Yakitori is simple: chicken on skewers, grilled over heat, glazed with sweet soy sauce. The magic is in the tare—a sticky, glossy sauce that caramelizes into pure umami.
Use chicken thighs (more fat = more flavor). Grill, glaze, repeat. Serve with rice and cold beer. Yes.
Serves 4 (makes 8-10 skewers).
Step-by-Step Instructions
Make the Tare Sauce
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger.
Simmer over medium heat for 10-15 minutes until reduced by half and syrupy.
Strain out garlic and ginger. Set aside half for dipping, half for brushing.
Prep the Chicken
Cut chicken thighs into 1-inch chunks.
If using wooden skewers, soak in water for 15 minutes.
Skewer Alternately
Thread chicken and green onion pieces onto skewers alternately.
Don’t pack too tight—leave small gaps for even cooking.
Grill the Skewers
Preheat grill to medium-high heat (or heat a cast-iron pan).
Place skewers on the grill. Cook for 2-3 minutes per side.
After first flip, start brushing with tare sauce.
Flip and brush every minute until chicken is cooked through and glossy (about 8-10 minutes total).
Serve Hot
Remove from heat. Sprinkle with shichimi togarashi and green onions.
Serve with reserved tare sauce for dipping. Eat immediately with rice.
Summary
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 8-10 skewers (4 servings)
Difficulty: Easy
Storage Notes
Fridge:
Store leftover skewers in an airtight container for up to 4 days. The glaze soaks in overnight—delicious but less sticky.
Reheating:
Air fryer at 375°F for 5-6 minutes. Skillet over medium heat for 3 minutes per side. Microwave works but loses caramelization.
Freezing Tare Sauce:
Tare sauce freezes beautifully for up to 3 months. Thaw and reheat.
No Grill? No Problem:
Cook in a hot cast-iron skillet or under a broiler (high heat, 5-6 minutes, turn once). Same sticky magic.
Pro Tip:
Don’t use chicken breast. Thighs stay juicy and take the glaze better. Breast dries out over high heat.
