Hello, this is Bridge to Japan.
This time, I would like to show you how to make “Yakitori”, one of Japan’s famous Izakaya menus using chicken. In fact, this is yakitori. The name changes depending on which part of the chicken is used.
For example, if you use green onions and chicken feet, it is called “Negima”, if you use chicken heart, it is called “Kokoro”, and if you use chicken skin, it is called “Kawa”.
The seasoning varies depending on the restaurant and the region, but basically it is a chicken dish where the chicken is cut into bite-sized pieces, skewered, grilled over an open flame, and seasoned with sauce or salt. The origin of this dish dates back to the Heian period (800s).It has been enjoyed by the people since that time.
In Japan, yakitori restaurants are famous, but it is also readily available at supermarkets and convenience stores.
Yakitori is also a great snack for drinks.
How about it for dinner today?
- Yakitori is a popular menu at Izakaya restaurant in Japan
- Japanese people love it! It’s cheap, easy to make.
Episode In JAPAN
Yakitori made at home is also delicious, but I have stronger memories of yakitori specialty restaurants where I can enjoy many variations of it.
Yakitori is a great snack for drinks.
When I was old enough to drink, I used to go to a yakitori specialty restaurant in my neighborhood with my good friends.
It was cheap and tasty, with each skewer costing about 100 yen.
Unlike at home, they use real charcoal, and the sauce, which has been passed down as a traditional taste for many years, is unique to each restaurant, and is sure to satisfy everyone.
I feel that the beauty of yakitori is that you can enjoy various types and flavors of yakitori in small portions.
When you visit Japan, please visit a Yakitori specialty restaurant!
The Key Item
Although it is not an ingredient, I think the most important thing in making yakitori is the bamboo skewer.
You can make yakitori without bamboo skewers if you want to. But that’s not yakitori.
In Japan, yakitori is not made in a frying pan, but is slowly grilled over charcoal. The skewers are slowly grilled while rotating the bamboo skewers. When eating, it is easy to eat because it is on a skewer. It is easy to eat, which is why yakitori has become synonymous with easy and delicious food for the common people.
How to make Yakitori (Grilled Chicken Skewers)
Yakitori (Grilled Chicken Skewers)Course: Main, ChickenCuisine: JapaneseDifficulty: Easy
Yakitori is chicken cut into bite-sized pieces, skewered, and grilled over an open flame (grilled on a skewer).
3 pcs Chicken Fillet
Some Shallots (White parts)
2 Tbsp Soy sauce
2 Tbsp Mirin
1 Tbsp Sake
1 Tbsp Sugar
- Cut green onions into 3 cm pieces (use only the white part)
Cut the chicken into bite-sized pieces.
- Thread the chicken and green onions onto bamboo skewers. Skewer the chicken and leeks in this order: chicken ➡ leeks ➡ chicken ➡ leeks.
- **Making the Sauce**
- Combine soy sauce, mirin, sake, and sugar in a separate bowl and mix well.
- **Cooking Part**
- Add oil to a frying pan, turn the heat to high and add the chicken skewers.
Cook until browned.
- When browned, cover with lid.
Cook for 5 minutes to heat through (low heat).
- After 5 minutes, remove from pan once.
Once removed, without rinsing the pan, add the sauce and turn the heat to medium.
- When bubbles start to appear, reduce the heat to low and return the grilled chicken to the pan.
Simmer over low heat until the sauce thickens in color.
- When the sauce is fully incorporated, it’s done!