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Yakitori

Classic Japanese skewered chicken, grilled over charcoal and glazed with a sweet-savoury sauce – bring this izakaya favourite to life at home for an authentic taste of Japan’s beloved street food.

Ingredients

  • 500g boneless chicken thighs

  • 4 spring onions (use the thick white and pale green parts)

  • 8–10 wooden skewers

For the Tare Sauce:

  • 100ml soy sauce

  • 100ml mirin

  • 50ml sake

  • 3 tbsp soft brown sugar

  • 1 garlic clove, crushed

  • 1-inch piece fresh ginger, sliced

For Shio (Salt) Seasoning:

  • 1 tbsp sea salt

  • ½ tsp white pepper

  • 1 tbsp vegetable oil

To Garnish (optional)

  • Shichimi togarashi (Japanese seven spice blend)

  • Finely sliced spring onion greens

  • Lemon wedges

  • Sanshō pepper (if available)

Directions

Step 1

Soak wooden skewers in cold water for at least 30 minutes to stop them from burning. If you're using a charcoal grill, light it about 30 minutes before cooking.

Step 2

In a small saucepan, combine the soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a gentle simmer over medium heat, then lower the heat and cook for 15–20 minutes, or until slightly thickened. Strain the sauce and set it aside. Reserve half for brushing during cooking, and the other half for serving.

Step 3

Cut the chicken thighs into roughly 2.5cm (1-inch) pieces. For added flavour and traditional texture, include a few pieces of skin if you can.

Step 4

Cut the thick parts of the spring onions into 2.5cm (1-inch) sections.

Step 5

Thread the chicken onto the soaked skewers, alternating occasionally with pieces of spring onion. Leave a small gap between each item to ensure even cooking.

Step 6

Mix the salt, white pepper, and oil in a small bowl. This will be brushed onto the skewers before grilling.

Step 7

Place the skewers about 15–20cm from the heat source. Traditional binchōtan charcoal is ideal for flavour and even heat, but standard charcoal or grill works well too.

Step 8

Grill the skewers for around 2 minutes per side. Then begin brushing them with the tare sauce, turning and glazing frequently for a further 4–6 minutes, or until the chicken is fully cooked and nicely caramelised.

Step 9

For salt-seasoned yakitori, brush the skewers lightly with the oil mixture before grilling. Cook for 6–8 minutes, turning occasionally, until golden and cooked through. Brush once more with the oil mixture just before serving if desired.

Step 10

Yakitori is best enjoyed straight from the grill. For tare-style, you can brush with a final coating of the reserved sauce. For shio-style, sprinkle with a little extra salt or a squeeze of lemon. Offer shichimi togarashi and any other garnishes on the side.