Assorted Yakitori is grilled skewered chicken and various vegetables dipped in a sweet and salty Teriyaki-like sauce or simply served with salt. Yakitori is a very popular appetizer at Yakitori bars and other bar-type restaurants in Japan. It can be a nice dinner as well if there are more vegetables and especially when served with rice and Miso Soup.
Although our original Yakitori recipe is pan-fried for convenience, many Yakitori bars grill their chicken on a charcoal grill, which gives nice smells of grilled meat and a bit of smoke. If you cook on a barbecue grill with or without charcoal, your Yakitori becomes almost restaurant grade. What we did here was grilling on a gas grill that let the meat and vegetables get a nice brown color and the extra flavor of barbecue.
If you like leaner meat, you can certainly use chicken breasts instead of thighs. We rolled up and skewered thinly sliced pork belly strips. That is not a typical Yakitori, but it is just a fun variety and easy addition. For vegetables, we used Naganegi long white onion, Shiitake mushrooms, and shishito peppers. You could also try asparagus and cherry tomatoes. The seasoning for Yakitori is, of course, Yakitori Sauce, but we also sprinkle salt and squeeze lemon juice over some vegetables for a fresher taste. However, if you like Yakitori Sauce, go ahead and drench over everything.
Cooking Yakitori on a barbecue grill is great in summer. If you are tired of regular barbecue, try a Yakitori assortment. Adults will be happy to have great appetizers with cold drinks, and the young can have a wonderful dinner with meat and vegetables. Your whole family can enjoy it!
Assorted Yakitori
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Ingredients
Instructions
- Soak bamboo skewers (6″ long) in water for 30 minutes. (helps to prevent burning)
- Mix soy sauce, sugar, Sake, and Mirin in a small pot, and boil for 8-10 minutes until the sauce gets a little thick. Set aside.
- Cut chicken thighs into 1″ cubes. Skewer 4-5 chicken pieces onto a soaked bamboo skewer. Roll up sliced pork and skewer 3-4 pieces. Remove stems and cut peppers in half if too long, and skewer 3-4 pieces. Cut Shiitake into halves and skewer 3 pieces diagonally. Cut Naganegi into 2″ long and skewer.
- On the heated barbecue grill, cook skewered meat at medium heat for 7-8 minutes. Turn and cook another 7-8 minutes until browned and cooked through. Immediately dip meat in the sauce, and serve. Cook vegetables for less time, but until lightly browned, turning a few times. Dip in the sauce or serve with lemon and salt.
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