Ella Walter
Yakitori is a popular Japanese street food consisting of grilled chicken skewers. It is traditionally cooked over a hot Japanese binchotan charcoal grill, but it can also be made at home using a cast iron grill pan or a frying pan. The chicken is typically marinated in a savoury-sweet sauce made with soy sauce, mirin, sake, brown sugar, garlic, and ginger, and then grilled to perfection. The recipe is very forgiving and can be easily modified depending on what ingredients are available. So, if you're looking for a tasty weeknight dinner or a fun cooking adventure, making yakitori in an iron pan is definitely an option worth exploring!
| Characteristics | Values |
|---|---|
| Can you make yakitori in an iron pan? | Yes |
| Traditional cooking method | Grilled on a rectangular clay box |
| Alternative cooking method | Pan-fry |
| Pan type | Cast iron or non-stick grill pan or wide frying pan |
| Pan heat | Medium-high |
| Skewers | Bamboo |
| Skewer preparation | Soak in water for 30 minutes to 1 hour |
| Chicken preparation | Cut into bite-sized pieces |
| Chicken marinade | Soy sauce, water, mirin, brown sugar, rice wine vinegar, vegetable oil, ground black pepper, garlic, ginger, dried ginger powder |
| Chicken marinade time | 10 minutes to overnight |
| Chicken cooking time | 5 minutes each side, then 2-3 minutes on low heat |
| Sauce | Soy sauce, sake, mirin, garlic, ginger, brown sugar |
| Sauce preparation | Combine ingredients and simmer for 7 minutes |
| Sauce cooking time | 2 minutes |
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What You'll Learn
Yakitori can be made in a frying pan
Yakitori is a Japanese dish of grilled chicken skewers. It traditionally uses all parts of the chicken, including the heart, liver, and cartilage, but rarely the chicken breast, as it tends to dry out. Chicken breast or chicken tenders can be used, but they require less cooking time. The more fat on the chicken, the more flavourful the yakitori will be.
Yakitori is typically cooked over a hot Japanese binchotan charcoal grill or a rectangular clay box. However, it can easily be adapted to other cooking methods, such as pan-frying in a cast iron or non-stick grill pan or a wide frying pan.
To make yakitori in a frying pan, start by marinating the chicken in a mixture of soy sauce, sake, mirin, brown sugar, vegetable oil, ground black pepper, garlic, ginger, and dried ginger powder. Leave to marinate for at least 30 minutes or up to four hours. You can also marinate the chicken in sake only to make it tender.
Next, cut the chicken into evenly-sized pieces so they cook through evenly. Thread the chicken onto skewers, preferably bamboo, which have been soaked in water for at least 30 minutes.
Heat a frying pan over medium-high heat and add a little oil. Sear the skewers for about 5 minutes on each side, then cover and cook on low heat for 2 to 3 minutes. Add the sauce and continue to cook until the sauce has caramelised and thickened.
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Chicken thigh is a common choice of meat
Yakitori is a Japanese dish of grilled chicken skewers. While all parts of the chicken can be used, chicken thigh is a common choice of meat. Chicken breast, for example, tends to dry out after grilling. Thighs, on the other hand, are fattier and more flavourful. They are also easier to cut into even, bite-sized pieces, which is important so that they cook through evenly.
To make yakitori with chicken thighs, you will first need to marinate the meat. A traditional yakitori sauce can be made by combining soy sauce, mirin, sake or sherry, brown sugar, garlic, and ginger. You can also add sugar if you prefer a sweeter flavour. Marinate the chicken for at least half an hour, or up to four hours. If you are using wooden or bamboo skewers, you should soak them in water during this time.
Once the chicken has been marinated, thread the pieces onto the skewers. Heat a cast iron or non-stick grill pan or wide frying pan over medium-high heat. Add the skewers with a little space between them and cook, flipping every two minutes, for a total of six minutes. Baste the skewers with the sauce and continue to cook, flipping and glazing every two minutes, until they are golden brown and slightly charred. This should take around ten more minutes.
Leftover skewers can be refrigerated in an airtight container for up to three days.
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Soak skewers in water for at least 30 minutes
Soaking your skewers in water for at least 30 minutes is an important step in preparing your yakitori. This is especially important if you are using bamboo or wooden skewers, as it will prevent them from burning. If you are using reusable metal skewers, you can skip this step. However, if you are using bamboo skewers, which are traditionally used in Japan, soaking them in water is essential to ensure they don't burn during the cooking process.
While 30 minutes is the minimum recommended time, some recipes suggest soaking the skewers for up to one hour. This longer soaking time can help prevent the skewers from burning too quickly over a hot grill. If you are using a grill or a high-heat cooking method, it is a good idea to err on the side of caution and soak your skewers for a full hour. This will ensure that your skewers don't burn and your yakitori turns out perfectly.
