Yakitori skewers
Grilled chicken skewers. (variety of options are offered)
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yakitori's origins can be traced back to the Edo period (1603-1868) when poultry farming began to gain traction. Initially, chicken consumption was limited to the upper classes and religious ceremonies due to its scarcity. Over time, as chicken became more readily available, commoners began enjoying it. Yakitori emerged as a way to utilize all parts of the chicken, minimizing waste, grilled over charcoal for a flavorful and efficient cooking method. The introduction of sauces like tare further enhanced the dish's appeal.
Yakitori holds significant cultural importance in Japan, often associated with casual dining, social gatherings, and izakayas (Japanese pubs). It's a popular food enjoyed during festivals and after-work outings.
Izakaya Staple
Yakitori is a cornerstone of izakaya culture, providing a tasty and affordable snack to accompany drinks like beer and sake. It fosters a social atmosphere, encouraging conversation and camaraderie.
Festival Food
During festivals and matsuri, yakitori stalls are ubiquitous, offering a quick and satisfying meal for attendees. The smoky aroma of grilling yakitori is a defining characteristic of these events.
Variety and Craftsmanship
Yakitori reflects Japanese culinary values of using every part of an ingredient and showcasing meticulous preparation. The careful skewering, precise grilling, and artful saucing demonstrate a commitment to quality and flavor.
Yakitori offers a diverse range of flavors, from savory and sweet to salty and umami, depending on the cut of chicken and the accompanying sauce.
The fundamental flavor profile of yakitori stems from the combination of grilled chicken and the sauce (tare). Tare typically consists of soy sauce, mirin, sake, and sugar, creating a sweet and savory glaze that caramelizes during grilling. The specific cut of chicken impacts the flavor significantly; for example, momo (thigh) is juicy and flavorful, while negima (chicken and scallion) offers a balanced savory and slightly sweet taste. Other flavor components come from seasonings like salt, pepper, togarashi (Japanese chili pepper), and sansho pepper (Japanese prickly ash). Some yakitori are simply seasoned with salt (shio) to highlight the natural flavor of the chicken.
Proper Skewering
Ensure the chicken pieces are uniform in size and threaded evenly onto the skewers to promote even cooking. Avoid overcrowding the skewers, as this can hinder heat circulation.
Charcoal Grilling
Grilling over binchotan charcoal is preferred for its high heat and clean burn, imparting a subtle smoky flavor to the yakitori. If using other charcoal, ensure it's fully lit and ashed over before grilling.
Tare Application
Apply the tare sauce in multiple layers during grilling, allowing each layer to caramelize and build flavor. Avoid applying too much sauce at once, as this can cause burning.
Resting the Meat
Let the yakitori rest for a few minutes after grilling before serving. This allows the juices to redistribute, resulting in a more tender and flavorful product.
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