Yakatori Recipe

Soak skewers

Place bamboo skewers in cold water for at least 30 minutes to prevent burning.

Trim and cut chicken

Trim excess fat from chicken thighs. Cut thighs into 1 to 1 1/4-inch bite-size pieces, aiming for uniform size so they cook evenly.

Prepare scallions

Trim root ends and tough dark green tops from scallions. Cut into 1 1/4-inch pieces to match chicken chunk size.

Combine soy sauce, mirin, sake, sugar, sliced ginger and crushed garlic in a small saucepan over medium heat.

Bring to a gentle simmer, stirring to dissolve the sugar. Reduce heat to low and simmer uncovered for 8–12 minutes, until sauce thickens slightly and coats the back of a spoon. Remove from heat and discard ginger and garlic slices (or leave for stronger flavor). Let cool to warm.

Thread chicken pieces and scallion segments alternately onto soaked skewers, leaving a small gap at each end for handling. For example: chicken–scallion–chicken–scallion (3–4 chicken pieces per skewer depending on size).

Lightly brush skewers with vegetable oil and season with coarse salt and black pepper. This initial seasoning helps sear and develop flavor.

Heat a grill, grill pan, or cast-iron skillet to medium-high (about 400°F / 200°C). If using a skillet, add a thin film of oil and heat until shimmering.

Place skewers on the hot surface and cook for 2–3 minutes without moving, until the underside is nicely browned. Flip and cook the second side 2 minutes.

Brush the exposed side with a generous spoonful of tare, then flip and brush the other side. Continue cooking, turning and brushing with tare every 30–45 seconds, for 2–4 more minutes until the chicken is cooked through (internal temp 165°F / 74°C) and the tare has become glossy and slightly caramelized. Watch closely to avoid burning – sugar in the tare can char.

If you prefer a thicker glaze, transfer the reserved tare to a small saucepan and reduce over medium heat until syrupy, then brush once near the end of grilling for extra shine.

Transfer skewers to a platter. Sprinkle toasted sesame seeds and a light dusting of shichimi togarashi if using.

Serve immediately with lemon or lime wedges for a bright squeeze just before eating.