Yakitori Like They Make It in Japan
Make authentic Japanese grilled chicken kebabs (called yakitori) with sauce (known as tare) using this recipe from Steven Raichlen's book, Planet Barbecue!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Grill
- Saucepan
- Bamboo skewer
- Aluminum foil
- Cleaver
- Tongs
- Serving platter
- Plate
- Mixing bowl
- Plastic wrap
- Narrow saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Fine-mesh sieve
Ingredients
- 1 cup chicken stock, preferably homemade
- 1 cup soy sauce
- 1/2 cup mirin (sweet rice wine), sake, or dry white wine
- 3/4 cup sugar, plus 2 tablespoons if using sake or white wine
- 1 scallion, trimmed, white part gently crushed with the side of a cleaver
- 1 clove garlic, gently crushed with the side of a cleaver
- 1 strip lemon zest (1/2 x 2 inches)
- Toasted sesame seeds, for serving
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