The Recipe · No.716 · Yakitori

Yakitori, and Where to Source It

The lacquered look comes from building the tare in layers: grill the skewers most of the way dry over high heat first, then dip and grill, dip and grill, three or four times, so each coat caramelizes onto the last. Brush it all on early and the sugar just burns black before the chicken cooks.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook15 min
Makes4 servings
CuisineJapanese
Part One
The Ingredients — and where to get them
Chicken thighs
Boneless thigh cut in bite pieces; it stays juicy over fierce heat. Pasture-raised thighs have the best texture.
1.5 lb
Source it →
Scallions
The negima skewer alternates chicken with thick scallion pieces. Fresh, bought local.
1 bunch
Source it →
Soy sauce
The base of the tare with mirin and sugar. A naturally brewed soy carries the sauce.
1/2 cup
Source it →
Mirin
Sweet rice wine that gives the tare its gloss and body.
1/2 cup
Source it →
Sugar
Simmered into the tare so it thickens and lacquers.
3 tbsp
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Make the tareSimmer soy, mirin, sugar, and a little sake down until glossy and lightly syrupy.
  2. Skewer tightThread the chicken tightly, alternating with scallion, so the pieces cook evenly. Soak bamboo skewers first.
  3. Grill dry firstGrill over high heat, turning, until the chicken is nearly cooked and lightly charred, no sauce yet.
  4. Lacquer in layersDip in the tare and grill, three or four times, until deeply glazed. Finish with a last brush and togarashi.
Part Three
The Toolkit

Grill · Skewers · Basting brush

No ads. No life story. Just dinner.
This is recipe No.716 — the real method, ingredients first, and exactly where to buy the best version of every one. See all the recipes →

Some ingredient and tool links are affiliate links — if you buy through one, 5best2buy may earn a small commission at no extra cost to you. It never costs the maker anything, and it never decides who we recommend. The list is the list.
© 2026 5best2buy · Worth The Hunt · Recipe No.716