Easy Yakitori Recipes for Your Home Grill: Skewer Perfection
You've got your awesome yakitori grill and your Binchotan charcoal (or a great alternative). Now for the best part: grilling up some delicious yakitori! While the word "yakitori" literally means "grilled chicken," the world of Japanese skewered delights extends far beyond.
We've put together some easy-to-follow recipes for classic chicken yakitori, expanded to other proteins, and included some fantastic vegetable options. Plus, we'll give you a foundational recipe for the quintessential yakitori Tare sauce that brings it all together. Get ready to impress your taste buds!
The Essential Yakitori Tare (Sweet Soy Glaze)
This is the sticky, savory, slightly sweet magic that coats many yakitori skewers, creating that irresistible caramelized crust. Make a batch of this and keep it on hand!
Ingredients:
1 cup Mirin (Japanese sweet rice wine)
1 cup Soy Sauce (Japanese preferred, like Kikkoman)
1/2 cup Sake (Japanese cooking wine)
1/4 cup Sugar (granulated or brown)
Optional: 1-2 green onions (scallions), cut into large pieces; a few slices of fresh ginger; 1-2 cloves garlic, smashed.
Instructions:
Combine mirin, soy sauce, sake, and sugar in a small saucepan. Add optional green onions, ginger, and garlic if using.
Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
Reduce heat to low and simmer gently. The sauce needs to reduce and thicken slightly, which can take anywhere from 30 minutes to an hour. It should coat the back of a spoon. Don't let it get too thick, as it will thicken more as it cools.
Remove from heat. If you added aromatics, strain them out.
Let cool completely. Store in an airtight container in the refrigerator for up to 2-3 weeks.
Pro Tip: As you grill yakitori, dip the cooked skewers into the tare. The drippings from the skewers (if you're using a proper yakitori grill that lets drippings fall onto the charcoal) will add depth and umami to your tare. This "aging" process (called kaeshi) is what makes the tare at traditional yakitori restaurants so complex! Just make sure to keep the tare warm and don't introduce raw meat to it if you plan to reuse it. For home use, it's safer to use a fresh batch for dipping.
Classic Chicken Yakitori Recipes
Before you start skewering, ensure your ingredients are cut into uniform, bite-sized pieces (about 1-inch cubes) for even cooking.
1. Momo (Chicken Thigh)
This is the most popular and arguably the most delicious cut for yakitori due to its tenderness and juiciness.
Ingredients:
1 lb boneless, skin-on chicken thighs, cut into 1-inch cubes
Bamboo or flat metal skewers
Yakitori Tare (for dipping during grilling)
Optional: Salt (for seasoning)
Instructions:
Prepare Chicken: Cut chicken thighs into uniform 1-inch pieces. Leave the skin on; it gets wonderfully crispy!
Skewer: Thread 3-4 chicken thigh pieces onto each skewer. For bamboo skewers, soak them first. For flat metal skewers, ensure the pieces are impaled firmly to prevent spinning.
Grill: Preheat your yakitori grill to high heat. Place skewers over the hot coals.
Cook: Grill, turning frequently, for about 8-12 minutes, or until cooked through and nicely charred. The skin should be crispy.
Tare Dip (Final Touches): In the last 1-2 minutes of grilling, dip the cooked skewers into your prepared tare sauce. Return to the grill for 30-60 seconds per side to caramelize the sauce. Be careful, as the sugar in the tare can burn quickly.
Serve: Serve hot, perhaps with a sprinkle of shichimi togarashi (Japanese seven-spice blend) if desired.
2. Negima (Chicken Thigh & Scallion)
A beloved classic, pairing juicy chicken with sweet, charred scallions.
Ingredients:
1 lb boneless, skin-on chicken thighs, cut into 1-inch cubes
4-5 green onions (scallions), white and light green parts, cut into 1-inch pieces
Bamboo or flat metal skewers
Yakitori Tare
Optional: Salt
Instructions:
Prepare Ingredients: Cut chicken and green onions as described.
Skewer: Alternate chicken and green onion pieces on the skewers (e.g., chicken, green onion, chicken, green onion, chicken).
Grill & Serve: Follow the same grilling and tare-dipping instructions as for Momo.
3. Tsukune (Chicken Meatballs)
These savory, juicy chicken meatballs are a must-try.
Ingredients:
1 lb ground chicken (dark meat preferred for juiciness)
1/4 cup finely minced green onion
1 tbsp grated fresh ginger
1 tbsp sake
1 tbsp soy sauce
1 large egg
2-3 tbsp panko breadcrumbs
Pinch of salt and black pepper
Bamboo or flat metal skewers
Yakitori Tare
Optional: Egg yolk for dipping (traditional!)
