The word yakitori is associated with the preparation of grilled chicken
bits that are then served on a skewer called a kushi. This sounds simple, but it is not. Describing this dish as grilled chicken on a stick does not adequately communicate its complexity neither does it describe the in-depth benefits of this grilled meat which is a favourite in Japan. Yakitori is also beginning to trend presently among chefs in America.
In this article, we shall be taking a look at what Yakitori actually is and how to prepare it. Read on to learn more.
What's Yakitori? What makes the Yakitori unique?
Yakitori is a dish with origins from Japan where chicken meat is cut into little pieces, then pierced with a bamboo stick before being grilled. Each skewer usually consists of one to five pieces of chicken. They are then seasoned and cooked using an open-fire grill.
The kinds of seasoning utilized in Yakitori are usually in two major categories which include Sauce or tare and salt. Tare is a sauce which is salty sweet and has a soy sauce base while salted yakitori come with the simplest of flavours. Although it is dependent on your taste sense, most individuals prefer the salt-seasoned Yakitori. Nonetheless, depending on the cut of meat you choose, there are parts that go well with salt and other with tare.
How to prepare Yakitori
The grill yakitori is cooked traditionally using a clay box which is rectangular in shape. This clay box is around two feet in length and just some inches wide. As a grate, it also comes with a wire grid. Its size is ideal for preparing little kebabs without burning the part of the bamboo skewers that have been exposed.
They can also be prepared using a conventional gas or charcoal grill. As opposed to marinades or rubs, yakitori is served alongside a flavorful soy and tare which is a rice wine dipping sauce.
The skewers are dipped two times. The first dip is done midway into the grilling and aids in glazing the meat. The second dip aids in coating the meat similar to a sauce. This process encloses the yakitori with a glaze that is silky, salty, sweet and appealing. In Japan, the tare is used numerous times and this gives it a more intense flavour with every dipped skewer.
Why is the Yakitori unique?
This delicacy is unique because:
- It accommodates numerous diets ranging from paleo, low-card, vegetarian and gluten-free.
- It can be offered as an appetizer
- It can be cooked on narrow grill space
