Yakitori

Yakitori is a popular Japanese dish that consists of bite-sized pieces of meat, vegetables, or seafood skewered and grilled to perfection. The word “yakitori” translates to “grilled chicken,” but it has come to encompass a wide range of skewered delights beyond just chicken. Yakitori is not only a favorite street food in Japan but also a popular choice in izakayas (Japanese pubs) and restaurants worldwide. In this article, we will delve into the origins of yakitori, its key characteristics, and provide a recipe for you to enjoy these mouthwatering skewers at home.

The Origins of Yakitori: Yakitori can be traced back to the Edo period in Japan (1603-1868). Initially, it was a way to use chicken leftovers by skewering and grilling them over charcoal. Over time, yakitori evolved into a distinct culinary tradition, incorporating various cuts of chicken, different types of skewers, and a variety of seasonings. Today, yakitori has expanded beyond chicken to include a wide array of ingredients, making it a versatile and beloved dish.

Key Characteristics of Yakitori: Yakitori is characterized by its simple yet flavorful preparation. The skewered ingredients are typically grilled over a charcoal fire, imparting a smoky aroma and a slightly charred exterior. The skewers are often made from bamboo or metal, allowing for easy handling and even cooking. One of the defining features of yakitori is the use of tare, a sweet and savory sauce that is brushed onto the skewers during grilling. Tare adds depth and richness to the flavors while creating a glossy glaze on the skewered ingredients.

Varieties of Yakitori: While chicken remains a popular choice for yakitori, other ingredients are also commonly used. Here are a few popular types of yakitori:

1. Negima: Chicken thigh meat alternated with pieces of scallions.
2. Tsukune: Chicken meatballs made with ground chicken mixed with seasonings and often served with a sweet and tangy sauce.
3. Torikawa: Grilled chicken skin, prized for its crispy texture.
4. Shiitake: Skewered shiitake mushrooms, offering a meaty and earthy flavor.
5. Ebi: Skewered shrimp, grilled to perfection.

Classic Yakitori Recipe:

Ingredients:

• 1 pound boneless chicken thighs, cut into bite-sized pieces
• Bamboo skewers, soaked in water for 30 minutes to prevent burning
• For the tare sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons sake (Japanese rice wine)
  • 2 tablespoons sugar

Instructions:

1. In a small saucepan, combine the soy sauce, mirin, sake, and sugar for the tare sauce. Stir well and bring to a simmer over medium heat. Cook for about 5 minutes, or until the sauce thickens slightly. Remove from heat and set aside.
2. Preheat a grill or grill pan over medium-high heat.
3. Thread the chicken pieces onto the soaked bamboo skewers, leaving a little space between each piece.
4. Place the skewers on the preheated grill and cook for about 2-3 minutes on each side, or until the chicken is cooked through and slightly charred.
5. Brush the tare sauce onto the skewers during the last few minutes of grilling, turning them to ensure the sauce coats all sides.
6. Once the chicken is fully cooked and glazed, remove the skewers from the grill and let them rest for a few minutes.
7. Serve the yakitori skewers hot, garnished with chopped scallions or sesame seeds for added flavor and presentation.

Enjoying Yakitori: Yakitori is often enjoyed with a side of steamed rice and a variety of condiments, such as spicy mustard, grated daikon radish, or a squeeze of fresh lemon juice. It pairs well with a cold beer or a glass of sake, enhancing the overall dining experience.