Yakitori

Yakitori (焼き鳥) is one of Japan's most iconic grilled dishes. The name literally translates to "grilled chicken" and traditionally consists of bite-sized pieces of chicken skewered on bamboo sticks and cooked over high heat. While it can be made on any barbecue, yakitori is best cooked over binchōtan (Japanese white charcoal), prized for its long, even burn and clean heat. Small charcoal grills known as a shichirin or konro are traditionally used, allowing the skewers to cook quickly while developing a beautifully smoky flavour. Ingredients Boneless chicken thighs Spring onions (for negima) Bamboo skewers Soy sauce Mirin Sake Sugar Salt Method Soak bamboo skewers in water for at least 30 minutes. Cut the chicken into even bite-sized pieces and alternate with spring onion on the skewers. Simmer soy sauce, mirin, sake and sugar to make a classic tare glaze. Grill over high heat, turning frequently and brushing with tare until caramelised and cooked through. Finish with a final glaze or simply season with salt. Tips Chicken thighs stay juicier than breast. Binchōtan charcoal produces the best flavour and steady heat. Don't overcrowd the skewers. Serve immediately, optionally with shichimi tōgarashi for a little heat.