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Yakitori

Traditional yakitori on the Shichirin

A Shichirin maiden run can't be done without a traditional approach. To thoroughly test this new grill I invited some friends to test some Yakitori skewers with a traditional homemade tare. We made yakitori from chicken thigh, chicken oyster, chicken liver and chicken hearts. Enjoy your meal!
Course Aperitif, apero, Main Course
Cuisine asian, Japanese
Keyword chicken, Chicken hearts, filet, gegrilld, Grilled, hibachi, homemade, liver, Shichirin, tare, Traditional, yakitori
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 800 grams chicken thighs chicken hearts chicken oyster and/or chicken liver
  • Spring onion thinly sliced for garnish
  • roasted sesame seeds

Tare

  • ½ cup dark soy sauce
  • ¼ cup mirin
  • 2 Tbsp sake
  • 1 Tbsp brown sugar
  • 2 garlic cloves mashed
  • ½ tsp of grated fresh ginger

Instructions

Preparation

  1. Cut the chicken into equal pieces of about 1 cm thick and skew these pieces on soaked bamboo sticks.
  2. Mix the ingredients for the tare in a pan and bring to a boil. Leave to thicken for about ten minutes until you get a syrupy mass.
  3. Heat the Binchotan charcoal in a fire starter and wait until it is blazing hot. Then carefully place them in the shichirin.

Yakitori time

  1. Place the skewers on the hot grill and fry until golden brown (+-3 min on each side). Brush with the Tare and leave to caramelise briefly on the hot grill (+-1 min per side).

Serve straight from the grill. Sprinkle with some roasted sesame seeds and/or finely chopped spring onion. Place the jar of tare to dip on the table together with some delicious sides. Enjoy the experience!!