Yakitori (chicken on skewer). You probably knew what "Yaki" means if you read my previous post "Understanding Japanese food terms". Yaki is Grilled or fried and Tori means bird. Though in cooking terms, Tori usually refers to chicken.

Chicken yakitori is an easy Japanese grilled recipe served on skewers. The meat is basted with a savory-sweet sauce as it cooks over a hot barbecue grill. This Japanese-style chicken is a family favorite because layers of sweet and savory flavors are generously added to each skewer as it cooks. you can cook Yakitori (chicken on skewer) using 3 ingredients and 6 steps. Here is how you cook that.

Ingredients of Yakitori (chicken on skewer)

You need Pound of boneless chicken thigh.
It's 3 tbsp of each soy sauce, sugar, mirin and sake.
It's 1-2 of Japanese negi (green onion) or leek.

Yakitori is a Japanese skewered chicken, cooked on a griller with either sweet soy sauce or just salt. Great for entertaining a big crowd as it is a kind of finger food. It is so tasty and easy to eat that you will not realise how many skewers you eat! Yakitori (焼き鳥) is probably one of the most popular dishes.

Yakitori (chicken on skewer) step by step

Cut chicken into a bite size. Marinate in soy sauce, sugar, mirin and sake (mixed well) for over 1 hour. (preferably over night).
Cut negi in a bite size..
Cook marinated chicken and raw negi in a medium pan. Start with medium heat and lower heat until chicken is thoroughly cooked. (Negi is ready when chicken is cooked.).
Skewer cooked chicken and negi alternately..
If you like tare (sauce) to eat with, you can save marinated juice and heat in a small pan until thickened. Spread over skewered chicken and negi or sauce can be served as a dip..
For someone who likes it hot, Shichimi (Japanese seven-flavor chili pepper) is commonly used. Sprinkle over when you eat..

Thread chicken on skewers, alternatively with the scallions. Yakitori-ki are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into small, roughly uniform shapes and then skewered with kushi; after which the yakitori are seasoned and cooked. Japanese-style grilled chicken is as foolproof as it is delicious. [Photographs: J. For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion.