If you’ve ever wandered through the bustling streets of Japan or visited an authentic Japanese restaurant, you’ve probably encountered yakitori – those mouth-watering skewers of grilled chicken that perfectly balance smoky, sweet, and savory flavors. As someone who’s spent years exploring Japanese cuisine, I’m excited to share everything you need to know about this incredibly popular dish!
What Exactly is Chicken Yakitori?
Yakitori (焼き鳥) literally translates to “grilled bird” in Japanese It’s a traditional Japanese dish consisting of bite-sized pieces of chicken threaded onto bamboo skewers and grilled over charcoal, The dish is seasoned either with a sweet soy-based glaze called “tare” or simply with salt (shio)
What makes yakitori so special isn’t just the cooking method, but the attention to detail in preparation, the quality of ingredients, and the tradition behind it It’s not just grilled chicken on a stick – it’s a culinary art form that showcases the Japanese philosophy of simplicity and deep flavor
The Cultural Significance of Yakitori in Japan
Yakitori is deeply embedded in Japanese food culture. In Japan, there are many shops and restaurants called “yakitori-ya” that specialize exclusively in yakitori. These range from high-end establishments to casual street food stalls known as “yatai.”
Walking through Tokyo, you’ll find yakitori sold at:
- Food courts in department stores and supermarkets
- Festival food stands alongside other favorites like yakisoba and okonomiyaki
- Izakayas (Japanese pubs) where it’s paired with beer or sake
- Specialized yakitori restaurants with menus featuring dozens of chicken parts
Interestingly, while extremely popular in restaurants, many Japanese households don’t make yakitori at home anymore, despite its relatively simple preparation. Here in Sydney (and many other places outside Japan), yakitori appears on à la carte menus at Japanese restaurants, but it’s also fairly easy to make at home with the right technique.
The Essential Elements of Authentic Yakitori
To create truly authentic yakitori, you need to pay attention to several key factors:
1. Quality of Chicken
The foundation of great yakitori is high-quality chicken. Look for free-range, organic chicken if possible. The freshness and quality directly impact the flavor of your final dish.
2. The Right Charcoal
Traditional yakitori is cooked over binchotan, a special white charcoal from Japan known for:
- Burning at high temperatures
- Producing minimal smoke
- Creating a clean heat that imparts a subtle flavor
- Burning longer than regular charcoal
While binchotan is ideal, natural lump charcoal makes a good substitute if you can’t find it. Avoid briquettes with additives that can affect the taste.
3. Proper Skewers
The skewers for yakitori are traditionally made of bamboo. The most common type is called “marugushi” (round skewer), about 3mm in diameter with one pointy end for easy threading. They’re typically 15-18cm long, though length can vary.
If you’re making yakitori at home, soak your bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
4. The Seasoning: Tare vs. Shio
There are two main seasoning styles for yakitori:
Tare (タレ) – A sweet and savory glaze made from:
- Soy sauce
- Mirin (sweet rice wine)
- Sake
- Sugar
The sauce is simmered until thickened and then brushed onto the chicken during grilling, creating a caramelized coating.
Shio (塩) – Simply seasoning with salt, which allows the natural flavor of the chicken to shine through.
Different cuts of chicken pair better with different seasonings. For example, liver and heart taste better with tare, while chicken wings are often nicer with just salt.
Different Types of Yakitori
One of the fascinating aspects of yakitori is how it utilizes virtually every part of the chicken. Here are some popular variations you might encounter:
- Momo (もも) – Chicken thigh, juicy and flavorful
- Mune (むね) – Chicken breast
- Negima (ねぎま) – Alternating pieces of chicken thigh and green onion
- Tsukune (つくね) – Chicken meatballs, sometimes dipped in raw egg yolk
- Kawa (かわ) – Chicken skin, grilled until crispy
- Tebasaki (手羽先) – Chicken wings
- Bonjiri (ぼんじり) – Chicken tail
- Hatsu/Hāto (ハート/ハツ) – Chicken heart
- Rebā (レバー) – Chicken liver
- Sunagimo/Zuri (砂肝/ずり) – Chicken gizzard
- Nankotsu (なんこつ) – Chicken cartilage
While chicken is the traditional protein for yakitori, the cooking method has expanded to include other ingredients. However, technically these aren’t true yakitori but rather part of the broader “kushiyaki” family (skewered and grilled foods).
How to Enjoy Yakitori
Yakitori is incredibly versatile in how it can be enjoyed:
- As an appetizer or snack
- As a main dish with rice and sides
- As part of an izakaya-style meal with beer or sake
- As street food eaten on the go
The typical way to eat yakitori is straight off the skewer while it’s still hot. The beauty of yakitori is in its simplicity – each bite delivers a perfect balance of flavors and textures.
