Chicken on skewers, basted with a sauce exclusive to yakitori, and cooked over charcoal are the classic components of the Japanese dish known as yakitori. There are many different kinds of ingredients, including meats, vegetables, and organ meats. In most restaurants, yakitori is seasoned with tare, which is Japanese for “sea salt.”
The combination of the product’s inherent qualities and the flavour imparted by the charcoal barbeque is unparalleled. The tare imparts a taste that is sweet, salty, and umami, and it is this flavour that brings everything together. It goes down well with a glass of beer, and it’s the kind of thing that’s fun to share with both friends and family.
Izakayas are Japanese-style pubs that serve food and drink, and one of the most popular delicacies in Japan is yakitori, which may be ordered with a refreshingly cold beer at these establishments. In some upscale restaurants, the chefs may go to great lengths to get certain breeds of chicken since such breeds have a flavour and consistency of their own.
Skewers for grilling over charcoal INGREDIENTS
Thigh meat from boneless chicken
Long green onion
120 ml soy sauce
120 ml mirin
60 ml sake
60 ml water
2 milligrammes of dark sugar
Sea salt to taste
Japanese sake contained inside a nihonshu spray bottle (Optional)
How to prepare yakitori
- The chicken thighs should be cut into pieces that are easily digestible.
- Reduce the length of the green onion so that it is the same width throughout.
- On the skewers, arrange the chicken and onion in an alternating fashion. On each skewer, place about four pieces of chicken and three green onions.
- Add a little bit of salt for flavour.
- Charcoal should be used for grilling. Spray the finished side with the nihonshu as soon as it’s ready. This will give the meat a very sweet and understated taste while also helping to tenderise it.
- Sea salt should be served with the tare sauce.