Homemade plancha yakitori

Homemade plancha yakitori

⏱ 45 min 👥 4 skewers

Yakitori, grilled chicken skewers, is traditionally prepared over charcoal, but a hot plancha yields an equally tasty result at home. The secret lies as much in the tare sauce, brushed on in successive layers, as in the skewers themselves: bamboo skewers soaked before cooking prevent burning and avoid imparting a metallic taste to the meat.

Preparation

  1. Soak the skewers
    Soak the bamboo skewers in cold water for 30 minutes.
    👉 Tip: this step prevents them from charring during cooking.
  2. Thread the chicken
    Alternate threading pieces of chicken thigh and spring onion.
  3. Grill on the plancha
    Grill over high heat, brushing regularly with tare sauce (soy sauce, mirin, sugar).
  4. Glaze at the end
    Glaze one last time just before serving for a glossy finish.

Culture

The yakitori-ya
In Japan, yakitori-ya are small stalls where skewers are grilled to order, often frequented after work for a drink with colleagues.

The tool

Spatula for plancha and grill

Plancha spatula, wooden handle

Its wide stainless steel blade, with slightly raised edges, slides under the skewers without damaging them, allowing you to flip them on the plancha with a confident motion.

Buy now

FAQ

Can I use other meats?
Yes, beef or vegetables can be prepared in the same way.

How do I make tare sauce?
Reduce soy sauce, mirin, and sugar over low heat until you reach a syrupy consistency.

Suggestions

Serve with a cold beer and some edamame, just like in an izakaya.

Also discover