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Wander through Tokyo’s backstreets on any evening and you’ll encounter narrow alleyways filled with smoke, laughter, and the intoxicating aroma of grilled chicken. These tiny establishments, often seating fewer than a dozen people, are yakitori bars where office workers unwind after long days.
Yakitori represents one of Japan’s beloved comfort foods, yet it carries surprising depth and complexity. What might seem like simple grilled chicken on sticks actually involves generations of refined technique, specific cuts of meat, and careful attention to heat and timing.
Each skewer tells its own story, from the prized thigh meat to the humble bits of cartilage that crunch satisfyingly between your teeth. Nothing goes to waste in yakitori preparation, reflecting a deep respect for ingredients that defines Japanese culinary philosophy.
The experience goes beyond just eating. Yakitori bars foster a particular atmosphere where strangers become friends over cold beer and sizzling skewers, where the chef’s skill is on full display just inches from your seat, and where simple food becomes something approaching ritual.
Want to dive deeper into Japanese Cuisine? Don’t miss our post on 26 Traditional Japanese Foods to Try
What Is Yakitori?
Yakitori translates literally to “grilled bird,” though in practice it refers specifically to skewered chicken pieces cooked over charcoal. The dish involves threading various cuts of chicken onto bamboo or metal skewers, then grilling them over binchotan, a special white charcoal that burns hot and clean.
Traditional yakitori preparation uses every conceivable part of the chicken. You’ll find skewers of thigh meat, breast, skin, liver, heart, gizzard, cartilage, and even the triangular piece of meat near the tail. Each cut requires different cooking times and techniques to achieve proper texture.
The grilling happens over intense heat from the charcoal, which sits in a long, narrow grill called a konro. The chef constantly rotates and repositions skewers, judging doneness by sight, smell, and years of experience rather than timers or thermometers.
Seasoning comes in two main styles: shio, which means salt, or tare, a sweet soy based glaze. Shio yakitori gets sprinkled with coarse salt before or during grilling, allowing the pure chicken flavour to shine through with minimal interference.
Tare yakitori gets brushed with a thick, glossy sauce made from soy sauce, mirin, sake, and sugar. Many yakitori shops guard their tare recipes jealously, with some using the same base sauce for decades, adding to it continuously to build complexity and depth.
Ingredients and Taste
The foundation of great yakitori starts with quality chicken, typically sourced fresh daily. Different regions of Japan have preferred breeds, with some shops specialising in specific varieties known for particular flavour profiles or textures.
For seasoning, shio yakitori requires nothing more than good salt, often a coarse sea salt that provides textural contrast. The salt draws out moisture whilst enhancing the natural savoury qualities of the meat without masking its essential character.
Tare sauce involves soy sauce as its base, sweetened with mirin and sake, sometimes with added sugar or honey. The sauce thickens through reduction and repeated use, developing layers of flavour that grow richer over time as it absorbs the essence of countless grilled chickens.
Binchotan charcoal plays a crucial role despite not being an ingredient in the traditional sense. This ultra hard charcoal burns at extremely high temperatures whilst producing minimal smoke, imparting a subtle but distinctive flavour to the meat.
The taste of yakitori varies dramatically depending on the cut and preparation. Momo, or thigh meat, offers rich, juicy bites with deeper chicken flavour. Negima combines chicken with sections of spring onion, the allium’s sweetness balancing the savoury meat beautifully.
Tsukune, or chicken meatballs, provide a softer texture with a homey, comforting quality. Kawa, or chicken skin, becomes wonderfully crispy on the outside whilst remaining slightly chewy, delivering pure umami with each bite. Adventurous eaters prize hatsu, the heart, for its firm texture and mineral tang.
Shio preparations let you taste the chicken itself, clean and direct, with salt providing just enough enhancement. Tare creates a sweet savoury interplay, the caramelised glaze adding depth and a slight stickiness that makes fingers essential despite any chopsticks provided.
A Taste of History
Yakitori’s origins trace back to the Meiji era in the late 1800s, when Japan began opening to Western influence and meat eating became more widespread. Prior to this period, Buddhist traditions had discouraged meat consumption for over a millennium.
Street vendors began selling grilled chicken as an affordable protein source for working class Japanese. These early yakitori sellers operated from portable stalls, grilling over small charcoal braziers and serving customers who ate standing up or sitting on simple benches.
