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Yakitori | Grilled Chicken Skewers

Yakitori (焼き鳥) is one o the popular street food in Japan.

Today, this dish is so sophisticated by some of the best chefs in Japan, and there are few Yakitori restaurants which had Michelin stars.

Traditionally it's cooked with charcoal grill, but it's hard to set up at home.

So this recipe is for those who wants to cook it in oven which you can cook multiple portions in once.

Yakitori | Grilled Chicken Skewers

[Serving] 2-3 serves (10 skewers)

[Prep time] 35 mins (Does not include time to soak Kombu)

[Cook time] 15 mins (Sauce 1hour)

[Storage] Sauce: 2 weeks in a fridge

[Difficulty] C *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Chicken thigh 600g

-Sake 2tbsp (30ml)

-Kombu salt 1tsp (5g)

-Green shallot stem 4-5 stalk

(Kombu salt)

-Kombu 4g

-Salt 50g

(Tare = Sauce)

-Chicken neck 500g

-Water 500ml

-Kombu 3g

-Sugar 6tbsp (90g)

-Mirin 4tbsp (60ml)

-Sake 4tbsp (60ml)

-Soy sauce 4tbsp (60ml) x 2

-Ginger 10g

-Green shallot leaf 10g

-Corn flour 1tbsp (8g)

-Water 2tbsp (30ml) (For corn flour)


[Ingredients] (OUNCE)

-Chicken thigh 1.3lb

-Sake 2tbsp (1oz)

-Kombu salt 1tsp (0.2oz)

-Green shallot stem 4-5 stalk

(Kombu salt)

-Kombu 0.14oz

-Salt 1.8oz

(Tare = Sauce)

-Chicken neck 1.1lb

-Water 17.6oz

-Kombu 0.1oz

-Sugar 6tbsp (3.2oz)

-Mirin 4tbsp (2oz)

-Sake 4tbsp (2oz)

-Soy sauce 4tbsp (2oz) x 2

-Ginger 0.35oz

-Green shallot leaf 0.35oz

-Corn flour 1tbsp (0.3oz)

-Water 2tbsp (1oz) (For corn flour)

[Recipe video]


0:00 Yakitori Tare (Sauce)

4:41 Cut chicken

6:45 Prepare ingredients

8:54 How to skewer Yakitori

10:37 Cook Yakitori



[Chapter1: Yakitori Tare (Sauce)]

  1. Soak water and kombu for 1hr to overnight

  2. Boil chicken neck 30 sec, then rinse

  3. Put everything except the veggies, half of the soy sauce, and corn flour in a pot

  4. Boil, add the veggies. Simmer to reduce by half

  5. 1 hr later, break the bones

  6. Strain. Add the other half of soy sauce & corn flour

  7. Boil 30 sec

[Chapter2: Cut chicken]

Please follow the video instruction

[Chapter3: Prepare ingredients]

  1. Blitz kombu and salt.

  2. Mix sake and kombu salt (Use 1.5tsp kombu salt for Shio Yakitori) = (No sauce version)

  3. Marinade the chicken with it for 30 mins

  4. Cut green shallot to 2-3 cm (0.8-1.2inch)

[Chapter4: How to skewer Yakitori]

Please follow the video instruction

[Chapter5: Cook Yakitori]

  1. Apply oil to the Yakitori

  2. Cover the skewer with foil

  3. Make sure the chicken is above 13℃ (55F)

  4. Cook in the oven at 220℃ (428F) with Broiler

  5. 8-10 mins later, Brush it with the Tare, cook further 3-4 mins

  6. Glaze again with Tare.

(For Shio Yakitori, Brush with soy sauce at the end)


1:Infraction: Holiday

2: Flehman: [Groove in Asia]

3: Corbyn Kites: Staycation

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