The history of Yakitori goes back to the Edo period in Japan. In recent days, Yakitori has become a popular bar food, with entire establishments being dedicated to it. Traditional Yakitori is made with chicken parts, ranging from meat to hearts to cartilage, all grilled over charcoal
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- Prep Time
- 4 chicken cutlets
- 1 recipe Yakitori Sauce
Easy Yakitori Sauce
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup mirin
- 2 tablespoons sugar
- 4 cloves garlic, minced or pressed through garlic press
- 2 tablespoons fresh ginger, peeled and minced or microplaned
1. Slice the chicken into long strips. Combine the meat with half of the Yakitori sauce and refrigerate overnight.
2. Heat the grill to high. Thread the chicken onto your skewers of choice.
3. Cook the chicken, turning often and brushing regularly with the other half of the Yakitori sauce, to an internal temperature of 165°F degrees.
EASY YAKITORI SAUCE
1. Mix all the ingredients together in a small pot.
2. Bring to a boil and simmer for 5 minutes.
3. Allow to cool.