What is Yakitori?
Yakitori is a traditional Japanese skewered chicken dish, where chicken pieces are grilled over charcoal or gas and seasoned with either tare (a sweet and savory sauce) or salt. It’s a popular choice in izakayas (Japanese pubs) and street stalls for its convenient and flavorful qualities.
Yakitori uses various parts of the chicken, each offering distinct textures and flavors. The choice of tare or salt further enhances the taste of the grilled chicken.
History of Yakitori
Yakitori dates back to the Edo period and became popular as a quick and affordable snack among commoners. Post-war Japan saw a rise in yakitori stalls, leading to the widespread presence in izakayas today.
Types of Yakitori
Made from chicken thigh, known for its juiciness and tenderness.
Alternates pieces of chicken and green onion on the skewer.
Crispy grilled chicken skin, rich in flavor.
Made from chicken liver, offering a rich and unique taste.
Ground chicken meatballs skewered and grilled.
How to Make Yakitori (Basic Example)
1.Skewering: Cut the chicken into bite-sized pieces and skewer them.
2.Seasoning: Choose between salt or tare for seasoning.
3.Grilling: Grill over medium heat until the chicken is cooked through.
4.Finishing Touch: Brush with more tare or sprinkle with salt before serving.
Nutritional Value and Health
Yakitori is a high-protein, low-fat dish, making it a healthy option. However, the use of tare can increase sugar and calorie intake, so moderation is advised.
Cultural Significance
Yakitori is often enjoyed after work with a drink or during gatherings with friends, offering a relaxed and convivial atmosphere. The social aspect of eating yakitori, along with conversations in yakitori shops, is an integral part of yakitori culture.
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