October 12, 2010

yakitori (Japanese grilled chicken)

Every cuisine must have its version of grilled skewered meat. We have skewered pork barbecue in the Philippines, Thailand's pride is chicken satay, churasco in Brazil, exotic kebabs and many more. I think Japanese yakitori is just one of the most popular which successfully made its way to this side of the world. The bite-size chicken pieces may also be skewered in between green onion stalks and other vegetables. They are marinated in a basic soy sauce, brown sugar, ginger and mirin or sake then brushed with more of the marinade while grilling. For my version shown above, I decided to add 2 tablespoons of miso (made with soy) and reduced the soy sauce then added a little lemon juice to the marinade. Instead of treading the green onion stalks with the chicken in the skewers, I just sprinkled the grilled yakitori with sliced green onions at serving time and served them with a plate of sliced cucumbers.

1-2 tablespoons white miso (optional)
2 tablespoons kikkoman brand soy sauce
1 tablespoon grated fresh ginger
1 tablespoon lemon juice
1-2 tablespoons mirin or sake (Japanese rice wine)

Combine all the ingredients and marinate the chicken pieces for a few hours or overnight. Grill the chicken skewers until well done but not dry. Serve with soy sauce and mirin dip. Sprinkle with sliced green onions.


  1. Hi! I made pork kebabs last week. I used pork tenderloin & marinated it with a mixture of soy sauce, lemon juice, dried basil & paprika. I skewered it with mushrooms, green & red bell peppers, onions & cherry tomatoes. For the sauce, I combined yogurt, garlic, lemon, salt & pepper in a blender. They liked it so I will be making these again.

  2. Glad you're back. Sounds good :-) I'm also fond of buying & using pork tenderloin. Very lean & tender. Easy to cook as well. Made something similar to that sometime ago with the same yogurt dip. Just keep forgetting to make it again. Thanks once again for the tips & ideas.