Yakitori
Photo : Dennis Zhang / Unsplash
Brochettes de cuisse de poulet et oignon vert grillées et laquées d'une sauce tare au soja et mirin.
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Étapes
Make the tare sauce
Simmer the soy sauce, mirin, sake and brown sugar in a small saucepan over medium heat for about 10 minutes, until the liquid reduces by a third and turns slightly syrupy. Set aside to cool; this is your tare sauce.
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 2 tbsp brown sugar
✅ C'est prêt quand : sauce has reduced by about a third and lightly coats a spoon
Thread the skewers
Thread the chicken and spring onion onto the soaked skewers, alternating 3 pieces of chicken with 2 pieces of onion, pushing them close together.
- 700 g chicken thighs
- 6 spring onions
- 12 bamboo skewers
✅ C'est prêt quand : all 12 skewers are packed tightly with no gaps
Grill
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Glaze
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Serve
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Make the tare sauce
Simmer the soy sauce, mirin, sake and brown sugar in a small saucepan over medium heat for about 10 minutes, until the liquid reduces by a third and turns slightly syrupy. Set aside to cool; this is your tare sauce.
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 2 tbsp brown sugar
✅ C'est prêt quand : sauce has reduced by about a third and lightly coats a spoon
Thread the skewers
Thread the chicken and spring onion onto the soaked skewers, alternating 3 pieces of chicken with 2 pieces of onion, pushing them close together.
- 700 g chicken thighs
- 6 spring onions
- 12 bamboo skewers
✅ C'est prêt quand : all 12 skewers are packed tightly with no gaps
Grill
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Glaze
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Serve
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The Story Behind the Dish
Grilling chicken on skewers became popular in the late 19th century, when street stalls in Tokyo sold cheap skewers of chicken scraps and offal to workers. After the Second World War, yakitori stands spread across Japan, especially under railway arches.
Today yakitori is the heart of the izakaya, the Japanese pub, where friends share skewers of every part of the chicken with cold beer.
⭐ Why It's Famous
Smoky, sweet-savoury and perfect with a drink, yakitori is the taste of an evening out in Japan.
💡 Fun Fact
The most famous skewer is negima: chicken and leek (negi), like in this recipe. Purists order theirs 'shio' (just salt) instead of 'tare' to taste the chicken.
Tokyo
35.68°N, 139.65°E
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