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    You are in: Home / Recipes / Yakitori ( Seasoned Chicken on Skewers) Recipe
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    Yakitori ( Seasoned Chicken on Skewers)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

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    Units: US | Metric



    1. 1
      Thread chicken and vegetables onto eight bamboo skewers, leaving space between pieces to allow even cooking.
    2. 2
      Cook in batches, on heated oiled grill plate or barbecue, turning and brushing with sauce occasionally until browned all over and cooked through.
    3. 3
      Serve yakitori sprinkled with Japanese pepper.
    4. 4
      SAUCE- Combine ingredients in small saucepan, bring to a boil.
    5. 5
      Reduce heat and simmer uncovered over medium heat until sauce reduces by a third, cool.
    6. 6
      TIPS- Bottled yakitori sauce can be bought from Asian grocery stores.
    7. 7
      The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through.
    8. 8
      You can substitute seven-spice mix (shichimi togarashi) for Japanese pepper (sansho powder).

    Ratings & Reviews:

    • on December 09, 2003


      Pretty good. But I would change a few things. First I would use metal skewers, as I usually use my gas grill, plus the meat doesnt roll arounf on the skewer. However, the best way to make yakitori is on a hibachi over live hardwood coals (not briquets). I have never had much luck with bamboo skewers, they always burn no matter how long you soak them. Next, I would make sauce or tare like they do in Japan. Some tare recipes or tare pots have been in use for up to 5 years! Well to save that trouble, take 8 chicken wings, soy sauce, mirin, and sake and sugar. First boil the tare, put the wings in. Then simmer the wings in the tare for 30 minutes. Save the tare wings to broil and enjoy with a beer, dont throw them away. Next let the sauce come to room temp. Use it to either dip the yaki skewers in or brush them as they cook for a nice glaze. No need to marinate the meat, just let it cool off as you brush them with sauce. That is the authentic way and will taste better than most yakitori sauces, because of the extra chicken flavor, like the Japanese traditional tare pot. Boil the sauce before using again, it stays good for a month in a tighly covered container.

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    Nutritional Facts for Yakitori ( Seasoned Chicken on Skewers)

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.5
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 5.5 g
    Cholesterol 105.0 mg
    Sodium 2318.7 mg
    Total Carbohydrate 16.9 g
    Dietary Fiber 1.8 g
    Sugars 9.6 g
    Protein 26.8 g

    The following items or measurements are not included:

    sansho pepper

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