Yakitori (Japanese Grilled Skewered Chicken Meatballs)

Yakitori

These delectable skewered grilled chicken meatballs are our take on the Japanese Favorite. Served with the special sauce straight off the grill! Yakitori (Japanese Grilled Skewered Chicken Meatballs) are simply yum!

• Yakitori (焼き鳥),  or grilled chicken, refers to a Japanese Skewered Grilled Chicken. The term “yakitori” can also refer to skewered food in general.
• Yakitori is made with several bite-sized pieces of chicken meat, mounted on a bamboo skewer and grilled, usually over charcoal.
• Diners ordering yakitori usually have a choice of having it cooked with salt (shio), or with tare sauce; a combination of Mirin – a sweet Japanese Rice Wine, Sake – Stronger Japanese Rice Wine, Shoyu – Japanese Soya Sauce, and sugar. The sauce is applied to the skewered meat, which is grilled until delicately cooked.
• Grill as meatballs or as plain skewers. Scroll down to see the slideshow of steps.

Scroll down for the Complete Recipe.

Yakitori

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Watch the Video or click to read Complete Recipe – Below. 

How to make yakitori – Recipe at a glance:

• This dish involves creating tender meatballs from a mixture of ground chicken eggs, panko breadcrumbs, and a touch of salt, flour, and cornflour. A unique element is the use of fresh ginger juice to flavor the meatballs.
• The cooking process is done in two stages. First, the small, lime-sized meatballs are gently simmered in water until they turn white and float, ensuring they are cooked through and remain juicy. Next, a rich and glossy sauce is prepared by simmering a blend of sake, soba sauce, mirin, and sugar, which is then thickened with a cornflour solution.
• The meatballs are then threaded onto wooden skewers and brushed generously with this sweet and savory sauce. They are finished by grilling, broiling, or barbecuing, with frequent basting to create a beautiful caramelized glaze and a rich, deep flavor. The final dish is served hot, often with the remaining sauce on the side for dipping.

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Ingredients:

• For Meatballs
• 12 oz/  1 ½ cups skinless, boneless chicken leg
• 2 eggs
• ½ tsp salt
• 2 tsp plain flour
• 2 tsp corn flour
• 6 Tbsp Japanese Panko OR dried bread crumbs
• 2 ” Fresh Ginger- Crushed
• For Sauce
• 6 Tbsp sake or chinese rice wine
• 6 Tbsp Soba Sauce
• 1 ½ Tbsp Mirin
• 1 ½ Tbsp  Sugar
• 1 tsp cornflour mixed in 2 tsp water
• Optional
• Black pepper or Shichimi tōgarashi. See notes

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