Japanese Chicken Yakatori


  • 2 lbs of boneless, skinless chicken thighs
  • 1/2 cup sake
  • 3/4 cup┬áJapanese soy sauce
  • 1/2 cup mirin
  • 2 tbs sugar
  • 1 cup of spring onions, cut on the bias in 1 inch pieces


  • Soak 25 wooden skewers for about 30 minutes and set aside.
  • Cut the chicken thighs into bite sized pieces.
  • Combine the sake, soy sauce, mirin and sugar in a small pan.
  • Bring to a boil the remove the pan and set aside.
  • Thread three to four pieces of chicken on each skewer, alternating with pieces of spring onion.
  • Cook the skewers over hot coals, turning and brushing frequently with the sauce for about 7 to 8 minutes or until the chicken is cooked through.
  • Serve with an Asian dipping sauce.

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