Classic Japanese Skewers (Yakitori)
2 servings
30 minutes
Yakitori is a classic Japanese skewer that has become an integral part of Japanese cuisine. Its origins trace back to the Edo period when street vendors began grilling meat over charcoal. Today, yakitori is a harmony of delicate seafood flavors, tuna, and chicken hearts marinated in a rich soy and fish sauce with hints of Tabasco. Grilled to a golden crust, they retain juiciness and tenderness, while the final glaze of marinade on the grill enhances their aroma. The dish is served with teriyaki sauce, fresh herbs, and a slice of lemon that highlights the vibrant seafood notes. These skewers perfectly complement friendly gatherings and cozy evenings, bringing a touch of traditional Japanese atmosphere to every moment.
1
For the marinade, pour half of the soy sauce, add fish sauce and smoked Tabasco.
- Soy sauce: 80 ml
- Fish sauce: 5 ml
- Tabasco chipotle (smoked) sauce: 3 ml
2
Cut the leek, tuna, squid, and octopus into small pieces. Chicken hearts and scallops can be used whole. Mix everything in the marinade and let it sit for 5 minutes at room temperature. Skewer all the ingredients. Do not discard the remaining marinade - we will need it later.
- Leek (white part): 50 g
- Tuna: 70 g
- Frozen squid rings: 60 g
- Octopus tentacle: 60 g
- Chicken hearts: 50 g
- Sea scallops: 60 g
3
Yakitori is best grilled on a real barbecue or grill. Fry the skewers until golden brown on each side and pour the remaining marinade over them a minute before they are done. Japanese people prefer to eat them slightly raw inside. In Russia, I am increasingly asked to fully cook the ingredients.
- Soy sauce: 80 ml
4
For the sauce, take the remaining soy sauce, add lemon juice and teriyaki. Finely chop the garlic, mint, and cilantro and add to the sauce.
- Soy sauce: 80 ml
- Lemon juice: 10 ml
- Teriyaki sauce: 10 g
- Garlic: 10 g
- Fresh mint: 10 g
- Fresh cilantro (coriander): 10 g
5
Serve on a bamboo leaf and definitely with a slice of lemon. Seafood just doesn't go without lemon or lime.
- Lemon juice: 10 ml
