If you go to an izakaya, a casual Japanese-style gastropub, you're bound to encounter yakitori, grilled chicken on a skewer. The yakitori served in restaurants is often charcoal broiled, but at home, you can make yakitori that's just as good by using a simple frying pan. A great party dish!
Photographed by Masaya Suzuki
Ingredients (Serves 2)
- 180 g chicken thigh
- 1 Japanese leek (white portion)
- A pinch of sansho pepper
- A dash of vegetable oil
- 2 tbsp sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
Cut the chicken into 12 equal pieces. Cut the leek into 8 equal pieces.
Divide the chicken and leek into four equal portions. Alternately thread pieces of chicken and leek onto a bamboo skewer, for a total of 4 skewers.
Heat a nonstick frying pan and coat with vegetable oil. Lay the skewers in the pan and fry both sides to a golden brown.
Sprinkle with sake and cover to steam until cooked through.
The sake helps to release particles of browned chicken adhering to the pan, and the umami they contain can then combine more easily with the sauce seasonings.
Add the mirin, soy sauce, and sugar and simmer to thicken and coat the yakitori.
Plate and sprinkle with sansho pepper.