Yakitori chef jobs are all about mastering the art of grilling skewered chicken over binchotan charcoal, a craft that demands precision, patience, and a deep respect for ingredients. This guide breaks down the essential skills, the mise en place, and the step-by-step workflow that define the role, giving you a realistic picture of what the job entails and how to excel at it.
Ingredients
- 1 whole chicken (about 3 lb / 1.4 kg), broken down into thighs, breasts, wings, and skin
- 1 lb (450 g) chicken liver, trimmed
- 1 lb (450 g) chicken hearts, cleaned
- 1 lb (450 g) chicken gizzard, trimmed
- 1 cup (240 ml) soy sauce
- 1/2 cup (120 ml) mirin
- 1/2 cup (120 ml) sake
- 1/4 cup (50 g) sugar
- 2 scallions, white parts only, cut into 1-inch pieces
- 1 leek, white part only, sliced into 1-inch rounds
- 1 lb (450 g) shiitake mushrooms, stems removed
- 1 lb (450 g) asparagus, trimmed
- Bamboo skewers, soaked in water for 30 minutes
- 2 tsp (10 g) sansho pepper (optional, for serving)
- 1 tsp (5 g) shichimi togarashi (optional, for serving)
Instructions
- Prep the chicken: Separate the chicken into parts. Remove the skin from the breasts and thighs; reserve the skin separately. Cut the meat into 1-inch cubes. Cut the skin into 1-inch squares. Keep all pieces chilled until ready to skewer.
- Clean the offal: Rinse the livers, hearts, and gizzards under cold water. Pat dry. Cut the livers into bite-sized pieces, halve the hearts, and slice the gizzards into thin strips. Keep refrigerated.
- Make the tare sauce: In a saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, then reduce to low and cook for 15 minutes until slightly thickened. Set aside. This is the glaze used during grilling.
- Skewer the meat: Thread the chicken pieces onto skewers, leaving a small gap between pieces for even cooking. For negima-style skewers, alternate chicken and scallion or leek pieces. Skewer the offal separately. Skewer the skin by folding it accordion-style. Skewer vegetables (mushrooms, asparagus) on separate sticks.
- Preheat the grill: Prepare a charcoal grill (ideally with binchotan charcoal) or a gas grill. Aim for medium-high heat, about 400°F (204°C). The coals should be glowing but not flaming.
- Grill the skewers: Place the skewers on the grill. Cook for 2–3 minutes per side for small pieces, 4–5 minutes for larger pieces. Turn frequently to ensure even browning and prevent burning.
- Baste with tare: During the last minute of grilling, brush each skewer generously with the tare sauce. Allow the sauce to caramelize slightly but not burn. For skin and offal, baste twice for extra flavor.
- Check doneness: Use a food thermometer to verify that the thickest part of any chicken piece reaches 165°F (74°C) as the safe minimum internal temperature (USDA FSIS). Remove from the grill immediately.
- Rest and serve: Let the skewers rest for 2 minutes. Sprinkle with sansho pepper or shichimi togarashi if desired. Serve hot, with extra tare on the side.
Tips
- Substitutions: If you can’t find binchotan, use any lump charcoal or a gas grill. The flavor will differ slightly, but the technique remains the same. For a non-alcoholic tare, replace sake with water and mirin with a mix of 1/2 cup water and 2 tbsp sugar.
- Storage: Uncooked skewers can be refrigerated for up to 2 days, covered. Cooked yakitori is best eaten immediately but can be stored in an airtight container for up to 3 days.
- Common mistake: Overcrowding the grill causes steaming instead of grilling. Leave space between skewers. Also, don’t baste too early—sugar in the tare burns quickly. Wait until the meat is almost cooked.
- Knife skills: Uniform pieces are key to even cooking. Practice cutting all chicken pieces to the same size.
Serving Suggestions
Serve yakitori as an appetizer or main course with steamed rice, pickled vegetables, and a side of miso soup. For a traditional izakaya experience, pair with a cold beer or a glass of chilled sake (for adults of legal drinking age; drink responsibly).
Variations
- Tsukune: Make ground chicken patties mixed with scallions, ginger, and egg, then skewer and grill. Cook to 165°F (74°C).
- Vegetable yakitori: Use only vegetables like bell peppers, onions, and zucchini. Brush with tare and grill until tender.
- Salt-based yakitori: Instead of tare, season skewers with coarse sea salt before and during grilling. This highlights the natural flavor of the chicken.
Storage and Reheating
Refrigerate leftover yakitori within 2 hours of cooking. It will keep for up to 3 days. To reheat, place skewers on a baking sheet and warm in a 350°F (177°C) oven for 5–7 minutes, or until heated through to 165°F (74°C). Avoid microwaving, as it makes the meat rubbery.
Frequently Asked Questions
What is the best charcoal for yakitori? Binchotan, a white charcoal from Japan, burns hotter and cleaner, imparting a subtle smokiness. If unavailable, use any hardwood lump charcoal.
Can I use chicken thighs instead of breast? Yes, thighs are more forgiving and flavorful due to higher fat content. Adjust cooking time slightly, as thighs may take a minute longer.
How do I prevent the tare from burning? Apply tare only in the final minute of grilling and keep the heat medium. If the sauce starts to char, move the skewers to a cooler part of the grill.
Is it necessary to soak bamboo skewers? Yes, soaking prevents them from catching fire during grilling. Soak for at least 30 minutes.
Can I prepare yakitori ahead of time? You can skewer and refrigerate up to 2 days ahead. Grill just before serving for best texture.
What is the ideal internal temperature for chicken yakitori? Always cook chicken to 165°F (74°C) as measured with a food thermometer to ensure safety.
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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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