Preparing your skewers in advance is a great way to save time when you are ready to cook your yakitori. You can soak the skewers and make the sauce ahead of time, so when it's time to cook, all you need to do is assemble the skewers, baste them with the sauce, and cook them. This makes yakitori a convenient and quick meal option, perfect for a weeknight dinner or a summer street food treat.
When preparing your yakitori, it's important to follow the traditional steps to ensure the best results. Soaking the skewers is an important part of this process, and by allowing enough time for this step, you'll be one step closer to creating delicious, authentic yakitori at home. Whether you're using a grill, a cast iron pan, or a traditional clay box, don't skip this crucial step of soaking your skewers in water for at least 30 minutes.
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Marinate chicken in sake to make it tender
Yakitori is a popular Japanese street food consisting of grilled chicken skewers. While it is traditionally cooked over a hot charcoal grill, you can easily make it at home using a cast iron grill pan.
To make yakitori, you will need to prepare your equipment and the meat. Cut chicken into bite-sized pieces and place them in a shallow dish. You can use chicken thighs, breasts, or chicken tenders. Stab the chicken with a fork to allow for maximum flavor absorption. Then, prepare the marinade by combining soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic, and ginger in a saucepan. Bring the mixture to a simmer and cook for about 7 minutes until thickened.
Once the marinade is ready, pour it over the chicken, cover, and chill for at least an hour or up to 4 hours. If you want to tenderize the chicken, you can add sake kasu to the marinade. Sake kasu is a traditional ingredient that has been regaining popularity in modern cooking. It is known for its nutritional value and rich umami flavor. Combine the sake kasu with maple syrup and mix into a smooth paste before adding the rest of the ingredients.
After marinating, thread the chicken pieces onto skewers that have been soaked in water for about an hour. If you are using wooden or bamboo skewers, this step is essential to prevent them from burning. Heat your cast iron pan to medium-high heat and add a small amount of oil. Place the skewers in the pan, leaving space between them, and cook for about 5 minutes on each side. Then, cover and reduce the heat to low for an additional 2-3 minutes. Finally, add the sauce and cook until the chicken is well-coated and slightly charred.
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Broiling gives a nice char and subtle crispness
Yakitori is a popular Japanese street food made from grilled chicken skewers. It can be made using various cuts of chicken, including chicken breast, chicken tenders, and chicken heart or liver. While Yakitori is traditionally grilled on a rectangular clay box, it can also be made using a cast iron grill pan.
Broiling is a cooking technique that uses direct heat from the top of the oven to cook food. It is a faster alternative to grilling and can be used to cook various types of food, including meat and vegetables. Broiling is an excellent way to add color, crispness, and flavor to baked or roasted food. It is perfect for thinner, leaner cuts of meat, such as chicken breasts, and can be used to create a crunchy texture for dishes like pizza or macaroni and cheese.
When broiling Yakitori, it is important to keep a close eye on the cooking progress as the high heat can cause food to burn quickly. The broiling temperature is typically around 500 to 550 degrees Fahrenheit, and the food should be placed closer to the top of the oven for thinner foods and farther away for thicker foods. Broiling Yakitori for a few minutes on each side will give the meat a nice char and subtle crispness while still keeping it juicy and tender.
To enhance the flavor of Yakitori, it is typically basted with a savory-sweet glaze or sauce made from soy sauce, mirin, sake, and brown sugar. The sauce is brushed onto the skewers during the broiling process, creating a caramelized coating. This combination of broiling and glazing results in the characteristic char and subtle crispness that defines the Yakitori's texture and flavor.
In summary, broiling is an essential technique for achieving the desired char and subtle crispness in Yakitori. By using direct heat from the oven's top element, Yakitori skewers are cooked to perfection, developing a mouthwatering aroma and a unique taste that has made this dish a staple of Japanese cuisine.
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Frequently asked questions
Yes, you can make yakitori in a cast iron pan or a regular frying pan.
You will need chicken, skewers, and a sauce made from soy sauce, mirin, sake or sherry, brown sugar, garlic, and ginger.
First, cut the chicken into bite-sized pieces and place them in a shallow dish. Next, make the sauce by combining soy sauce, mirin, sake or sherry, brown sugar, garlic, and ginger in a saucepan. Bring the sauce to a simmer and cook for 7 minutes, then pour it over the chicken and chill for at least one hour. If using wooden or bamboo skewers, soak them in water for one hour. Finally, heat your cast iron pan to medium-high heat and cook the skewers, flipping every 2 minutes, until they are golden brown and slightly charred.
