Yakitori, which translates to "grilled chicken," is a beloved Japanese dish that transforms simple chicken into a flavorful delicacy. Whether enjoyed at a bustling street vendor or a high-end izakaya (a Japanese pub), yakitori’s appeal lies in its simplicity and the way it celebrates the whole chicken, using various cuts and parts to create tasty flavors and textures. For home chefs, yakitori offers an opportunity to bring a taste of Japan’s culinary tradition to your backyard grill.
The Essence of Yakitori
Yakitori has a rich history in Japan, evolving from street food to a Japanese staple. Yakitori is traditionally made by skewering small pieces of chicken on bamboo skewers and grilling them over wood charcoal. The smoky flavor from the charcoal, combined with the chicken's natural juices, creates a mouthwatering experience.
Selecting the Best Chicken for Yakitori
The key to exceptional yakitori starts with high-quality chicken. In Japan, Jidori chicken is often the preferred choice due to its rich flavor and firm texture. For those outside Japan, opting for organic or free-range chicken can provide a similar quality. But freshness is key, as yakitori relies on the natural taste of the chicken and the texture only fresh chicken meat provides, enhanced with minimal seasoning.
Varieties of Yakitori
Yakitori focuses on the versatility of chicken by using different cuts, each offering a unique taste and texture. Here are some of the most popular varieties:
- Momo (Chicken Thigh): Known for its tenderness and flavor, momo is a yakitori staple. It’s often simply seasoned with salt or brushed with tare, a sweet soy-based glaze, before grilling.
- Negima: A combination of chicken thigh and scallions, this skewer balances the juicy meat with the sweet, slightly charred flavor of the scallions.
- Tsukune (Chicken Meatballs): These skewers feature ground chicken mixed with ingredients like ginger, garlic, and scallions, often glazed with tare. Tsukune offers a soft texture with a savory, umami-rich taste.
- Kawa (Chicken Skin): For those who love crispy textures, kawa skewers are a delight. Chicken skin is grilled until it’s golden and crispy, providing a satisfying contrast to the tender meat. The skin is often par boiled before grilling.
- Reba (Chicken Liver): Rich and full-bodied, chicken liver skewers are for the adventurous eater. They are usually glazed with tare to balance the liver's intense flavor.
Making Yakitori at Home
To achieve authentic yakitori at home, a charcoal grill is ideal. The high heat and smoky aroma from the charcoal are essential for capturing the traditional flavors. However, a gas grill or even a broiler can work for home-made yakitori. The key is to grill the skewers over high heat, turning them frequently to ensure even cooking and charring. Yakitori is best enjoyed hot off the grill, served with a cold beverage. It’s more than just a dish—it’s a way to savor the art of simplicity, where quality ingredients and careful cooking techniques shine.
Whether it is prepared for a casual weeknight dinner or a weekend gathering with friends and family, yakitori is sure to impress with its rich flavors and cultural significance. Be sure to check out our selection of fresh chicken cuts that are perfect for yakitori, including fresh chicken thigh, chicken skin, chicken liver, and more.