Yakitori Japanese Grilling

So desu ne....

What could be better than grilled meat on a stick! The summer is heating up and it is my favorite time to get out on the grill and make some of our favorite treats.

Yakitori (焼き鳥/やきとり/ヤキトリ) is a Japanese style of grilled skewered chicken.  In Japan, it is traditionally taken as a sort of light snack with sake, beer and many friends in a very lively atmosphere. Traditionally, it can also include many other items such as mushrooms, green peppers, scallions. It also may include chicken hearts, livers, cartilages and other non edible items. However, no fear, I have teenage boys so everything prepared and cooked here is kid friendly.

Our family lived in Yokohama, Japan and our favorite Yakitori restaurant is "Griller et vin Toriromeo". This resturant it is walking distance from the Ischikawacho station. Get there early as it has only seating for 7 people.  This one man show creates the most mouth watering grilled Japanese mushrooms- they are to die for. Every time, I visited his restaurant he would share with me his recipes and marinades for Yakitori.

Yakitori Recipe


Ingredients:

• 1 pound Chicken breasts cut up into uniform cubes (toriniku)
• 1/2 cup olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp white pepper
• 4 bay leaves whole
• dry white wine spritzer (or mirin)
• salt to taste 
• Japanese pepper shichimi (optional)
• 1 package white button mushrooms (remove stems and leave whole)
• several Japanese green peppers (piman) or capsium if you cannot find Japanese style
• Japanese scallion (ikada)- cut into 1 inch pieces
• any other type of vegetables or meats that you like
• bamboo skewers and water to soak

Step 1: Soak bamboo skewers in water (prevents the skewers from burning)- at least 30 minutes.

Step 2: Marinate the following items together for at least 30 minutes or up to overnight if you keep in refrigerator (chicken, 1/4 cup olive oil, 1/2 tsp garlic powder, 1/2 tsp basil, bay leaves, 1/2 tsp white pepper, salt) (In a separate container or in a plastic sealable bag marinate mushrooms, vegetables, 1/4 olive oil, 1/2 tsp garlic powder, 1/2 tsp basil, bay leaves, 1/2 tsp white pepper, salt) You may need more oil on mushrooms as they marinade.

Step 3: Pre-heat grill
You can use a traditional Yakitori grill as pictured below or any regular grill you have available. (If you have teenage boys like I do , trust me you want a bigger grilling surface)

Step 4: Place your meats and vegetables on the skewers. I like to alternate and place a chicken cube, a Japanese scallion and then another chicken cube on the skewers.

Step 5: Pour yourself a little sake, beer or Umeshu (Japanese plum liquor) to enhance the grilling experience.

Step 6 : Start grilling the skewers on medium heat and occasionally turn and spritz with dry white white.

Step 7 : Serve hot with Japanese dry pepper shichimi if you wish for a little zest.

Enjoy Yakitori as a light snack with some sake, beers or umeshu with friends and family. Or as a full complete meal with some white rice and edamame on the side. (Hint: If you have teenage boys make sure you stash some of the delicious skewers for yourself before you take them out to the main dinner table or you will be left high and dry as these treats go fast)