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Pan-Fried Yakitori (Tare Sauce)
Serves 2 (8 rolls) · About 30 min
Chicken thigh and leek on skewers, cooked in a frying pan and coated in a sweet-salty sauce. No grill or charcoal needed.
① Cut→② Mix the sauce→③ Put on skewers→④ Cook them through→⑤ Coat with the sauce
What to buy
Meat
Vegetables
Kitchen goods
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How to make it
1
Cut the chicken and leek
- On a cutting board, cut the chicken into 3 cm cubes. You'll get about 16 pieces from 1 thigh
- You can cut off and throw away lumps of yellow fat sticking out from the skin
- Cut off the green part of the leek, and cut the white part into pieces 3 cm long. Cut 8 pieces
How to tell it's doneYou have about 16 pieces of chicken and 8 pieces of leek.
Be carefulWash your hands, cutting board and knife with dish soap after touching raw chicken, before using them for other food.
2
Mix the sauce
- Put 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar and 1 tbsp sake in a small dish
- Mix with a spoon to dissolve the sugar
How to tell it's doneNo grains of sugar are left at the bottom of the dish.
3
Put on skewers
- Keeping them on the cutting board, thread the skewers in this order: chicken → leek → chicken. Make 8 skewers
- Put the chicken skin side out, and push the skewer through the middle of the meat
- Push the pieces toward the pointed end, about halfway down, and leave room to hold the skewer
How to tell it's doneAll 8 skewers have 2 pieces of chicken and 1 piece of leek.
Be carefulThe skewer tips are sharp. When threading, don't point the tip toward your hand.
4
Cook them through
- Heat 1 tsp vegetable oil in a frying pan over medium heat
- Lay the skewers in the pan and cook for about 4 minutes (don't move them much)
- When browned, flip with cooking chopsticks and a spatula, put the lid on, and cook on medium-low heat for about 4 minutes
How to tell it's doneCut into the biggest piece of chicken with a knife: it's white inside, not pink. Poke it with a bamboo skewer: the juice that comes out is clear. If red juice comes out, put the lid on, cook 1–2 minutes more, and check again.
Be carefulFat splatters from the chicken. Keep your face away, and open the lid slowly from the far side.
5
Coat with the sauce
- Turn off the heat and soak up the fat in the pan with paper towels (it's hot, so hold the paper with cooking chopsticks)
- Turn back to medium heat and add all the sauce from step 2
- Turn the skewers to coat them all over with the sauce
ReadyThe sauce bubbles get bigger and it thickens, and the chicken looks glossy. Put on a plate.
Be carefulThe sauce has sugar in it, so it burns easily. Turn off the heat as soon as it thickens.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Red or pink insideIt didn't cook long enough in step 4. Put it back in the pan, put the lid on, cook on low heat 2 minutes at a time, and cut to check each time. Next time don't cut the chicken bigger than 3 cm.
The sauce burned and tastes bitterThe heat was too high or it cooked too long in step 5. Next time turn off the heat about 2 minutes after adding the sauce.
The sauce is runny and doesn't coatIt didn't cook down enough. Keep it on medium heat 30 seconds at a time, and wait until the bubbles get bigger.
The skewers don't fit in the panThe skewers are too long. Cut off the handle end with kitchen scissors to make them shorter, or cook the pieces without skewers and put them on skewers at the end.
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