Yakitori (Grilled Japanese Chicken Skewers) with Tare

Ingredients

Contains gluten, soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Soak the bamboo skewers in cold water so they won’t burn while grilling.

   30 min
2. 2

   Make the tare: combine soy sauce, mirin, sake and sugar in a small saucepan; add grated ginger if using.

3. 3

   Bring the tare to a simmer over medium heat and cook, stirring, until slightly reduced and glossy (a bit thickened so it coats a spoon).

   6 min
4. 4

   Remove the tare from heat and let it cool slightly; reserve about 2 tablespoons for brushing at the end if you want a shinier finish.

   5 min
5. 5

   Pat the chicken pieces dry with paper towels, then toss them with the salt and optional pepper.

6. 6

   Thread the chicken and scallion pieces onto the soaked skewers, alternating chicken and scallion, leaving a little space between pieces so heat circulates.

7. 7

   Preheat a grill over medium-high heat (or set an oven broiler to high and position a rack 6–8 inches from the heat). Oil the grates lightly by brushing with neutral oil.

   5 min
8. 8

   Place skewers on the hot grill or under the broiler and cook without moving until the underside is browned.

   If using a broiler, watch closely—broilers can brown quickly.

   4 min
9. 9

   Flip the skewers, brush the cooked side with tare, and continue grilling.

   3 min
10. 10

    Flip again, brush the other side with tare, and cook until chicken is cooked through and nicely glazed (internal temperature 75°C / 165°F).

    4 min
11. 11

    Transfer skewers to a plate, brush once more with the reserved tare for shine, and let rest briefly.

    3 min
12. 12

    Serve hot, whole skewers on a platter with extra tare on the side for dipping.