Yakitori – Japanese Chicken Skewers








We absolutely LOVE foods in skewers! You name it and I’ve put them in skewers before. From chicken, beef, salmon and even pastas and breakfast foods. But this yakitore is special and I always make extra sauce because you can add it to pretty much everything.


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Yakitore – Japanese Chicken Skewers

  • Author: Winny Hayes




For the sauce (makes about 2 cups)

1 ¼ mirin

1 cup sake

1 cup soy sauce

¼ cup sugar

2-inch piece of peeled ginger

2 lbs chicken thighs, cut into bite sized pieces

Salt to taste

4 stalks green onion, cut into an inch pieces

Skewers, soaked in water for 20 minutes



– Combine the mirin and sake into a pot and let it come to a soft boil. Cook on low heat for about 15 minutes. Then add the soy sauce, sugar and piece of ginger. Let it come to a soft boil again and once the sugar has dissolved. Remove from heat and let cool.


– In the meantime, add the chicken pieces into a skewer alternating between the chicken and 1-2 pieces of green onion. Lightly season both sides with salt.


– Add some oil into a skillet and sear the chicken skewers in batches for about 4 minutes on each side. Brush each side liberally with the sauce and remove from skillet. Finish cooking the remainder of the chicken skewers and place them on a parchment lined cooking sheet. Brush again with the sauce and place in the over to broil for about 3-5 minutes. Make sure you watch carefully as they can burn easily. Remove from the oven and brush again with the sauce. Serve with rice and extra sauce on the side.





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