Yakitori (Japanese-Style Satay)

Yakitori (Japanese-Style Satay)

Source : Cube Chicken Tenders Slice Leeks To 1-1 5cm Width Skewer Them And Set Aside I Put Them In The Fridge For A Bit Heat Shoyu Mirin Sugar In A Pan In ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 23, 2025

Step:

  1. Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit)

  2. Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes.

  3. You can cool it and keep it in the fridge for about a week. Or use it right away.

  4. Pour oil into a pan. Pour shoyu mixture to the satays, just enough to coat them. Use medium heat. Rotate the satays and pour more shoyu mixture, about 1 tsp per batch of four or five.

  5. Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!

Ingredients

  1. 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
  2. 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
  3. 1-2 leeks
  4. For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar

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Yakitori Japanese-Style Satay

Yakitori Japanese-Style Satay