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Yakitori Recipe

Yakitori is a traditional Japanese dish of skewered and grilled chicken. It is a popular street food in Japan, and also commonly enjoyed as a snack or appetizer. Here is a detailed recipe for making Yakitori at home:

Yakitori Recipe
Yakitori Recipe

  • - 1 pound of boneless, skinless chicken thighs, cut into 1-inch cubes

  • - 1/2 cup soy sauce

  • - 1/4 cup mirin (Japanese sweet rice wine)

  • - 1/4 cup sake

  • - 2 tablespoons sugar

  • - 2 cloves of garlic, minced

  • - 1 inch piece of ginger, grated

  • - Bamboo skewers, soaked in water for at least 30 minutes


1. In a small saucepan, combine the soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Let the sauce cool completely.

2. Place the chicken cubes in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour, or overnight for best results.

3. Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked bamboo skewers, making sure not to overcrowd them.

4. Grill the skewers for 5-6 minutes per side, or until the chicken is cooked through and has nice grill marks. Baste the skewers with the leftover marinade while grilling.

5. Serve the Yakitori hot off the grill, garnished with sliced green onions and sesame seeds. You can also serve it with a side of steamed rice and a dipping sauce made from soy sauce and a splash of rice vinegar.

Yakitori is best enjoyed fresh off the grill, so be sure to serve it right away. Pair it with a side of steamed rice or vegetables for a complete meal. Experiment with different seasonings and sauces to create your own unique twist on this traditional dish.

Enjoy your homemade Yakitori and impress your friends and family with this delicious and authentic Japanese dish!

Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.


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