Cuisine : Yakitori - How to prepare this Japanese skewered chicken dish

 

Yakitori is a Japanese skewered chicken dish that is popular as street food and in izakayas (Japanese pubs). The term "yakitori" translates to "grilled bird," but it typically refers to various parts of the chicken that are seasoned and grilled over charcoal. Yakitori is loved for its smoky, tender texture and the balanced flavors of the meat, which can be seasoned with either a savory sauce or simple salt.

What is Yakitori?

Yakitori involves skewering different cuts of chicken, from the traditional breast and thigh to more adventurous parts like heart, liver, and cartilage. Each type has a unique flavor and texture, making yakitori a diverse culinary experience. It is usually seasoned with:

Tare: A sweet, savory soy-based sauce similar to teriyaki sauce, made with soy sauce, mirin, sake, and sugar.

Shio: Simple sea salt, allowing the natural flavors of the chicken to shine.

Yakitori is often served on small skewers, making it a convenient snack or meal option. Popular cuts include negima (chicken thigh with green onion), tsukune (chicken meatballs), and momo (chicken thigh).

How Yakitori is Prepared

1. Preparing the Ingredients:

Chicken: The preparation begins with carefully selecting and cutting the chicken into small, even pieces to ensure they cook evenly. Common parts include:

Momo (Thigh): Juicy and tender, often paired with green onions.

Torikawa (Skin): Crispy and flavorful when grilled.

Negima: Alternating pieces of chicken thigh and green onion for added flavor.

Tsukune: Minced chicken meatballs, often flavored with ginger, garlic, and scallions.

Vegetables (Optional): Some yakitori includes vegetables such as green onions, shiitake mushrooms, or shishito peppers. These add texture and balance to the skewers.

2. Skewering the Chicken:

Pieces are skewered on bamboo sticks, with each skewer focusing on a single cut or combination, such as chicken thigh with green onion or liver on its own. The skewering process is done carefully to ensure the pieces are spaced for even cooking.

For tsukune, small meatballs are formed by mixing ground chicken with seasonings like ginger, garlic, and green onions, then skewered.

3. Preparing the Seasoning (Tare Sauce):

For tare-seasoned yakitori, a sauce is prepared by combining soy sauce, sake, mirin, and sugar in a saucepan. The mixture is simmered until it thickens, creating a glossy, flavorful glaze.

The sauce can be brushed onto the skewers during grilling or served as a dipping sauce on the side.

4. Grilling the Yakitori:

Yakitori is traditionally grilled over binchotan charcoal, a type of Japanese charcoal known for its ability to burn at a high, steady temperature without emitting a strong aroma. This gives yakitori its distinct, smoky flavor.

The skewers are placed over the hot coals and carefully monitored to avoid burning. They are typically rotated several times to ensure even cooking.

During grilling, tare-seasoned skewers are brushed with sauce multiple times, allowing it to caramelize and form a glossy coating. For shio-seasoned skewers, only salt is applied before grilling.

Yakitori chefs often use fans or small grills to manage the heat and flame, which helps achieve the perfect char without overcooking.

5. Serving the Yakitori:

Yakitori is served directly on the skewer, allowing diners to enjoy it hot off the grill.

It’s typically accompanied by additional tare or shio on the side, along with optional garnishes like grated daikon radish, yuzu kosho (a spicy citrus paste), or seven-spice powder (shichimi togarashi) for extra flavor.

6. Popular Types of Yakitori Skewers:

Negima: Thigh meat and green onion

Tsukune: Seasoned minced chicken meatballs

Torikawa: Crispy chicken skin

Reba: Liver, rich and flavorful

Nankotsu: Cartilage, offering a crunchy texture

Bonjiri: Tail, fatty and tender

Taste and Texture

The flavors of yakitori range from the rich, caramelized taste of tare-glazed skewers to the simple, savory notes of salt-seasoned meat. Each skewer has its own character, from the juicy thigh meat to the crispy chicken skin. The charcoal grilling adds a hint of smokiness and depth to the overall flavor.

Final Note

Yakitori is a versatile and approachable dish that highlights the natural flavors of chicken, made memorable by careful seasoning and the mastery of charcoal grilling. Whether enjoyed as a quick snack or a meal with friends, yakitori is a beloved part of Japanese food culture that emphasizes simplicity, flavor, and tradition.