The yakitori recipe: Japanese skewers of chicken legs and spring onions

Wrap the ends of each skewer in aluminum foil. The ideal would be to cook them on embers or on wood. a let’s be realistic: you won’t. At least not most of the time. But that’s ok: they’ll be almost as good under the grill too.

Turn on the grill at high temperature and place the oven rack 10-12 cm away from the heat source. With a pastry brush or spoon, lightly coat the skewers with the sweet soy sauce, then park them under the grill.

Yakitori like to get a lot of attention – they are very down to earth. Check the skewers often, turning them over, covering them with the sauce and moving them, to make sure they are all cooked and well caramelized. This should take 10 to 15 minutes in total, according to the size of the legs and the power of your grill.

When the skewers are ready, give a final brush of sauce and garnish with sesame seeds. Enjoy them with a beer.

“Japaneasy” by Tim Anderson (Guido Tommasi Editore)

Not just raw fish

Yakitori, that is the classic grilled chicken skewers of Japanese cuisine, are light years away from the dishes we usually associate with the Japanese taste. And instead… just browse (and then create) the many, exquisite recipes of Japaneasy. Classic and modern Japanese recipes to make at home (Guido Tommasi Editore), from which this is taken, to discover a whole other world of colors, flavors, aromas.

The décor idea

Bringing the pan to the table: when is it done? When you are with family and close friends, and only on super informal occasions. However, this time, you are authorized to widen the circle.

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