Recipe & Video: Yakitori Skewers – Chicken & Scallions

This is one of the most traditional yakitori skewers recipes. Master it and grill them on your next BBQ.

Ingredients

• 1 lb Chicken Thigh
• 2-3 Scallion, white stalk part
• 1 tsp (Optional) Nanami (Shichimi) Togarashi or Sansho Powder *1

Tare (Japanese Sauce)

• ⅔ cup Soy Sauce (Preferably Koikuchi) *2
• ¼ cup Sugar
• 2 Tbsp Mirin *3

Instructions

1. Preheat grill to medium heat.
2. In a small pot, combine Tare (Japanese sauce) ingredients and bring to boil. Once boiled, turn the heat off.
3. Dice chicken thigh into small pieces.
4. Slice scalions into 1 inch.
5. Skewer the chicken thigh and scallion alternately onto skewers. (You can make about 10 skewers)
6. Place skewers on the grill, and cook until chicken is 80% done, about 6-7 minutes. (Turn frequently)
7. Dip skewers into the Tare mixture, and return to grill for 30 seconds, flip and grill the other side for another 30 seconds. Repeat this process 3 times, until cooked through and richly glazed.
8. Sprinkle Nanami (Shichimi) Togarashi or Sansho Powder as alternative.

Recipe Notes

*1 Nanami (Shichimi) Togarashi can be substituted with Red Pepper Powder or Flake

*2 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.

*3 Mirin can be substituted with Sake and Sugar, 4:1 ratio