📝 About This Recipe
Kushiyaki is the soulful heart of Japanese street food and izakaya culture, encompassing a wide variety of skewered and grilled meats, seafood, and vegetables. This recipe features a balanced assortment of succulent chicken, pork belly, and seasonal vegetables, all brushed with a rich, sweet-savory homemade tare glaze. The smoky aroma from the grill combined with the umami-packed sauce creates an irresistible snack perfect for social gatherings and festive evenings.
🥗 Ingredients
The Tare (Signature Glaze)
- 1/2 cup Soy sauce (high quality Japanese variety)
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Brown sugar (packed)
- 2 pieces Scallion whites (smashed)
- 1 inch Fresh ginger (sliced into rounds)
- 1 clove Garlic (smashed)
The Skewers
- 2 large Chicken thighs (boneless and skinless, cut into 1-inch cubes)
- 8 ounces Pork belly (sliced into thin 1-inch wide strips)
- 8 pieces Shiitake mushrooms (stems removed)
- 8 pieces Shishito peppers (left whole)
- 3 stalks Negi or thick scallions (white and light green parts cut into 1-inch lengths)
- 8 pieces Cherry tomatoes (firm)
Seasoning & Garnish
- 1 teaspoon Sea salt (fine grain)
- 1 tablespoon Shichimi Togarashi (Japanese 7-spice powder)
- 1 piece Lemon (cut into wedges)
- 1 tablespoon Vegetable oil (for greasing the grill)
👨🍳 Instructions
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1
Submerge bamboo skewers in a tray of water and soak for at least 30 minutes to prevent them from burning on the grill.
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2
In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, smashed scallions, ginger, and garlic for the tare.
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3
Bring the tare mixture to a boil over medium heat, then reduce to a simmer. Cook for 15-20 minutes until the liquid reduces by half and reaches a syrupy consistency. Strain and set aside to cool.
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4
Prepare the chicken skewers (Negima) by threading a piece of chicken followed by a piece of negi scallion, repeating until 4-5 pieces are on the skewer.
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5
Prepare the pork skewers by folding the thin strips of pork belly in an accordion-style and threading them onto the skewers tightly.
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6
Thread the shiitake mushrooms, shishito peppers, and cherry tomatoes onto separate skewers, keeping like-items together for even cooking.
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7
Preheat your grill to medium-high heat. If using charcoal, wait until the coals are covered in a light grey ash for the best temperature.
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8
Lightly brush the grill grates with vegetable oil. Place the meat skewers on the grill first, as they take longer to cook than the vegetables.
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9
Season the pork belly skewers with only a pinch of sea salt (Shio style) and grill for 3-4 minutes per side until crispy and golden.
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10
Grill the chicken skewers for about 4 minutes on one side. Once flipped, begin brushing the cooked side generously with the prepared tare glaze.
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11
Add the vegetable skewers to the grill. Cook for 2-3 minutes per side. Brush the mushrooms with tare during the last minute of grilling.
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12
Continue to turn and glaze the chicken skewers 2-3 times until the sauce is caramelized, glossy, and the chicken is cooked through (internal temp 165°F).
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13
Remove all skewers from the heat and arrange them on a large platter. Let them rest for 2 minutes.
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14
Garnish with a sprinkle of Shichimi Togarashi and serve immediately with fresh lemon wedges on the side.
💡 Chef's Tips
Soak your bamboo skewers for a full hour if possible to ensure they don't snap or char excessively. Keep a 'clean' bowl of tare for dipping and a 'working' bowl for brushing to avoid cross-contamination with raw meat. If using a gas grill, keep the lid open to replicate the direct-heat style of Japanese Yakitori grills. Don't crowd the skewers; leaving space between them ensures the heat circulates for a better char. For the pork belly, ensure the slices are very thin so the fat renders out and becomes crispy rather than chewy.
🍽️ Serving Suggestions
Serve with a chilled Japanese lager like Sapporo or Asahi to cut through the richness of the pork. Pair with a side of lightly salted edamame or a crisp cucumber sunomono salad. Provide a small bowl of extra tare glaze on the side for those who prefer a bolder flavor. Offer a bowl of steamed short-grain white rice for a more substantial meal. A glass of dry, chilled Junmai Sake complements the smoky and sweet notes of the grilled meats perfectly.