• Loading Video...
  • 254


Chix with Sticks

The art of yakitori at home

Lots of delicious things stacked up on a skewer. An easy-to-make umami-packed sauce and some searing heat. That's all you need to master the art of yakitori, or Japanese-style grilling.

The meat
The tori in yakitori means chicken (see the recipe), but feel free to invite other proteins to the party (hello, pork belly!) and even a few vegetables (in moderation). Start with whole shishito peppers and shiitakes, work your way through a panoply of chicken parts (thigh, wings, rolled-up nubbins of skin), before moving along to skirt steak and bacon.

The work is all in the prep: Cut the meat into elegant, bite-size pieces and build skewers in advance. Remember to salt everything generously before it goes on the heat.

The sauce
Every grill master has a secret weapon. Yours is tare, the traditional yakitori sauce that clings to the meat as it cooks with a great balance of sweetness and salt with a little bit of booze (usually mirin or sake).

As with yakitori in general, anything goes. Get in the spirit and customize the tare master recipe with sliced scallions, a spoonful of yuzu kosho or some grated ginger.

The grill
If you can't light a grill outside, use a heavy cast-iron grill pan to char the meat and vegetables on the stovetop. All you need now to get the yakitori party started: hungry friends and cold beer.

Mizumi 3131 S. Las Vegas Blvd. Las Vegas NV 89109 702-770-3320
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
Please check your inbox to verify your email address.

The One Pot Party Solution

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere