Four Types of Homemade Yakitori: Grilled Chicken Skewers

Today, we're diving into the world of Yakitori, traditional Japanese grilled chicken skewers. We'll be making four delicious variations of Yakitori that are perfect for any occasion. But first, a special shoutout to our sponsor, Tipsy Sake, for bringing traditional Japanese sake to complement our Yakitori feast. Let's dive into the world of Yakitori and explore the art of grilling these flavorful skewers.

1. Momo Yakitori:

   - Remove the skin from a chicken thigh and cut it into bite-sized chunks.

   - Skewer the chicken pieces onto wooden sticks.

   - Grill the skewers until browned, then glaze with homemade Yakitori sauce.

2. Negima Yakitori:

   - Cut Japanese green onions into chunks.

   - Alternate chicken and onion pieces on skewers to create Negima Yakitori.

3. Sasami Shiso Maki Yakitori:

   - Flatten chicken tenders and place perilla leaves on top.

   - Spread miso paste on the chicken, roll it up, and cut into medallions.

   - Skewer the medallions and grill until cooked through.

4. Tsukune Yakitori:

   - Mix chicken mince with minced green onion, diced perilla leaves, salt, and starch.

   - Shape the mixture into small meatballs or sausage shapes.

   - Steam the Tsukune meatballs before grilling to ensure they hold their shape.

   - Glaze with Yakitori sauce and grill until cooked.

Indulge in the flavors of homemade Yakitori with these four tantalizing variations. Whether you prefer classic Momo or innovative Sasami Shiso Maki, each skewer offers a burst of authentic Japanese flavors. Pair your Yakitori feast with traditional sake from Tipsy Sake for a complete dining experience. Enjoy the art of grilling and savor the smoky, savory goodness of homemade Yakitori. Cheers to a delicious meal!