How to Make Yakitori at Home
Don’t have a specialized yakitori grill? No worries! I’ve made fantastic yakitori using regular equipment. Here’s a simplified process:
Basic Equipment Needed:
- Bamboo skewers (soaked in water for 30 minutes)
- Grill (charcoal is best, but gas works too, or even a broiler)
- Cutting board and sharp knife
- Brush for applying tare sauce
Simple Homemade Tare Sauce:
- 1 cup soy sauce
- 1 cup mirin
- 1 cup sake
- 1/2 cup sugar
Mix these ingredients in a small pot and simmer over low heat until reduced by about half (around 20-30 minutes).
Basic Steps:
- Cut chicken into bite-sized pieces (about 1 inch cubes)
- Thread onto soaked bamboo skewers
- Season lightly with oil
- Grill for 3-4 minutes on one side
- Flip, brush with tare sauce, and grill for 3 more minutes
- Flip again, brush with more tare, and cook for 30 seconds
- Serve immediately
Yakitori vs. Teriyaki: What’s the Difference?
People often confuse yakitori with teriyaki chicken, but they’re actually quite different:
Yakitori:
- Uses various chicken parts, including skin and organs
- Meat is skewered then grilled
- Tare sauce is applied during cooking (not before)
- Can be seasoned with just salt instead of sauce
- Focused on the quality and variety of chicken parts
Teriyaki:
- Typically uses only chicken thigh or breast
- Meat is marinated in sauce before cooking
- Uses larger pieces of chicken, not skewered
- Always uses a sweet soy-based sauce
- Usually served sliced over rice
What to Serve with Yakitori
Yakitori pairs wonderfully with several traditional Japanese sides:
- Steamed white rice
- Miso soup
- Japanese pickles (tsukemono)
- Edamame
- Seaweed salad
- Cold beer or sake (the traditional pairing!)
Why I Love Yakitori (and You Will Too!)
There’s something magical about the simplicity of yakitori. As someone who’s cooked countless Japanese dishes, I find yakitori to be one of the most satisfying to both make and eat.
The first time I made yakitori at home, I was shocked by how many skewers my family devoured! As the recipe from Bradley’s Fine Diner mentions, “It is so tasty that you will not realise how many skewers you eat!”
The beauty of yakitori lies in its perfect balance – it’s both casual and refined, simple yet complex in flavor, and versatile enough to be either a quick snack or part of an elaborate meal. The combination of juicy chicken, smoky char, and sweet-savory tare sauce creates an irresistible flavor profile that keeps you coming back for “just one more skewer.”
FAQs About Chicken Yakitori
Is yakitori healthy?
Yakitori can be a relatively healthy option, especially if you choose leaner cuts of chicken and limit the tare sauce. Grilling is a low-fat cooking method, though be mindful of sodium levels in the sauce.
Can I make yakitori without a special grill?
Absolutely! While a traditional yakitori grill is ideal, you can use a regular gas or charcoal grill. Even an oven broiler works in a pinch, though it won’t provide the same smoky flavor.
What drinks pair best with yakitori?
Sake and Japanese beer are the classic pairings. The crisp, clean flavors complement the savory and umami notes of the yakitori beautifully.
Can I use other meats for yakitori?
While technically not true yakitori, you can apply the same cooking method to other proteins like pork or beef. Just adjust cooking times accordingly.
Next time you’re looking for a crowd-pleasing dish that brings authentic Japanese flavors into your kitchen, give yakitori a try. Its combination of simple ingredients, distinctive preparation, and incredible flavor make it one of Japan’s most beloved culinary exports!
Sasami (Breast Tenders)
Sasami uses the softest, most moist part of the chicken breast to create plump and juicy skewers. Be warned that these are often among the more expensive items on the menu.
Sasami skewers are seldom just the chicken on its own. The meat is commonly stuffed or coated with Japanese pickled plum paste and fragrant shiso leaves, but cheese and seaweed is also a topping I have seen a lot of lately.
Shio vs Tare: Given that it so commonly comes with a topping, you may actually not get an option here. But if you do, then to be safe, choose shio so as not to overpower the other topping.
The History of Yakitori
Yakitori, as we know it today first, appeared in Japan during the Meiji period, with street vendors setting up stalls to sell the freshly-grilled chicken skewers (chicken was, until the meiji period, not allowed to be eaten due to Japan’s status as a Buddhist country).
Chicken meat was expensive at this time, so yakitori’s roots began with serving the bird’s offal (so when Japanese talk about “authentic” yakitori, they are usually referring to eating the bird’s innards more than its meat).
While yakitori disappeared for a while during WWII, broilers and charbroilers imported by occupying American soldiers during the 50s and 60s led yakitori to experience an incredible resurgence in popularity. It became known as an affordable way to eat out and eat well during hard times, taking on the form that we know today.
Fast forward to the 21st Century and yakitori is one of Japan’s most popular and beloved dishes served at restaurants across the country. You can even pick up yakitori, fresh or frozen, from convenience stores or supermarkets.
And of course, street vendors are still going strong– so if you fancy going right back to yakitori’s roots, nothing beats grabbing a box of freshly-grilled yakitori from an old-school yakitori cart. You can visit one of these yakitori carts on our Sunamachi Ginza Street Food Tour!