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Yakitori Chicken Skewers with Teriyaki Sauce
More recipes: Japanese recipes · All Asian recipes
Yakitori Chicken Skewers with Teriyaki Sauce
Laura Chen
4
50 Minuten
25 Minuten
240
Japanese
Main course
Yakitori are Japanese grilled chicken skewers. You thread chicken pieces and scallions onto bamboo skewers, marinate them in a homemade teriyaki sauce of soy sauce, mirin and sake, and glaze them at the end with sauce you set aside earlier. Allow a little over an hour, including marinating.
Ingredients
For the yakitori skewers:
- 500 g chicken breast or thighs, cut into 2 to 3 cm pieces
- 1 bunch scallions, cut into 2 cm lengths
- 8 bamboo skewers, soaked in water for 30 minutes
- Sesame seeds, for garnish
For the teriyaki sauce:
- 100 ml (scant 1/2 cup) soy sauce
- 100 ml (scant 1/2 cup) mirin (sweet Japanese rice wine)
- 50 ml (3 1/2 tbsp) sake
- 2 tbsp sugar
- 1 garlic clove, finely chopped
- 1 piece ginger (2 cm), finely chopped
Instructions
Make the teriyaki sauce:
- Stir the soy sauce, mirin, sake and sugar in a small saucepan over medium heat until the sugar dissolves. Add the garlic and ginger and bring to a boil. Simmer over low heat for 5 to 10 minutes, until the sauce thickens slightly, then set it aside to cool.
Marinate the chicken:
- Pour 6 tbsp of the sauce into a small bowl: 4 tbsp for brushing and 2 tbsp for serving. Put the chicken in the rest of the sauce, cover and marinate in the fridge for at least 30 minutes.
Assemble the skewers:
- Thread the chicken and scallion pieces alternately onto the soaked skewers. Discard the leftover marinade.
Grill:
- Heat a grill or grill pan to medium-high. Grill the skewers for 10 to 15 minutes, turning them every 2 to 3 minutes, until browned all over and no longer pink inside. During the last 2 minutes, brush them with the 4 tbsp of reserved sauce and let it caramelize.
Serve:
- Drizzle the remaining 2 tbsp of sauce over the hot skewers and sprinkle with sesame seeds if you like.
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More recipes: Japanese recipes · All Asian recipes