It might not be how they do it in Japan, but in this house we like some char on our yakitori chicken.
It might not be how they do it in Japan, but in this house we like some char on our yakitori chicken.
by Ocean898
7 Comments
Clarky_Malarkey
Damn, that looks incredible
LBTRS1911
Having lived in Japan for three years and eaten a lot of Yakatori, I can say that looks fantastic. I too like some char on the chicken. Where do you find the Yakatori sauce? Hard to find it as good as it was in Japan.
Far-Baseball1481
Since when is it not charred in Japan?
marcnotmark925
It’s not charred in Japan?
ldssggrdssgds
It’s the only way…looks delicious!
Srycomaine
I agree with others on here: looks freakin’ awesome, and what do you use for yakitori sauce? 😋🤌
Ocean898
Sauce recipe: 1/2 cup soy sauce (I used kikkomans), 1/2 cup mirin, 1/4 cup sake, 1/4 cup water, 2 tsp brown sugar (I used dark). Add everything to a saucepan, bring to a boil then reduce to a simmer. Continue to simmer until reduced by half and gets thick enough to coat a spoon – want it to cling to meat and not run off onto coals. Cut chicken thighs into about 1.25” pieces. Skewer chicken pieces (this time I added pieces of thick cut bacon in between, but note this will cause flareups). I grilled on American style hibachi for 6 minutes, turning every minute, then begin basting with sauce and cook an additional 4 minutes, turning and basting every 30 seconds.
7 Comments
Damn, that looks incredible
Having lived in Japan for three years and eaten a lot of Yakatori, I can say that looks fantastic. I too like some char on the chicken. Where do you find the Yakatori sauce? Hard to find it as good as it was in Japan.
Since when is it not charred in Japan?
It’s not charred in Japan?
It’s the only way…looks delicious!
I agree with others on here: looks freakin’ awesome, and what do you use for yakitori sauce? 😋🤌
Sauce recipe: 1/2 cup soy sauce (I used kikkomans), 1/2 cup mirin, 1/4 cup sake, 1/4 cup water, 2 tsp brown sugar (I used dark). Add everything to a saucepan, bring to a boil then reduce to a simmer. Continue to simmer until reduced by half and gets thick enough to coat a spoon – want it to cling to meat and not run off onto coals.
Cut chicken thighs into about 1.25” pieces. Skewer chicken pieces (this time I added pieces of thick cut bacon in between, but note this will cause flareups). I grilled on American style hibachi for 6 minutes, turning every minute, then begin basting with sauce and cook an additional 4 minutes, turning and basting every 30 seconds.