Yakitori (Chicken Skewers) with Homemade Yakitori Sauce

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Kotterin Mirin

  Kikkoman

  8 tablespoon or 800g

• Sake

  Alcoholic beverage, made from rice

  ¼ cup or 60g

• Water

  Plain, clean water

  ¼ cup or 59g

• Brown sugar

  2 tsp packed or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  9 medium or 135g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  454g

• Oil

  Submarine Sandwich - Wegmans

  100g

Directions

1. Gather all the ingredients.
2. Soak about 10 to 12 5-inch bamboo skewers in water for 30 minutes.
3. To Make the Yakitori Sauce (Tare)
4. In a small saucepan, add 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, 1/4 cup water, 2 tsp brown sugar, and the green part of 1 of the 9 green onions/scallions. Bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the sauce reduces to one-third of its original volume. It will take about 30 minutes. Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Tip: You can make the sauce ahead of time. To store, remove the green onion from the sauce and pour into a mason jar. Keep in the refrigerator for up to 23 months.
5. Reserve one-third of the sauce in a small bowl for final basting, just before serving. To prevent cross-contamination, use this reserved sauce with a clean brush only after the chicken is fully cooked.
6. To Prepare/Assemble the Yakitori
7. Cut the white and light green parts of the remaining green onions/scallions into 1-inch (2.5-cm) pieces.
8. Cut 1 lb boneless, skinless chicken thighs into 1-inch (2.5-cm) squares.
9. On a flat work surface, fold each slice of chicken in half, insert a bamboo skewer into the chicken at a 45-degree angle, and press down on the skewer to pierce the meat through the center.
10. Next, add a piece of scallion perpendicular to the skewer. Continue to alternate chicken slices with pieces of scallion, ending with a piece of chicken. Each 5-inch skewer will hold about 4 chicken slices and 3 scallion pieces.
11. To Grill/Broil the Yakitori
12. Grease the grate of the broiler/wire rack (or oven-safe cooling rack) with neutral oil to keep the chicken from sticking to the grate. Place the skewers on top.
13. Set the broiler to High and wait until the heating elements are hot. Then, place the skewers under the broiler. Broil for 6 minutes.
14. After 6 minutes, brush the meat on both sides with the Yakitori Sauce. Continue to broil for 34 minutes to caramelize the sauce.
15. To Serve
16. Remove the skewers to a serving plate. With a clean brush, baste the top of the chicken skewers with the reserved sauce. Serve and enjoy! Tip: If you accidentally cross-contaminate the reserved sauce (by dipping the same brush you used on the uncooked chicken during cooking), you will have to boil the sauce again.
17. To Store
18. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for up to a month.
19. (source: https://www.justonecookbook.com/yakitori/)

Similar Foods

• Yakitori Chicken
• Chicken Skewers with Cilantro Garlic Sauce
• Chicken Satay with Peanut Sauce
• Chicken Breasts with Lime Sauce
• Chicken with Mustard Mascarpone Marsala Sauce
• Chicken with Yogurt-Lemon White Sauce