Charcoal-Style Yakitori
Grilled skewers with tare glaze. Small plates with big flavor.
- Prep
- 35 min
- Cook
- 15 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Photo: Richard L / Pexels
Charcoal-Style Yakitori is made for sharing, ideally with friends pitching in at the counter. Homemade teriyaki is just soy, mirin, sake and sugar reduced until syrupy; it keeps for two weeks in the fridge. Thigh meat stays tender through frying, grilling and simmering, which is why Japanese home cooks reach for it first. Invite someone to help; this is a fun recipe to make together.
Method
Simmer the soy sauce, mirin, sake and sugar for 10 minutes until reduced by a third to make tare.
Cut the chicken thighs into 1 inch pieces and thread onto skewers with lengths of scallion, packing them snugly.
Grill over high heat or under a hot broiler for 3 minutes per side, then brush with tare and grill 1 minute more; repeat twice.
Brush a final coat of tare over the skewers and serve with scallions.
Chef's note
Use a nonstick pan with a tight lid for crisp, steamed gyoza.
From the Gyoza and Izakaya Bites counter
Dumplings, skewers and snacks for sharing. Explore more recipes that use the same techniques and pantry.
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