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Classic Yakitori

Prep Time:

20 Minutes

Cook Time:

15 Minutes


2 Servings (8 skewers)



About the Recipe

Yakitori is synonymous with the yakitori bar, Japan's favourite after work pub/restaurant. The key to a good yakitori is the sauce and every yakitori bar boasts its own "secret" recipe. Here's a recipe for you to make yakitori at home (or even better, over a barbecue in your garden) - the recipe isn't a secret but I think you'll find it tastes every bit as good as what you would find in a yakitori bar!


8 x 18cm skewers*

300g boneless chicken thigh

3 small leeks**

for the yakitori sauce:

180ml soy sauce

6 tbsp sugar

90ml mirin

1 small chicken skin

1 spring onion, chopped

* I use steel skewers. if you decide to use bamboo skewers, you will need to soak them for 30 minutes in water to prevent them from burning over the barbecue

** Only the white part of the leak is used in this recipe.


cut the white part of leek stems into 16 x 2 cm pieces

cut the chicken into 24 bite size pieces

push 3 chicken pieces and 2 leek pieces alternatively onto each skewer

to make the yakitori sauce: 

combine the soy sauce, sugar mirin, chopped spring onion and chicken skin in a small saucepan, bring to the boil with a lid on and simmer for 7-8 mins - now it's ready to use

back to the yakitori:

cover a tray with foil, place the yaki-tori on the try and brush with your yakitori sauce

grill on high for 3 mins, then remove the yakitori from the oven, turn over and brush with more sauce ( if barbecuing, simply turn the skewers and brush sauce directly over the yakitori)

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