street foods grilled chicken skewers that are juicy, flavorful, and surprisingly easy to make at home. It might be the smoky grill, the perfectly seasoned sauce, or maybe the joyful care each skewer receives. One of the most beloved treats from Japanese street vendors is Yakitori skewered, 日式烤雞串 grilled chicken served piping hot with a savory glaze. Today, you’ll learn how to recreate that magic in your own kitchen.

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日式烤雞串 (Japanese-style grilled chicken skewers)

Yakitori is more than just grilled chicken. It’s a flavorful and satisfying dish that highlights simplicity, balance, and quality ingredients. In Japanese, the word “yaki” refers to grilling, while “tori” means bird most commonly chicken. The dish features tender pieces of chicken skewered with green onions and brushed with a flavorful sweet-and-savory sauce called tare. People across the world, especially fans of 日式烤雞串, love it for its rich taste and easy preparation.

Preparation Time:

• Sauce preparation: 30 minutes
• Skewering and prep: 15-20 minutes
• Cooking time: 10-15 minutes

Difficulty Level: Easy to moderate. Perfect for beginners with a bit of patience.

Essential Ingredients for Yakitori

To bring this iconic dish to life, here are the core ingredients you’ll need:

For the Sauce (Tare):

• ½ cup soy sauce (choose gluten-free if necessary)
• ½ cup mirin (adds sweetness and shine)
• ¼ cup sake (for depth of flavor)
• ¼ cup water
• 2 tsp brown sugar (packed)
• Green part of long green onions (Tokyo negi or green onions)

Why They Matter:

• Soy sauce brings saltiness and umami.
• Mirin and sake enhance sweetness and complexity.
• Brown sugar balances the salty elements.
• Green onions infuse the sauce with subtle aromatic depth.

For the Skewers:

• 1 lb boneless, skinless chicken thighs (cut into 1¼-inch pieces)
• 2 Tokyo negi (or 9 green onions)
• Neutral oil (for brushing rack or pan)
• Shichimi togarashi (optional, adds a spicy kick)
• 10–12 5-inch bamboo or teppogushi skewers

Ingredient Substitutions:

• Chicken breast can be used, but it may be drier.
• Shallots or thick scallions can replace Tokyo negi.
• Maple syrup or honey for brown sugar.

If you’re preparing 日式烤雞串 (Japanese-style grilled chicken skewers) for a family gathering, these ingredients are easy to find and adaptable to your preferences.

Step-by-Step Instructions

1. Prepare the Skewers: Soak your bamboo skewers in water for at least 30 minutes. This prevents burning during cooking.

Bamboo Skewers

2. Slice the Ingredients:

• Separate the white and green parts of the Tokyo negi. Cut the white parts into 1¼-inch chunks.
• Halve the green parts to use in the sauce.
• Cut chicken thighs into 1¼-inch square pieces.

3. Make the Tare Sauce:

• In a saucepan, combine soy sauce, mirin, sake, water, brown sugar, and the green onion parts.
• Bring to a boil over high heat.
• Reduce heat and simmer for 30 minutes until reduced by two-thirds.
• Let cool. It should be slightly thick and glossy.

Pro Tip: Store in a jar for up to 2–3 months. Discard the green onions.

4. Build the Skewers:

• Fold each piece of chicken in half.
• At a 45° angle, pierce the folded meat with a skewer.
• Alternate with a piece of Tokyo negi.
• Repeat until each skewer has 3 chicken pieces and 2 green onion pieces.

How to Cook Yakitori

Option 1: Broiling (Recommended)

1. Line a baking sheet with foil and place a greased wire rack on top.
2. Arrange the skewers in two rows. Cover skewer handles with foil.
3. Broil on high (550°F / 288°C) about 8 inches from the heating element.
4. Broil for 6 minutes.
5. Brush with tare sauce and flip.
6. Broil another 3–4 minutes.
7. Flip one more time, baste again, and broil 1–2 minutes.

Option 2: Pan-Frying

1. Warm 1 tablespoon of neutral oil in a large skillet over medium heat.
2. Cook skewers 5 minutes per side on medium heat.
3. Cover and cook on low for 2–3 more minutes.
4. Add sauce and cook until well-coated.

Pan-Frying 日式烤雞串

How to Assemble and Present Yakitori

Once cooked, arrange your skewers on a long plate or a wooden board. If you saved extra tare sauce, brush it over the top right before serving.

Sprinkle with shichimi togarashi for spice or sesame seeds for a nutty flavor. Serve alongside steamed rice or a crisp salad.

Presentation tip: Lay skewers in neat rows with dipping sauce on the side for a restaurant-style feel.

When presenting your 日式烤雞串, a clean plate and thoughtful garnish can elevate the experience.

For more traditional Japanese dishes you can enjoy at home, check out our recipe for grilled mackerel.

Storage and Make-Ahead Tips

Refrigeration:

• Keep any leftovers in a sealed container in the fridge and use within 3 days.

Reheating:

• To reheat, warm the skewers in a pan over medium heat or broil them for 2–3 minutes until heated through.
• Microwave is not recommended as it softens the texture.

Make-Ahead Tip:

• Prepare sauce and cut ingredients the night before.
• Assemble skewers and store covered in the fridge.

Yakitori Variations

Looking to change things up? Here are a few fun ideas:

• Negima Yakitori: The classic chicken and green onion combo.
• Tsukune: Chicken meatballs glazed in tare sauce.
• Momo: All dark meat, no vegetables.
• Tebasaki: Grilled chicken wings with tare.
• Vegetarian Option: Use tofu or mushrooms and eggplant chunks.

Switch up the sauce using teriyaki, spicy miso, or citrusy ponzu. Any of these can still give you a delicious version of 日式烤雞串.

Conclusion: Make It Your Own

Yakitori 焼き鳥 is a simple or 日式烤雞串 (Japanese-style grilled chicken skewers), flavorful dish that brings people together. It’s perfect for casual dinners or backyard gatherings. With a few fresh ingredients and the right steps, you can enjoy this Japanese favorite anytime at home.

Don’t be afraid to try different combinations or serve it in your own creative way. Cooking should be fun, flexible, and full of flavor. And once you get the hang of it, 日式烤雞串 can be a reliable go-to meal.

FAQs About Yakitori

Q: Is Yakitori healthy? A: Yes. It uses lean protein and simple ingredients. You can control the sugar and salt content in the sauce.

Q: Can I grill Yakitori instead of broiling or pan-frying? A: Absolutely. Traditional Yakitori is grilled over charcoal for a smoky flavor. Use a grill if you have one available.

Q: What is the best part of the chicken to use? A: Chicken thighs are preferred for their juiciness, but breasts work if you prefer leaner cuts.

Q: How long does the sauce last? A: Store in the fridge for up to 3 months if sealed tightly.

Q: Can I freeze Yakitori? A: Yes. Freeze raw, skewered Yakitori in airtight containers. Thaw before cooking.

Q: What does “日式烤雞串” mean? A: It means “Japanese-style grilled chicken skewers.” It’s the Chinese translation of the recipe’s focus: Yakitori.

Now that you know how to make your own 日式烤雞串 at home, it’s time to fire up the oven or grill and give it a try. Simple, satisfying, and full of Japanese flavor—Yakitori will quickly become a favorite in your recipe rotation. If you try making 日式烤雞串 (Japanese-style grilled chicken skewers), don’t forget to share your results with me!
Interested in exploring Japan beyond its food? Discover why Kyoto is the ultimate cultural destination.