Yakitori (Japanese Grilled Chicken Skewers)

Method

1. 1Make the tare glaze and soak the skewers. Soak 12 to 16 bamboo skewers in cold water for at least 30 minutes — this prevents them from charring during grilling. For the tare: combine the soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce to a low simmer and cook uncovered for 20 to 25 minutes until the sauce has reduced by one-third and coats the back of a spoon. It will be glossy and slightly syrupy. Cool to room temperature — it thickens further as it cools. Reserve half in a separate small bowl for finishing (to avoid cross-contamination with raw chicken).
2. 2Skewer the chicken — negima style and plain momo. Cut the chicken thighs into uniform 3 cm pieces — uniformity is critical for even cooking. For negima: alternate 3 pieces of chicken with 2 pieces of scallion on each skewer, beginning and ending with chicken. For momo (plain thigh): thread 4 to 5 pieces of chicken onto each skewer, pressing the pieces snugly together. Leave 5 cm of the skewer bare at the bottom as a handle — this part should not be over the coals. Press the assembled skewers gently flat to ensure even contact with the grill surface.
3. 3Set up the grill for direct medium-high heat. For charcoal: arrange the coals in a narrow rectangular bed (ideally a konro grill or similar), light and wait until covered in white ash with no visible flames. The coals should be radiating strong heat. For gas: preheat all burners to medium-high for 10 minutes, then clean and lightly oil the grates. Position the grill so the bamboo handles of the skewers extend beyond the edge of the grill — this protects them from burning. The optimal grilling distance is 5 to 7 cm from the coals.
4. 4Grill in multiple passes — the layering method. For tare-style negima: place skewers on the grill. Season lightly with salt on one side. Grill 2 minutes, turn, 2 minutes on the second side. When partially cooked (chicken is white outside but not cooked through), dip each skewer fully into the tare, shake off excess, return to the grill. Grill 1 minute, dip again, grill 1 minute more. Repeat the dip-and-grill cycle 2 to 3 times in total — each dip builds a thicker lacquer layer and the caramelisation deepens. Total cooking time approximately 10 to 12 minutes. When you finish, throw away the dipping tare, or bring it to a full boil before storing it. For shio-style: skip the tare entirely. Season generously with coarse salt when first placed on the grill, and again mid-cook. Finish with a squeeze of lemon.
5. 5Check doneness and serve. Yakitori is done when the exterior is lacquered and dark, the edges are slightly charred, and the interior reaches 74°C (165°F). The meat should feel firm when pressed. Remove from the grill and brush with the reserved clean tare one final time for maximum gloss. Arrange on a plate or serve directly on the skewers. Scatter toasted sesame seeds over the top. Serve shichimi togarashi on the side for those who want heat. In the izakaya tradition, yakitori is eaten immediately, skewer by skewer, with cold beer or sake.