How To Make Yuzu Yakitori Tare & Chicken Breast Yakitori
Yuzu Yakitori Tare is a vibrant, citrusy glaze that brings a unique twist to traditional yakitori. Combined with juicy grilled chicken breast, this dish showcases a perfect balance of flavors, perfect for a delightful dinner or barbecue event.
Equipment
- 1 grill or grill pan
- 1 small saucepan
- 1 mixing bowl
- 1 whisk
- 1 skewers soaked in water if wooden
- 1 tongs
Ingredients
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup yuzu juice Or substitute with lemon juice if unavailable.
- 2 tablespoons sugar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- salt and pepper, to taste
- 2 pieces green onions (scallions), chopped For garnish.
Instructions
- Combine the soy sauce, mirin, yuzu juice, sugar, grated ginger, and minced garlic in a small saucepan.
- Cook the mixture over medium heat, stirring occasionally until the sugar completely dissolves, about 3-4 minutes. Allow it to simmer gently for another 5 minutes until slightly thickened. Remove from heat and let cool.
- Preheat the grill or grill pan over medium-high heat.
- In a mixing bowl, toss the chicken pieces in vegetable oil, and season with salt and pepper.
- Thread the chicken pieces onto skewers, leaving a little space between each piece for even cooking.
- Grill the chicken skewers for about 5-7 minutes, turning occasionally. Brush generously with the yuzu yakitori tare during the last few minutes of cooking.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C).
- Once grilled, remove the skewers from heat and garnish with chopped green onions.
- Serve hot with additional yuzu tare for dipping, if desired.
Notes
Yuzu juice can be found in Asian grocery stores or online. If you can't find it, fresh lemon juice is a good alternative.
For added flavor, consider marinating the chicken in some of the tare beforehand.
Serve with rice or a side salad for a complete meal.