Tokyo Ember Yakitori

Introduction to Yakitori

Yakitori, a beloved Japanese dish, hails from the bustling streets of Tokyo, where it is enjoyed as a flavorful and convenient street food. The term "yakitori" translates to "grilled bird," though the dish encompasses a variety of grilled chicken skewers. Traditionally, the dish features different cuts of chicken, seasoned and grilled over hot charcoal, imparting a delicious smoky flavor. Yakitori has a rich history dating back to the Edo period, where it evolved from a cooking method utilizing skewers to an art form enjoyed by people all over Japan and beyond.

Ingredients for Tokyo Ember Yakitori

• Chicken thighs - 500g, boneless and skinless, cut into bite-sized pieces
• Salt - 1 teaspoon
• Soy sauce - 100ml
• Mirin - 50ml
• Sake - 50ml
• Sugar - 2 tablespoons
• Spring onions - 4-5 stalks, cut into 3cm pieces
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Sesame oil - 1 tablespoon
• Bamboo skewers - soaked in water for 30 minutes

Preparation

The preparation of chicken thighs is a crucial step in creating the perfect yakitori. Start by cutting the thighs into uniform bite-sized pieces, ensuring they cook evenly.

1. In a bowl, combine soy sauce, mirin, sake, and sugar. Stir until the sugar is completely dissolved, creating a balanced teriyaki-style marinade.
2. Add the minced garlic and grated ginger to the marinade. These aromatics will infuse the chicken with a rich depth of flavor.
3. Place the chicken pieces into the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for more intense flavor.
4. While the chicken marinates, soak bamboo skewers in water to prevent them from burning during grilling. This ensures an even cooking process.

Cooking Process

Mastering the cooking process of yakitori requires an understanding of timing, heat management, and the right equipment. Using a cooking timer can help keep track of the cooking stages.

1. Preheat your grill to medium-high heat, maintaining a temperature around 200°C (390°F). A charcoal grill is ideal for authentic yakitori, as it imparts a distinct smoky flavor.
2. Thread marinated chicken pieces and spring onions alternately onto soaked bamboo skewers, leaving a small gap between each piece to ensure even cooking.
3. Brush the grill with sesame oil to prevent sticking and to add a subtle nutty aroma to the dish.
4. Place the skewers on the grill and cook for 3-4 minutes on each side, or until the chicken is cooked through and caramelized. Baste the skewers with additional marinade during the cooking process for extra glaze and moisture.

Enjoying Tokyo Ember Yakitori

Tokyo Ember Yakitori is best enjoyed hot off the grill, with a sprinkle of salt to enhance the flavors. Traditionally, it is served as an appetizer or main course at a yakitori restaurant, paired with cold beer or sake. The smoky, savory chicken pieces make for an irresistible dish that evokes the vibrant ambience of Tokyo's street food culture.