If you’ve ever walked through a lively Japanese street market, the smoky aroma of grilled chicken skewers called yakitori probably made you stop in your tracks. The best part? You don’t need a fancy charcoal grill or a trip to Tokyo to enjoy this dish. Today, we’re going to learn how to cook yakitori right in your own kitchen — using a regular frying pan!
Yakitori is all about simplicity — juicy chicken pieces, flavorful sauce, and a bit of patience. Let’s get started.
What is Yakitori?
Before jumping into how to cook yakitori, let’s understand what it is. Yakitori literally means “grilled chicken.” It’s a popular Japanese street food where bite-sized chicken pieces are skewered, grilled, and glazed with a rich soy-based sauce called tare.
This dish is famous for its smoky, sweet, and savory balance. Each skewer offers a perfect mix of tender chicken and a glossy coating that’s slightly caramelized.
Ingredients You’ll Need
Here’s what you’ll need to make classic yakitori:
For the Yakitori Sauce (Tare):
- 3 tablespoons mirin (sweet rice wine)
- 1½ tablespoons sake
- 3 tablespoons soy sauce
- 1 tablespoon turbinado sugar (or regular sugar)
- ½ teaspoon garlic paste
- ½ teaspoon duck fat (optional but adds rich flavor)
For the Skewers:
- 2 boneless chicken thighs (skin on preferred)
- 1 stalk Japanese leek (negi) or regular leek, cut into 2 cm pieces
- Bamboo skewers (soaked in water for 30 minutes if grilling)
- A pinch of salt
- 1 tablespoon oil (for frying)
Visit also our other recipe article:- How to Cook Spring Rolls Recipe — Crispy, Golden, and Delicious!
Step 1: Make the Yakitori Sauce
Every great yakitori begins with a perfect tare sauce. To make it:
- Grab a small saucepan and add mirin and sake.
- Boil for about 30 seconds on medium heat to burn off alcohol.
- Add soy sauce, sugar, garlic paste, and duck fat.
- Stir and let it simmer gently until it becomes glossy and thick (around 10 minutes).
The sauce should coat the back of a spoon when ready. Take it off the heat and set aside. This sweet-savory sauce is what makes yakitori truly irresistible.
Step 2: Prepare the Chicken and Leek
To make perfect skewers, all pieces must be the same size. Cut the chicken thighs into small bite-sized chunks — about the same thickness as the leek pieces.
Using chicken thighs gives you juicier results than chicken breasts. The skin also adds extra flavor as it crisps up.
If you can’t find Japanese negi, regular leek or thick green onion works just fine. Save the green tops for soups or stocks — waste nothing!
Step 3: Assemble the Skewers
Time to put everything together. Slide chicken and leek pieces onto your skewers, alternating between them. Each stick should have about three pieces of chicken and two of leek.
A small tip: push the skewer down onto the chicken instead of pushing the chicken onto the skewer — it’s safer and easier.
Once assembled, lightly sprinkle salt on top. This helps tenderize the meat and bring out flavor.
Step 4: Cook Yakitori in a Frying Pan
Now comes the exciting part — cooking! You don’t need a grill to learn how to cook yakitori; a regular non-stick frying pan works beautifully.
- Heat your pan over medium-high and add a bit of oil.
- Place the skewers in a single layer (don’t overcrowd).
- Cook for about 2 minutes per side until lightly browned.
- Cover the pan with a lid and reduce heat to low. Steam for about 5 minutes to ensure the chicken cooks through while staying juicy.
- Remove the lid and raise the heat again.
Now brush the sauce generously over each skewer using a pastry brush or spoon. Turn and repeat until they’re fully coated. The sauce will thicken and caramelize beautifully, giving you that smoky, sticky finish that’s pure yakitori magic.
Step 5: Serve and Enjoy
Once the skewers are glossy and slightly charred, transfer them to a plate. Sprinkle a few sesame seeds or chopped spring onions if you’d like to fancy it up.
That’s it — now you know exactly how to cook yakitori in your kitchen without needing a grill!
Serve it hot with a bowl of rice, a side of miso soup, or even as a party appetizer.
Extra Tips for Perfect Yakitori
- Soak wooden skewers: Always soak them before cooking to prevent burning.
- Don’t rush the sauce: Let it simmer until thick; that’s where the flavor deepens.
- Try different cuts: Mix chicken thigh, skin, and even meatballs (tsukune) for variety.
- For extra flavor: Brush sauce several times while cooking for a glossy finish.
Why You’ll Love This Recipe
Learning how to cook yakitori teaches you balance — between salt, sweet, and smoke. It’s an easy yet elegant dish you can serve for dinner, gatherings, or even just a quiet night in.
Plus, it’s healthier than most fried foods since it uses minimal oil and focuses on natural ingredients.
So the next time you crave something Japanese, remember: with a frying pan and a few simple ingredients, you can make restaurant-style yakitori at home.
