Yakitori is a very popular dish sold on the Japanese streets, especially during holidays and festivals. The history of this dish has several hundred years of tradition. The meat is served in the form of a skewer roasted on a charcoal grill. The secret of a good Yakitori is a marinade. Its basic version consists of soy sauce, sugar, rice wine Mirin and Sake. Virtually any type of meat can be used to prepare Yakitori and the marinade can be enriched with various additives, but the most popular version of this dish is based on the classic four-component marinade and chicken drumstick meat.

  • 20 dag of chicken drumsticks
  • 10 spring onions


  • 100 ml of Sake (rice spirit)
  • 2 tablespoons of Mirin (rice wine)
  • 100 ml of soy sauce
  • 1 tablespoon of brown sugar
  • sesame oil

We start with marinade. Mix the soy sauce, rice wine, sake and sugar in a bowl until they are thoroughly combined. Cut the meat into cubes, pour the marinade over it and set aside in the fridge, preferably for all night long. Next day (or at least one hour after placing the meat in the fridge) add the spring onions cut into small pieces. Soak the skewers sticks in water - it will prevent their burning. Tap the marinated meat with sticks alternately with onions. Put the skewers over the embers on the grill.

If you have only a frying pan (preferably a grill one), grease it gently with sesame oil and bake the skewers, pouring the remaining marinade over them from time to time. Remember not to fry the meat for too long because it will become hard and dry - a quick grilling on both sides will ensure a juicy and melt-in-the-mouth dish. Skewers can be eaten as a separate snack, or served with rice and the remaining sauce from the marinade as a separate dish. You can also put the meat and vegetables removed from the sticks into the hot dogs rolls, pour chili sauce and mayonnaise and take the snack onto the road.



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