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Nutrition Facts
Serving Size 1 skewers 136g Recipe makes 8 skewers)
Calories 182
Calories from Fat 78		(42%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.1g
Cholesterol 47mg		15%
Sodium 1823mg		75%
Potassium 204mg		5%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 0.2g	0%
	Sugars 7.4g
Protein 12.9g		25%
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Yakitori

Recipe #74844 | 45 min | 20 min prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: mianbao
Nov 1, 2003

Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.

8 skewers (change servings and units)

Ingredients

1 1/2 cups mirin
3/4 cup soy sauce
4 tablespoons sugar
1 garlic clove, pressed (optional)
1 lb boneless chicken thighs
1-2 green onions, in inch-long pieces (optional)
8 bamboo skewers

Directions

1
Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
2
Let cool slightly while you are preparing the chicken.
3
Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
4
Thread chicken onto skewers, alternating with green onion if desired.
5
Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.

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Featured Reviews for This Recipe

From: Allison F

On Sep 10, 2009

This was great.It didn't take very long and the whole family loved it. Thanks!

0 people found this review helpful

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From: BigRedChef

On Jun 22, 2009

Great recipe! Quick, easy & delicious. I'm a fan of any meat on a stick but this is some next level stuff. Made as written w/garlic but had to sub white wine for mirin. Grilled over medium heat & it turned out awesome. The sweet & salty chicken with the grilled onions is a perfect combo. Definitely a keeper.

0 people found this review helpful

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From: Happy_Housewife

On Mar 26, 2005

Thanks for the recipe, mianbao! This is a great recipe! The yakitori was very close to the ones I had in Japan with my husband. My husband couldn't stop praising this dish I made for him! I marinated the chicken with some sea salt and ground black pepper before broiling them in the oven. I also used sake with additional sugar in replace of mirin. One warning though, don't use chicken breast as they are very dry after they are broiled in the oven. Will definitely make it again pretty soon!

6 people found this review helpful

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From: Just Cher

On Mar 8, 2005

This is just like what I have gotten from our favorite Japanese restaurant. The only thing I did differently was only add 1tbs of the sugar as I found the mirin to be sweet enough. We really enjoyed this served with tempura and sushi rice. Thanks!

5 people found this review helpful

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