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Japanese Yakitori Skewers | Juicy & Glazed
(0)
30 min
Quick
Knuspr-Küche
Hol dir das Izakaya-Feeling direkt nach Hause! Diese traditionellen japanischen Negima Yakitori verbinden zarte Hähnchenstücke mit aromatischen Lauchzwiebeln auf Holzspießen, die während des Bratens mit einer unwiderstehlich glänzenden, süß-würzigen Tare-Sauce glasiert werden. Perfekt knusprig karamellisiert von außen und wunderbar saftig von innen – echtes Streetfood-Glück in nur 25 Minuten.
Preparation method
Preparation
Soak wooden skewers in cold water for at least 10 minutes so they do not burn during frying or grilling.
Cut the chicken breast filet into bite-sized cubes, approx. 2 to 3 cm in size. Wash the spring onions thoroughly and cut the white and light green parts into approx. 3 cm long pieces (finely chop the dark green part for later garnish and set aside).
Cook tare glaze & assemble skewers
For the tare glaze, mix soy sauce, rice vinegar, brown cane sugar, finely grated garlic, and finely grated ginger in a small saucepan. Bring to a boil over medium heat and simmer gently for about 4–5 minutes until the sauce thickens slightly into a syrup.
Chef's tip
Authentic Izakaya tip: If you use a tabletop or charcoal grill, grill the yakitori directly over the embers – this creates the characteristic smoky flavour of traditional Japanese street stalls.
Side dish recommendation: Serve with steamed rice or a refreshing Japanese cucumber salad with rice vinegar and sesame seeds.
30 min
Under an hour