Instructions:
Mix Meatball Mixture: In a bowl, combine ground chicken, minced green onion, ginger, sake, soy sauce, egg, panko, salt, and pepper. Mix thoroughly but gently with your hands until just combined (overmixing can make them tough).
Form & Skewer: Form the mixture into small, elongated oval shapes (about 1.5-2 inches long). Carefully thread 2-3 meatballs onto each skewer. Tsukune can be delicate, so be gentle.
Grill: Preheat your yakitori grill. Grill the tsukune, turning often, for 10-15 minutes, or until cooked through and nicely browned.
Tare Dip & Serve: In the last few minutes of grilling, dip the tsukune into the tare and caramelize. Serve hot. Traditionally, tsukune is sometimes served with a raw egg yolk on the side for dipping – a rich, indulgent experience!
Other Delicious Protein Yakitori Ideas
Expand your yakitori repertoire beyond chicken!
4. Butabara (Pork Belly)
Crispy, fatty, and incredibly flavorful.
Ingredients:
1 lb pork belly, skin on or off, cut into 3/4-inch thick slices, then into 1-inch squares.
Salt (preferred for pork belly)
Instructions:
Skewer: Thread pork belly squares onto skewers.
Grill: Grill over high heat, turning frequently, for 10-15 minutes until crispy and rendered. Season with salt during grilling.
Serve: Delicious with just salt, or a very light brush of tare at the very end.
5. Gyutan (Beef Tongue)
A surprisingly tender and flavorful option.
Ingredients:
1 lb beef tongue, thinly sliced (can be found pre-sliced at Asian markets)
Salt, black pepper, and a squeeze of lemon juice (for serving)
Instructions:
Skewer: Fold the thin slices of beef tongue and thread onto skewers.
Grill: Grill quickly over high heat for 2-4 minutes per side until lightly charred and cooked to your liking (medium-rare is ideal).
Serve: Season generously with salt and pepper immediately off the grill. Serve with a wedge of lemon.
6. Ebi (Shrimp)
Quick-cooking and naturally sweet.
Ingredients:
1 lb large shrimp, peeled and deveined, tails on (optional)
Salt and pepper
Optional: Tare, or a squeeze of lemon juice
Instructions:
Skewer: Thread 3-4 shrimp onto each skewer.
Grill: Grill over medium-high heat for 2-3 minutes per side, until pink and opaque.
Serve: Season with salt and pepper, or lightly brush with tare. A squeeze of lemon is also fantastic.
Sensational Vegetable Yakitori Ideas
Don't forget the veggies! They soak up the smoky flavor beautifully.
7. Shishito Peppers
These small Japanese peppers are mostly mild but occasionally spicy – it's a fun surprise!
Ingredients:
1 lb Shishito peppers
Neutral oil (like vegetable or canola)
Salt
Optional: Yakitori Tare
Instructions:
Prepare: Toss shishito peppers lightly with a little oil.
Skewer: Skewer 3-4 peppers.
Grill: Grill over medium-high heat for 3-5 minutes, turning occasionally, until they blister and soften.
Serve: Sprinkle with salt immediately. A very light brush of tare can also be good.
8. Shiitake Mushrooms
Earthy and juicy.
Ingredients:
8-10 large shiitake mushrooms, stems removed
Optional: Yakitori Tare
Instructions:
Skewer: Thread 2-3 shiitake mushroom caps onto each skewer.
Grill: Grill over medium-high heat for 5-8 minutes, turning, until tender and lightly charred.
Serve: Brush with tare during the last minute of cooking, or simply serve with salt.
9. Asparagus Wrapped in Bacon
A classic for a reason!
Ingredients:
1 bunch asparagus spears, tough ends trimmed
6-8 slices thin-cut bacon
Optional: Black pepper
Instructions:
Prepare: Take 3-4 asparagus spears and wrap a slice of bacon tightly around them.
Skewer: Pierce the wrapped asparagus bundles with one or two skewers to secure the bacon.
Grill: Grill over medium heat, turning frequently, for 8-12 minutes, until bacon is crispy and asparagus is tender-crisp.
Serve: A simple sprinkle of black pepper is all you need.
With these recipes and your home yakitori setup, you're well on your way to creating an unforgettable Japanese grilling experience. Experiment with different ingredients and enjoy the process of perfecting your skewers!
