Yakitori Chicken Skewers

Method

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1. Simmer all the tare ingredients in a small pan for 12 to 15 minutes until reduced by a third and lightly syrupy. Strain and cool.

   Mark done Start 12 min timer

2. Thread the chicken onto skewers, alternating meat, a fold of skin and a length of spring onion, packing the pieces snugly so they cook evenly.

   Mark done

3. Season the skewers lightly with salt and leave for 10 minutes.

   Mark done Start 10 min timer

4. Get a charcoal grill or a ridged griddle very hot. Grill the skewers for 3 minutes per side, turning once, until the skin is blistered and the meat is opaque.

   Mark done Start 3 min timer

5. Now begin glazing: brush with tare, grill 45 seconds, turn and repeat. Do this three times per side, building up thin, dried layers.

   Mark done

6. Rest for 2 minutes, then serve dusted with shichimi togarashi and with a small bowl of extra tare.

   Mark done Start 2 min timer

Chef’s Tips

• Use two skewers per row rather than one; the pieces cannot spin when you turn them.
• Shield the exposed skewer ends with a folded strip of foil to stop them burning through.
• Keep leftover tare in a jar in the fridge. It improves indefinitely as you reuse it.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cold beer or a junmai sake
• Serve with edamame and pickled cucumber
• Finish with a grilled peach

Storage & Reheating

The tare keeps for months refrigerated. Cooked skewers keep 2 days; reheat under a hot grill for 3 minutes with a fresh brush of tare.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.