Grilling & BBQ

Mixed Yakitori Platter

Name: Mixed Yakitori Platter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lbs Chicken Thighs, boneless and skin-on; 0.5 lbs Ground Chicken; 10 stalks Scallions, cut into 1-inch pieces; 8 pieces Shiitake Mushrooms; 12 pieces Shishito Peppers; 0.5 cup Soy Sauce; 0.5 cup Mirin; 0.25 cup Sake; 2 tbsp Brown Sugar; 0.25 cup Panko Breadcrumbs; 1 tsp Grated Ginger

Experience the vibrant flavors of a Tokyo izakaya in your own kitchen with this diverse yakitori platter. This collection features succulent chicken thighs with scallions, savory minced chicken meatballs, and umami-rich vegetables, all glazed in a glossy, sweet-savory tare sauce.

Prep

40m

Cook

20m

Serves

Calories

480kcal

Qty	Ingredient
1.5 lbs 680 g	Chicken Thighs, boneless and skin-on
0.5 lbs 225 g	Ground Chicken
10 stalks 10 stalks	Scallions, cut into 1-inch pieces
8 pieces 8 pieces	Shiitake Mushrooms
12 pieces 12 pieces	Shishito Peppers
0.5 cup 120 ml	Soy Sauce
0.5 cup 120 ml	Mirin
0.25 cup 60 ml	Sake
2 tbsp 25 g	Brown Sugar
0.25 cup 15 g	Panko Breadcrumbs
1 tsp 5 g	Grated Ginger

How to Make Mixed Yakitori Platter

Step 1. Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

Step 2. Prepare the tare (glaze) by combining soy sauce, mirin, sake, brown sugar, and the white parts of 2 scallions in a small saucepan. Simmer over medium-low heat for 15-20 minutes until reduced by half and syrupy.

Step 3. For the Negima skewers, cut the chicken thighs into 1-inch chunks. Thread them onto skewers, alternating with pieces of scallion green.

Step 4. For the Tsukune (meatballs), mix ground chicken, panko, grated ginger, and a splash of tare in a bowl. Form into small oblong balls and thread 3 onto each skewer.

Step 5. Skewer the shiitake mushrooms and shishito peppers separately, lightly brushing them with oil.

Step 6. Preheat your grill or broiler to high heat. Place skewers on the grill and cook for 3-4 minutes per side.

Step 7. Once the meat is nearly cooked through, generously brush all skewers with the tare glaze. Grill for another 1-2 minutes per side until the sauce is caramelized and glossy.

Step 8. Arrange all skewers on a large platter and serve immediately with extra tare for dipping.

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Use skin-on chicken thighs for the best flavor and juiciness; the fat renders out and bastes the meat.
·
To prevent meatballs (tsukune) from falling off, chill the mixture for 20 minutes before forming and skewering.
·
Keep a small spray bottle of water nearby if using a charcoal grill to manage flare-ups from the dripping chicken fat.
·
If using a broiler, place a wire rack over a foil-lined baking sheet to allow heat to circulate around the skewers.

Frequently Asked Questions

What is the difference between Yakitori and Kushiyaki?

Yakitori specifically refers to grilled chicken skewers, while Kushiyaki is a broader term encompassing all grilled skewered items, including beef, pork, and vegetables.

Can I make the tare sauce in advance?

Yes, tare sauce stays fresh in the refrigerator for up to 2 weeks. In fact, many yakitori masters 'age' their sauce by adding to it over time.

Is there a substitute for Mirin?

You can substitute mirin with dry sherry or white wine mixed with a teaspoon of sugar, though the flavor profile will differ slightly.

How do I know when the chicken is cooked?

Chicken should reach an internal temperature of 165°F (74°C). The meat should be firm to the touch and the juices should run clear.