The post war period saw yakitori culture truly flourish. As Japan rebuilt, these small grilling establishments provided both sustenance and community gathering spaces. The casual, democratic nature of yakitori bars appealed across social classes, offering respite and connection in difficult times.
Tokyo’s Yurakucho district became particularly famous for its yakitori alley, where dozens of tiny shops clustered beneath railway arches. Salarymen would stop for skewers and drinks on their way home, a tradition that continues today across Japan.
During the Showa era, yakitori evolved from street food into a recognised culinary art. Specialised shops emerged where chefs devoted careers to mastering the grill, developing signature cuts, preparations, and tare recipes that distinguished their establishments from competitors.
The yakitori chef, or yakitori-ya, became a respected position requiring years of apprenticeship. Learning to judge heat, timing, and the subtle differences between cuts demanded patience and dedication that reflected broader Japanese values around craftsmanship and excellence.
How to Make Yakitori (Grilled Chicken Skewers)
Yakitori is a cherished Japanese street and izakaya favourite where small pieces of seasoned chicken are skewered and grilled over charcoal. The process is simple yet deeply flavourful, combining smoky char with a glossy sweet savoury glaze. Expect crisp edges, juicy bites, and a balance of salt, soy, and umami. See the recipe card at the bottom for printable directions
Ingredients
For the chicken skewers:
- 600 g boneless chicken thighs (skin-on preferred), cut into 2.5 cm cubes
- 4 spring onions (negi), cut into 2.5 cm pieces
- 12 bamboo skewers, soaked in water for 30 minutes
For the tare (yakitori sauce):
- 100 ml soy sauce
- 50 ml mirin
- 50 ml sake
- 2 tbsp caster sugar
- 1 clove garlic, lightly crushed
- 2 cm piece fresh ginger, sliced
For finishing:
- Sea salt (for shio style skewers)
- Optional: Shichimi togarashi (Japanese seven spice) for serving
Cooking Instructions
Step 1: Prepare the sauce base
In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a gentle simmer over medium heat. Reduce for about 10 minutes until slightly thickened and glossy. Strain and set aside to cool. This will serve as both a glaze and dipping sauce.
Step 2: Prepare the skewers
Thread alternating pieces of chicken and spring onion onto the soaked bamboo skewers, leaving a little space between each piece for even cooking. Keep the pieces uniform in size for consistent grilling.
Step 3: Preheat the grill
Preheat a charcoal grill for the most authentic smoky flavour. If unavailable, use a grill pan or oven grill set to medium to high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
Step 4: Begin grilling
Place the skewers over the heat and cook for 2–3 minutes on each side until lightly browned. Avoid moving them too often to allow proper caramelisation.
Step 5: Brush with tare sauce
Once the chicken begins to colour, brush each skewer generously with the tare sauce. Continue grilling, turning and basting occasionally, to build layers of glaze. The sugar in the sauce helps create a rich, lacquered finish.
Step 6: Adjust seasoning
For a classic contrast, prepare half of the skewers with just sea salt (shio style) and the rest with tare glaze. Salted versions highlight the chicken’s natural savouriness, while the glazed ones deliver deep umami sweetness.
Step 7: Check for doneness
Ensure the chicken is cooked through but still moist inside. The surface should be slightly charred and sticky. Total grilling time should be around 10–12 minutes.
Step 8: Rest and finish
Remove from the heat and rest the skewers for a couple of minutes before serving. This helps the juices redistribute, keeping the chicken tender.
Step 9: Garnish and serve
Arrange the skewers neatly on a platter. Brush once more with any remaining warm tare sauce and sprinkle lightly with Shichimi togarashi if desired.
Step 10: Serve and enjoy
Yakitori is best enjoyed fresh off the grill with steamed rice, pickles, or a cold glass of beer. Serve both tare and shio styles together for a complete experience that mirrors Japan’s beloved yakitori stalls.
Variations and Substitutions
- Chicken cuts: You can use chicken breast, wings, or even liver for variety, as traditional yakitori often features mixed cuts.
- Mirin substitute: Use a mix of 1 tbsp sugar and 1 tbsp white wine if mirin is unavailable.
- Sake substitute: Replace with dry sherry or rice vinegar diluted with a little water.
- Vegetarian option: Substitute chicken with firm tofu or mushrooms and follow the same grilling and glazing process.
Cooking Tips for Perfect Yakitori
- Use chicken thighs for the juiciest texture and authentic taste.
