Yakitori, or chicken kebabs, are extremely popular in Japan. They’re one of its most emblematic street foods, often served with a cold beer in a bar or Izakaya. We like this recipe with vinegar instead of the sweeter, more traditional mirin. Recipe courtesy of Épices de Cru
- ½ cup soy sauce
- ¼ cup sugar
- ¼ cup rice vinegar
- 4 scallions, whites only
- 1lb chicken in 3 cm cubes
- Épices de Cru Shichimi Togorashi, for garnish
- Soak wooden skewers in water for 30 minutes.
- Put soy sauce, sugar and vinegar in a pot. Bring to boil and watch that it doesn’t boil over. Reduce heat to medium and simmer for 10 minutes. The sauce should reduce by half. Set aside.
- Cut scallions into 3-inch chunks.
- Make the kebabs by alternating chicken cubes and onion chunks (around 4-5 pieces for each skewer).
- Cook skewers in a hot pan for 5-7 minutes on one side. Flip them and cook until half-cooked, 2-3 minutes.
- Dip the kebabs in the sauce, return them to the pot, and cook for another 2-3 minutes.
- Dip the kebabs again and cook on the other side until the yakitori is cooked through.
- Garnish with shichimi togorashi and serve.