Experience the bold flavors of Japan with homemade yakitori, the beloved grilled chicken skewers traditionally savored alongside drinks. For a more substantial meal, pair them with steamed rice. Follow this trusted recipe, honed from years of perfecting Japanese street food at home.
Ingredients:
⅓ cup brown sugar
⅓ cup sweet rice wine (mirin)
⅓ cup soy sauce
¼ cup rice vinegar
4-5 cm piece fresh ginger root, peeled and thinly sliced
8 boneless chicken thighs, cut into bite-sized pieces
2 lemons, thinly sliced with skin on
1 small bunch chives
2 tablespoons sesame seeds
Instructions:
Mix brown sugar, rice wine, soy sauce, rice vinegar, and ginger in a small saucepan.
Reserve 1 cup of the mixture and use it to marinate the chicken pieces in a resealable plastic bag. Refrigerate for 1-2 hours. Simmer the remaining marinade over medium heat until reduced to a thin syrup. Set aside.
Thread the marinated chicken onto soaked wooden skewers, alternating with lemon slices. Grill over high heat, brushing with the syrup and turning occasionally until caramelized and cooked through.
Arrange on a platter and sprinkle with grated lemon zest, chopped chives, and sesame seeds.
