Quick Yakitori Recipe

Step 1: Skewer Preparation

Begin by soaking 10 wooden skewers in cold water for approximately 15 minutes. This step is essential for preventing the skewers from burning during the grilling process. While soaking, ensure the skewers are fully submerged for even hydration.

Step 2: Butchering and Assembly

• Chicken Preparation:
  Trim the skinless, boneless chicken thighs of any excess fat. Cut the chicken into uniform 1-inch cubes to ensure even cooking and consistent texture throughout.
• Vegetable Preparation:
  Slice the scallions into 1-inch segments to match the size of the chicken cubes. The goal is to alternate the chicken with scallions on the skewers for optimal flavor balance.

Once prepared, carefully thread the chicken pieces and scallions onto the soaked skewers, alternating between the two to ensure even distribution.

Step 3: Sauce Creation

In a small saucepan, combine the following ingredients to create the yakitori glaze:

• ½ cup sake
• ½ cup soy sauce
• 3 tablespoons mirin
• 2 tablespoons white sugar

Place the saucepan over medium-high heat. Stir the mixture to dissolve the sugar, then bring to a boil. Once boiling, reduce the heat to low and allow the sauce to simmer for 5 minutes to thicken slightly and allow the flavors to meld.

Step 4: Grill Preparation

Preheat a grill pan over high heat. This ensures that the skewers will sear upon contact, achieving the signature grill marks and a slightly charred exterior. Brush the surface of the pan with a thin layer of vegetable oil to prevent the skewers from sticking.

Step 5: Grilling the Skewers

Once the grill pan is adequately heated, place the skewers onto the pan, ensuring there is sufficient space between them to allow for even cooking. Grill the skewers for approximately 7 to 10 minutes per side, turning them frequently to achieve an even char and prevent burning.

While grilling, use a basting brush to coat the chicken with the simmered sauce periodically. This will add depth of flavor and moisture, ensuring the chicken remains tender.

To verify doneness, check that the chicken is no longer pink in the center, and the internal temperature reaches 165°F (75°C) for safe consumption.

Step 6: Serving and Presentation

Remove the skewers from the grill and allow them to rest for a minute before serving. This allows the juices to redistribute within the meat. Serve the skewers immediately with the reserved dipping sauce on the side.

For an elevated presentation, garnish with additional scallions, a sprinkle of sesame seeds, or a dash of shichimi togarashi for a subtle spicy kick.