Yakitori is a classic Japanese grilled chicken skewer dish that can be made easily at home using a frying pan or grill. This salt-seasoned (shio) version highlights the natural flavors of juicy chicken, shiitake mushrooms, and scallions with a simple salt brine technique. Follow this step-by-step guide to enjoy authentic Japanese yakitori at home!
Yakitori (Salt)
Difficulty: ★★★★☆Servings
3
servingsPrep time
20
minutesCooking time
20
minutesIngredients
- For the Skewers:
1 boneless chicken thigh, cut into bite-sized pieces
4 shiitake mushrooms, stems removed
1 scallion (negi), cut into 2 cm (¾ inch) pieces
2 tsp salt (Adjust to taste)
- For the Salt Brine:
1 cup (240ml) water
1 tsp salt (for soaking the chicken before grilling)
- For Cooking:
1–2 tbsp vegetable oil (for frying pan method)
Directions
- Prepare the Ingredients
Remove the stems from the shiitake mushrooms.
Cut the scallion (negi) into 2 cm (¾ inch) pieces.
Cut the chicken thigh into bite-sized pieces. - Assemble the Skewers
Thread the shiitake mushrooms and scallions onto skewers.
Thread the chicken pieces onto separate skewers.
Lightly sprinkle salt over all skewers. - Brine the Chicken Skewers
Place the chicken skewers in a saltwater brine (1 cup water + 1 tsp salt) for about 5–10 minutes to enhance flavor and juiciness.
Remove from the brine and pat dry with paper towels. - Cook the Vegetable Skewers (For frying pan method)
Heat 1 tbsp vegetable oil in a frying pan over medium heat.
Place the shiitake and scallion skewers in the pan and cook until lightly charred on both sides (about 2–3 minutes per side).
Remove from the pan and set aside. - Cook the Chicken Skewers
In the same heated pan, place the chicken skewers and cook on medium heat.
Sear until the chicken turns white (about 3–4 minutes).
Dip the skewers back into the saltwater brine, then return them to the pan and continue cooking until golden brown and fully cooked (about 3 more minutes per side). - Serve & Enjoy!
Arrange the yakitori skewers on a plate.
Serve immediately with a sprinkle of extra salt or a side of lemon wedges for extra flavor.
Notes
- ✔ For extra smoky flavor: If using a grill or broiler, cook the skewers over medium-high heat, flipping occasionally for an even char.
✔ For juicy chicken: The saltwater brine method keeps the chicken moist and flavorful without drying out.
✔ For added aroma: Serve with a sprinkle of shichimi togarashi (Japanese seven-spice) or a squeeze of fresh lemon juice.
✔ For alternative ingredients: Try adding bell peppers, zucchini, or asparagus for extra variety.
✔ Storage: Yakitori is best eaten fresh, but leftovers can be refrigerated for up to 2 days and reheated in a pan.