Whether eaten as a late-night snack or a main course at a trendy restaurant, yakitori is one of the most well-known foods in Japanese cuisine. It’s also easy to recreate, requiring only a few ingredients and the proper cooking equipment.
We’ll explore everything you need to know about yakitori, from its humble beginnings to its celebrated rise. We’ll also provide a step-by-step guide to preparing it at home.
What Is Yakitori?
Yakitori is a simple handheld dish consisting of bite-sized pieces of chicken skewered on bamboo sticks and cooked on a charcoal grill. Its name combines the Japanese words for grill (yaki) and chicken (tori).
While it originated as a street food during the Meiji period, which lasted from the late 1860s to the early 1910s, it’s become one of Japan’s staple foods due to its simplicity and convenience. Today, you can find it almost anywhere, from 24/7 convenience stores — known as “conbini” — to upscale eateries specializing in the dish.
Yakitori chefs take a zero-waste approach when preparing this dish, using every edible part of the chicken. Some examples of cuts you might see if you were to order yakitori in Japan include:
- Momo: Thigh.
- Sasami: Breast.
- Tebasaki: Wing.
- Nankotsu: Cartilage.
- Sunagimo: Gizzard.
- Kawa: Skin.
- Hatsu: Heart.
- Hatsumoto: Heart ventricle.
- Chochin: Oviduct and egg yolk.
Each cut features a different flavor and texture, so serious foodies have virtually endless options.
How Yakitori Is Made
Traditionally, yakitori is made using a charcoal grill to give it a robust, smoky flavor and delicious char. The best yakitori chefs use a special oak-based charcoal called binchō-tan, which provides a cleaner burn than other varieties. In fact, many chefs consider binchō-tan the best charcoal for cooking any type of cuisine.
You can find many varieties of yakitori throughout Japan, each with its own unique flavor profile. Some of the most common yakitori flavorings include:
- Shio: A simple sprinkling of salt.
- Tare: A sweetened soy sauce with a strong umami flavor.
- Miso: Fermented soybean paste that imparts a salty, nutty and umami flavor.
- Yuzu kosho: A salty, tangy and spicy paste made with the Japanese citrus fruit yuzu.
You can also dip your yakitori into other sauces to try new combinations, like ponzu or teriyaki sauce.
How to Make Yakitori at Home
Want to try this dish but don’t have a Japanese restaurant near you? Here’s a simple at-home yakitori recipe.
1. Make the Sauce
First, make a simple tare sauce by combining 3 tablespoons of San-J Tamari Soy Sauce with 3 tablespoons of mirin and 1 ½ tablespoons of sugar in a small saucepan over low heat. Stir continuously until the sauce thickens, then set aside. Multiply portions as needed for more servings.
Running short on time? Skip this step with convenient, sweet-and-savory San-J Teriyaki Sauce. When combined with orange zest, it also makes a delicious dipping sauce!
2. Prepare Chicken and Vegetables
Cut your chicken and vegetables into small pieces to ensure even cooking, then slide them onto skewers. Traditional yakitori skewers, such as “negima” will alternate between pieces of chicken and vegetables, but you can order them however you prefer.
Yakitori is a versatile dish, so you can customize it to accommodate your dietary needs and preferences. Some swaps you can make include:
- Chicken: While chicken is traditional, you can also use pork belly, sliced beef, pork loin, tofu cubes or other plant-based meat substitutes. For a different texture, you can use ground chicken meatballs, or tsukune.
- Vegetables: You can use almost any vegetable you like, including negi, shishito peppers, asparagus, mushrooms, zucchini, cherry tomatoes, onions and more.
- Sauce: Yakitori sauce is easy to switch according to your preferences and dietary restrictions. If you have a soy allergy, for example, opting for plain shio yakitori is always a good move. You can also substitute conventional Tamari with a soy-free variety, like the pea-based San-J No-Soy Tamari.
Take this time to prepare any sides and appetizers, too.
3. Grill the Yakitori
Next, start your grill and add the skewers, spacing them out so they cook evenly. If you want to make shio yakitori, lightly salt your skewers before grilling to allow the salt to absorb into the chicken.
The cooking appliance you use will have a minor impact on the final result. While charcoal grills are traditional, an electric grill will work just as well.
If you don’t have a grill, you can use a grill pan on your stove. The pan’s ridges will create a similar seared effect, though you won’t get the same smoky flavor as you would on a real grill. Adding seasonings like smoked salt or liquid salt can help you enhance the dish’s flavor.
4. Season and Serve
Once your chicken is fully cooked, remove it from the grill and add your sauce. The best way to apply it is with a basting brush, but you can also dip the skewer into your sauce if you don’t have one available. Finally, it’s time to plate it up with sides and dips and dig in.
Cooking Tips
Want to make sure you get the most delicious yakitori? Here are some quick tips:
- If you’re using bamboo or other wooden skewers, soak them in cool water for 20 minutes to prevent them from burning.
- Maximize the flavor with fresh ingredients and a high-quality sauce.
- Baste the skewers at the last stage of grilling to avoid creating excess smoke or burning the sauce.
- Brighten up salty shio yakitori with a squeeze of fresh lemon juice.
Best Pairings for Yakitori
Yakitori is a popular snack at izakaya, which are bars that sell various finger foods — otsumami in Japanese — alongside alcoholic beverages like beer and sake. Some common otsumami pairings for yakitori include:
- Gyoza: These fried dumplings contain pork, shrimp, tofu or vegetables.
- Karaage: Pair this crispy fried chicken with a bold dipping sauce.
- Edamame: These steamed soybean pods are often served with salt or other flavorings.
- Sashimi: Sashimi is thin slices of raw seafood or meat.
- Sushi: Enjoy yakitori alongside raw seafood or vegetables served on rice.
- Tempura: Seafood and vegetables that have been battered and deep-fried taste great with yakitori.
High-end restaurants often serve yakitori with lighter fare, such as salads and rice dishes, to ensure the yakitori remains the star of the meal.
Make Your Own Delicious Yakitori at Home With San-J Sauces
Making yakitori at home is easier than you think. Bring savory Japanese flavors into your kitchen with high-quality sauces from San-J. We make our Tamari Soy Sauces with 100% soy and no wheat, so it’s safe for those who can’t eat gluten. All our sauces are also free of artificial colors, flavors and preservatives, making them suitable for those looking to lead healthier lifestyles.
Ready to get cooking? Check out this assorted yakitori recipe for your next meal. Use our store locator to find where you can buy San-J sauces near you!
