Kushiyaki and yakitori are both beloved Japanese skewered grills, but they are not the same thing. Yakitori is a specific type of kushiyaki made exclusively with chicken, while kushiyaki is the broader term for any skewered and grilled food, including beef, pork, seafood, and vegetables. This guide breaks down the differences, then gives you a foolproof yakitori recipe and a versatile kushiyaki technique so you can master both at home.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 4 scallions, cut into 1-inch (2.5 cm) lengths
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) sake
- 2 tbsp (25 g) sugar
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- For kushiyaki variation: 1/2 lb (225 g) beef sirloin, cut into 1-inch pieces
- For kushiyaki variation: 1/2 lb (225 g) shrimp, peeled and deveined
- For kushiyaki variation: 1 bell pepper, cut into 1-inch pieces
- For kushiyaki variation: 1 zucchini, sliced into rounds
- 8-12 bamboo skewers, soaked in water for 30 minutes
Instructions
- Make the tare sauce: In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes until slightly thickened. Set aside to cool. This is your basting sauce.
- Prepare the chicken: Thread chicken pieces and scallion lengths onto soaked skewers, alternating. You should get about 4-5 pieces per skewer. For kushiyaki, thread beef, shrimp, and vegetables onto separate skewers.
- Preheat your grill (charcoal or gas) to medium-high heat, about 375°F (190°C). If using a grill pan, heat over medium-high.
- Grill the skewers for 3-4 minutes per side, turning once, until the chicken is browned and cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum). For beef, cook to 145°F (63°C) for medium-rare, with a 3-minute rest. For shrimp, cook until pink and opaque, about 2-3 minutes per side.
- During the last 2 minutes of grilling, brush the skewers generously with the tare sauce. Turn and brush again, letting the sauce caramelize slightly. Be careful not to burn.
- Remove from grill and serve immediately, with extra tare sauce on the side for dipping.
Tips
- Soak bamboo skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Metal skewers are a reusable alternative.
- If you can’t find mirin, substitute 2 tbsp dry sherry or white wine mixed with 1 tsp sugar. This will slightly change the flavor but still work.
- Use chicken thighs instead of breast for juicier results; thighs are more forgiving and flavorful.
- Don’t brush the sauce too early or it will burn. Apply only during the last few minutes of grilling.
Serving Suggestions
Serve yakitori and kushiyaki hot off the grill with a side of steamed rice, pickled vegetables, and a cold Japanese beer or green tea. For a complete meal, add a light miso soup and a simple cucumber salad. These skewers also work great as appetizers for a party—just arrange them on a platter with lemon wedges and shichimi togarashi (Japanese seven-spice) for sprinkling.
Variations
Yakitori can be made with different parts of the chicken: use chicken breast for a leaner skewer, or chicken wings for a richer flavor. For kushiyaki, the possibilities are endless—try pork belly, quail eggs, cherry tomatoes, shiitake mushrooms, or asparagus wrapped in bacon. You can also adjust the tare sauce to be spicier by adding chili flakes, or sweeter with more sugar. For a salt-based yakitori, simply season the chicken with sea salt and grill without the sauce—this is a popular style in Japan called shio-yakitori.
Storage and Reheating
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Alternatively, you can reheat in a skillet over medium heat, turning occasionally. Do not microwave, as it will make the chicken rubbery. The tare sauce can be stored separately in the refrigerator for up to 1 week.
Frequently Asked Questions
What is the main difference between kushiyaki and yakitori? The main difference is the ingredient: yakitori is specifically chicken skewers, while kushiyaki is a broader term that includes any skewered and grilled food—beef, pork, seafood, vegetables, and even tofu. So all yakitori is kushiyaki, but not all kushiyaki is yakitori.
Can I use chicken breast instead of thighs? Yes, but thighs are recommended because they are juicier and more forgiving on the grill. If using breast, be careful not to overcook; cook to 165°F (74°C) and consider marinating in the tare sauce for 30 minutes before grilling to add moisture.
Do I really need to soak the skewers? Yes, soaking prevents the bamboo from burning and breaking on the grill. If you skip this, the skewers may char and snap, ruining your skewers. Soak for at least 30 minutes, or use metal skewers.
Can I make this in the oven or on a stovetop? Absolutely. You can broil the skewers in the oven on a foil-lined baking sheet, about 6 inches from the heat, for 5-7 minutes per side. Or use a grill pan on the stove over medium-high heat. Just watch the sauce, as it can burn quickly under the broiler.
Is it safe to eat beef kushiyaki medium-rare? Yes, for whole cuts of beef like sirloin, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest. Use a food thermometer to check. For ground meat, cook to 160°F (71°C).
Can I freeze cooked skewers? Yes, you can freeze cooked skewers for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Thaw overnight in the fridge and reheat in the oven as above.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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