Yakitori with Sweet Tare

Perfect izakaya-style grilled chicken skewers coated in a rich, homemade glossy teriyaki-style reduction glaze.

Prep Time 15

Cook Time 15

Course Sides & Appetizers

Servings

300 g Chicken thighs
cut into 1-inch chunksn2 Leeks or Tokyo negi
cut into 1-inch cylindersnBamboo skewers soaked in water for 30 minsn1/2 cup Soy saucen1/2 cup Mirinn1/4 cup Saken2 tbsp Sugarn1 tsp Shichimi Togarashi for serving

Step 1: In a small saucepan, combine soy sauce, mirin, sake, and sugar.
Bring to a boil, then reduce heat to low and simmer for 10-12 minutes until reduced by half and syrupy.nStep 2: Thread the chicken chunks and leek cylinders alternately onto the soaked bamboo skewers, starting and ending with chicken.nStep 3: Heat a grill pan or cast-iron skillet over medium-high heat and grease lightly.
Place the skewers down and grill for 4-5 minutes per side until beautifully charred and chicken is cooked.nStep 4: Once cooked, brush both sides of the skewers generously with the prepared sweet tare glaze while still in the hot pan.
Let it bubble for 15 seconds to caramelize.nStep 5: Remove from heat, apply one final layer of glaze, and serve hot with a side of Shichimi Togarashi for a spicy kick.

"💡 Omotenashi Tip: Soaking bamboo skewers in water for 30 minutes prevents them from burning or snapping while grilling over high heat!"

Keyword Chicken, Grilled, Izakaya

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