|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||2%|
|Total Sugars 20g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yakitori is a popular dish of Japanese skewered grilled chicken. In Japanese, yakitori literally means grilled chicken. "Yaki", means to grill and "tori" refers to chicken. However, there are many different types of yakitori, and is not limited to only chicken. For example, grilled vegetables, vegetables with meat, offal, and other types of meat or food served on skewers can also be referred to as yakitori.
Yakitori negima is just one type of yakitori skewer which includes Welsh onion, or negi in Japanese, and chicken thigh meat or breast meat. It is a very popular yakitori dish and one that is often found in yakitori restaurants or izakaya (tapas style restaurants).
As far as the seasoning is considered, there are basically two types of flavor profiles for yakitori. It is either seasoned with salt (shio), or yakitori sauce (tare), as it is known in Japanese. The tare sauce is made from a mixture of sake, soy sauce and sugar.
Yakitori can be enjoyed as either a meal or appetizer.
Article Edited by Judy Ung
"This yakitori negima was absolutely delicious! I used cut chicken tenders for the breast meat and basted it with the glaze/sauce as it grilled. The remaining glaze was brought to the table and used as a dipping sauce. I served this with steamed sushi rice garnished with sesame seeds." —Diana Andrews
For the Chicken:
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
3 medium green onion, cut into 1-inch crosswise pieces
For Yakitori Sauce (tare):
5 tablespoons soy sauce
5 tablespoons mirin
3 tablespoons sake
1 1/2 to 2 tablespoons granulated sugar, to taste
1 teaspoon minced fresh ginger
Gather the ingredients.
Soak the bamboo skewers in a shallow dish of cold water for up to an hour, or overnight. This will prevent the skewers from burning when the yakitori is grilling. Alternatively, use metal skewers.
Evenly divide pieces of chicken and scallions between the skewers. Set aside.
Make the teriyaki style yakitori sauce (tare).
Add the soy sauce, mirin, sake, sugar, and ginger to a small saucepan. Bring to a boil over high heat, then reduce to a simmer and cook until the sauce thickens slightly, 10 to 12 minutes. Remove from heat and set aside.
Prepare a medium (350°F to 375°F) gas, charcoal, or hibachi grill fire.
Use half the yakitori sauce for basting, and reserve half for serving.
Brush the skewered chicken and scallions generously with yakitori sauce and grill until the chicken is opaque and cooked through, turning and basting once or twice, 7 to 8 minutes total.
Serve with the remaining yakitori sauce on the side.