- Keep the grill temperature moderate to prevent the sauce from burning.
- Soak the skewers thoroughly to avoid charring.
- Prepare extra tare sauce for serving, as it enhances the flavour when brushed again at the table.
- If using an oven grill, cook on a rack positioned near the heat source for that slight char.
How to Store and Reheat
Storage Methods
Yakitori tastes best straight off the grill whilst the exterior remains slightly crispy and the interior stays juicy. However, leftovers can be saved with proper care. Remove the chicken from skewers first, as the bamboo can harbour bacteria and affect texture during storage.
Place the cooled chicken pieces in an airtight container lined with kitchen paper to absorb any excess moisture. Store in the refrigerator for no more than two days. The paper prevents the meat from becoming soggy whilst the sealed container keeps it from drying out.
If you’ve made a large batch and want longer storage, freezing works reasonably well. Wrap individual portions tightly in cling film, then place in freezer bags with as much air removed as possible. Frozen yakitori keeps for up to one month without significant quality loss.
Reheating Techniques
Reheating yakitori requires care to avoid drying out the meat or making it rubbery. An oven or toaster oven provides the best results. Preheat to 180°C and arrange the chicken pieces on a wire rack over a baking tray, allowing air circulation on all sides.
Heat for about eight to ten minutes, checking frequently to prevent overcooking. If the chicken seems dry, brush lightly with water or leftover tare sauce before reheating. This adds moisture and helps revive some of the glazed exterior texture.
A frying pan offers another option. Heat a small amount of oil over medium heat, then quickly sear the chicken pieces for two to three minutes per side. This method works particularly well for fattier cuts like thigh meat or skin that benefit from crisping.
Avoid microwaving if possible, as it turns the meat rubbery and destroys any textural contrast between exterior and interior. If you must use a microwave, heat in short fifteen second bursts on medium power, checking between each interval to prevent overcooking.
For frozen yakitori, thaw overnight in the refrigerator before reheating. Never refreeze previously frozen chicken. If you’re preparing yakitori for a party and want to serve it fresh, consider grilling in batches throughout the event rather than making everything at once.
Japanese Yakitori (Grilled Chicken Skewers)
Ingredients
For the chicken skewers:
- 600 g boneless chicken thighs skin-on preferred, cut into 2.5 cm cubes
- 4 spring onions negi, cut into 2.5 cm pieces
- 12 bamboo skewers soaked in water for 30 minutes
For the tare (yakitori sauce):
- 100 ml soy sauce
- 50 ml mirin
- 50 ml sake
- 2 tbsp caster sugar
- 1 clove garlic lightly crushed
- 2 cm piece fresh ginger sliced
For finishing:
- Sea salt for shio style skewers
- Optional: Shichimi togarashi Japanese seven spice for serving
Instructions
- In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a gentle simmer over medium heat. Reduce for about 10 minutes until slightly thickened and glossy. Strain and set aside to cool. This will serve as both a glaze and dipping sauce.
- Thread alternating pieces of chicken and spring onion onto the soaked bamboo skewers, leaving a little space between each piece for even cooking. Keep the pieces uniform in size for consistent grilling.
- Preheat a charcoal grill for the most authentic smoky flavour. If unavailable, use a grill pan or oven grill set to medium to high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Place the skewers over the heat and cook for 2–3 minutes on each side until lightly browned. Avoid moving them too often to allow proper caramelisation.
- Once the chicken begins to colour, brush each skewer generously with the tare sauce. Continue grilling, turning and basting occasionally, to build layers of glaze. The sugar in the sauce helps create a rich, lacquered finish.
- For a classic contrast, prepare half of the skewers with just sea salt (shio style) and the rest with tare glaze. Salted versions highlight the chicken’s natural savouriness, while the glazed ones deliver deep umami sweetness.
- Ensure the chicken is cooked through but still moist inside. The surface should be slightly charred and sticky. Total grilling time should be around 10–12 minutes.
- Remove from the heat and rest the skewers for a couple of minutes before serving. This helps the juices redistribute, keeping the chicken tender.
- Arrange the skewers neatly on a platter. Brush once more with any remaining warm tare sauce and sprinkle lightly with Shichimi togarashi if desired.
- Yakitori is best enjoyed fresh off the grill with steamed rice, pickles, or a cold glass of beer. Serve both tare and shio styles together for a complete experience that mirrors Japan’s beloved yakitori stalls.
