Yakitori (Sasami) is a Japanese grilled skewer dish featuring tender, lean chicken tenderloin (sasami) grilled over charcoal and glazed with a savory-sweet soy-based sauce or simply seasoned with salt. This dish is a staple in Japanese izakayas (pub-style eateries), celebrated for its simplicity, smoky flavor, and versatility. Sasami, the inner fillet of the chicken breast, is prized for its delicate texture and mild flavor, making it a perfect canvas for the umami-rich tare sauce or a minimalist salt seasoning. Yakitori is often served as a snack or appetizer, paired with cold beer or sake, and is a quintessential part of Japanese street food culture.
Ingredients (Serves 4 as an appetizer)
For the Yakitori (Sasami):
- 1 lb (450g) chicken tenderloin (sasami), trimmed of sinew
- 8-10 bamboo skewers (6-8 inches long), soaked in water for 30 minutes to prevent burning
- Neutral oil (e.g., vegetable or grapeseed oil) for brushing
- Fine sea salt (for salt-seasoned yakitori, optional)
- Shichimi togarashi (Japanese seven-spice blend, optional, for serving)
- Lemon wedges (optional, for serving)
For the Tare Sauce (makes about 1 cup):
- ½ cup (120ml) soy sauce (preferably low-sodium)
- ½ cup (120ml) mirin (sweet rice wine)
- ¼ cup (60ml) sake
- 2 tablespoons (25g) granulated sugar
- 1-inch piece of ginger, sliced
- 2 garlic cloves, smashed
- 1 scallion (white part only), roughly chopped
- Optional: 1-2 chicken bones or scraps (for added depth, if available)
Equipment:
- Charcoal grill, gas grill, or stovetop grill pan
- Small saucepan
- Basting brush
- Sharp knife
- Cutting board
- Tongs
- Small bowl for soaking skewers
Step-by-Step Recipe
Step 1: Prepare the Tare Sauce
- Combine Ingredients: In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, garlic, and scallion. If using chicken bones or scraps, add them for extra flavor.
- Simmer: Place the saucepan over medium heat and bring to a gentle boil. Reduce to low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. It should reduce by about one-third.
- Strain and Cool: Remove from heat and strain the sauce through a fine mesh sieve into a heatproof bowl, discarding solids. Let the sauce cool to room temperature. Set aside half for basting and half for serving.
- Storage Note: Tare sauce can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before use.
Step 2: Prepare the Chicken
- Trim the Sasami: Rinse the chicken tenderloins under cold water and pat dry with paper towels. If any sinew or tendons remain, carefully remove them with a sharp knife to ensure a tender texture.
- Cut into Pieces: Cut each tenderloin into 1.5-inch (4 cm) chunks, ensuring pieces are uniform for even cooking. Each tenderloin should yield about 3-4 pieces.
- Skewer the Chicken: Thread 3-4 pieces of sasami onto each soaked bamboo skewer, piercing through the center to secure them. Leave a small gap (about ⅛ inch) between pieces to ensure even cooking. If preparing both salt and tare versions, separate the skewers into two batches.
Step 3: Set Up the Grill
- Charcoal Grill (Preferred): Light a chimney starter filled with charcoal. Once the coals are covered with white ash, spread them evenly in the grill for direct heat. Aim for a medium-high heat (about 400°F/200°C).
- Gas Grill Alternative: Preheat to medium-high (400°F/200°C) and oil the grates to prevent sticking.
- Stovetop Grill Pan: Heat a grill pan over medium-high heat until very hot. Lightly oil the surface to prevent sticking.
- Clean and Oil: Clean the grill grates thoroughly and brush lightly with neutral oil to prevent sticking.
Step 4: Season and Grill (Salt-Version, Optional)
- Season: For salt-seasoned yakitori, lightly sprinkle fine sea salt over the skewered sasami on both sides just before grilling.
- Grill: Place the skewers on the grill over direct heat. Cook for 2-3 minutes per side, turning once or twice with tongs, until the chicken is golden and reaches an internal temperature of 165°F (74°C). Avoid overcooking to keep the sasami tender.
- Check Doneness: The chicken should feel firm but springy when pressed. Remove from the grill and set aside.
Step 5: Grill and Baste (Tare-Version)
- Initial Grill: Place the skewers on the grill over direct heat. Cook for 1-2 minutes per side to sear and develop light grill marks.
- Baste with Tare: Using a basting brush, lightly brush the skewers with tare sauce on both sides. Continue grilling for 30-60 seconds per side, basting 2-3 more times to build a glossy, caramelized coating. Be cautious of flare-ups from dripping sauce.
- Check Doneness: Grill until the chicken reaches an internal temperature of 165°F (74°C), about 6-8 minutes total. The sauce should be sticky and slightly charred in spots.
- Final Baste (Optional): Brush with a final layer of tare sauce just before removing from the grill for extra flavor.
Step 6: Serve
- Arrange: Transfer the skewers to a serving platter. For salt-seasoned yakitori, sprinkle lightly with shichimi togarashi for a spicy kick, if desired. For tare yakitori, drizzle with a small amount of reserved tare sauce or serve it on the side for dipping.
- Garnish: Serve with lemon wedges for squeezing over the skewers, which adds a bright, fresh contrast to the rich flavors.
- Pairing Suggestions: Serve with cold beer, sake, or a side of pickled vegetables (tsukemono) and steamed rice for a complete meal.
Tips for Success
- Charcoal for Authenticity: A charcoal grill imparts the traditional smoky flavor of yakitori. If using a gas grill or stovetop, consider adding a small amount of soaked wood chips (in a foil packet for gas grills) to mimic the smokiness.
- Don’t Overcook: Sasami is lean and can dry out if overcooked. Use a meat thermometer to ensure precision.
- Tare Sauce Versatility: The tare sauce can be used for other yakitori cuts (e.g., thigh, liver) or as a glaze for grilled vegetables.
- Skewer Technique: Ensure the chicken pieces are snug but not overcrowded on the skewer to promote even cooking.
- Make Ahead: The tare sauce and skewered chicken can be prepared a day in advance. Store skewers in the refrigerator, covered, until ready to grill.
Nutritional Information (Per Serving, 2 Skewers, Tare-Version)
- Calories: ~180 kcal
- Protein: 22g
- Fat: 2g
- Carbohydrates: 10g (from tare sauce)
- Sodium: ~800mg (varies with soy sauce)
Cultural Notes
Yakitori is traditionally grilled over binchotan, a high-quality Japanese charcoal that burns hot and clean, imparting a subtle smokiness. In Japan, yakitori is often enjoyed in casual settings, with diners ordering a variety of skewers featuring different chicken parts. Sasami is a lighter option compared to fattier cuts like thigh (momo) or skin (kawa), making it ideal for those seeking a leaner dish. The balance of tare’s umami and the charred aroma from the grill captures the essence of Japanese comfort food.
Enjoy your homemade Yakitori (Sasami), and savor the smoky, savory flavors of this Japanese classic!
