Yakitori

1. 1

   Start a charcoal fire or preheat the broiler; it should be very hot, with the rack set not more than 4 inches from the heat source and preferably somewhat less.

2. 2

   Combine the first 4 ingredients in a small saucepan and bring to a boil; simmer for about a minute, stirring.

3. 3

   Remove from the heat.

4. 4

   Traditionally, yakitori is skewered on wood, but you can use metal if you prefer (because the cooking time is so short, theres really no need to soak the skewers first).

5. 5

   Skewer the chicken pieces, leaving a little bit of space between pieces.

6. 6

   Brush once, lightly, with the sauce.

7. 7

   Grill or broil, basting frequently but lightly (since the sauce is sweet, it will burn, so its best if it does not drip directly onto the coals) and turning the skewers as the chicken browns.

8. 8

   Total cooking time will be less than 10 minutes.

9. 9

   Sprinkle with shichimi if you like and serve immediately, with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.