We are making two kinds of Yakitori seasoned with salt and savory sauce. The savory yakitori sauce goes excellent with shichimi chili pepper.
Yakitori Recipe (Japanese Skewered Chicken Seasoned with Savory Sauce and Salt)
Long Green Onion (Naganegi)
Yakitori Sauce (approx. 180 ml/6.1 fl oz)
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Let's prepare the ingredients for Yakitori. Remove the skin of the chicken thigh.
Remove the excess fat with kitchen shears.
Pound the chicken with the blade of the knife thoroughly to make the chicken tender.
Cut the chicken into strips and cut them into 2 cm (0.8") pieces.
Remove the stems of the shishito peppers.
Cut the white part of the long green onion into 3 cm (1.2") pieces.
Remove the stems of the shiitake mushrooms.
Peel the garlic clove and crush it with the side of the knife.
Cut the lemon in half and slice it into wedges.
Soak the bamboo skewers in water to keep them from burning.
Let's make yakitori sauce. Add soy sauce, sake, raw sugar, honey and garlic clove to a pot.
Turn on the burner and dissolve the sugar on medium heat.
When it begins to boil, remove the foam.
Lower the heat and reduce the sauce by about 10 percent.
Let's make yakitori. Pierce the chicken and long onion alternately with a bamboo skewer.
This type of yakitori is called Negima and you will get 2 sets of Negima.
Pierce the rest of the chicken with skewers.
Pierce the shishito peppers and long onion alternately and put the shiitake mushroom at the end.
Make 2 sets of this vegetable skewer.
Finally, pierce 8 shishito peppers with a skewer.
Let's cook yakitori. Turn on the yakitori burner.
Lightly season the chicken yakitori with salt.
Arrange the yakitori and vegetable skewers over the burner.
When the bottom sides are cooked, flip the them over.
Dip the vegetable skewers in the yakitori sauce.
Lightly roast the vegetables again and place them on a plate.
Flip the yakitori over to cook evenly.
When the plain salt yakitori are cooked, arrange them on the plate.
Next, cook the yakitori with the sauce.
Coat the chicken yakitori with the sauce.
And roast them over the burner.
Coat the shishito peppers with the sauce and roast them again.
Place the shishito peppers on the plate.
Repeat the dipping process 2 or 3 times until the yakitori become golden brown.
Now, the yakitori with the sauce are ready.
Arrange the sauce yakitori along with the shiso leaves and lemon wedges.
Squeeze the lemon juice over the plain salt yakitori and sprinkle shichimi chili pepper on the sauce yakitori.
Enjoy the piping hot yakitori!
You can store the remaining sauce in the fridge. Reheat the sauce before use and use it several times so that the sauce becomes more delicious.