📝 About This Recipe
Transport your kitchen to the vibrant neon-lit alleys of Tokyo with this authentic Kushiyaki assortment. This collection features a symphony of textures—from succulent chicken thighs and smoky pork belly to charred shishito peppers—all glazed with a deep, umami-rich 'Tare' sauce. Whether grilled over white binchotan charcoal or a home broiler, these skewers offer the perfect balance of salty, sweet, and smoky flavors that define Japanese soul food.
🥗 Ingredients
The Tare (Glaze)
- 1/2 cup Soy Sauce (high-quality Japanese brand)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry cooking sake)
- 2 tablespoons Brown Sugar (packed)
- 1 clove Garlic (smashed)
- 1 slice Ginger (1/4-inch thick)
The Skewers (Kushi)
- 1 lb Chicken Thighs (boneless and skin-on, cut into 1-inch pieces)
- 8 oz Pork Belly (sliced 1/4 inch thick)
- 6-8 stalks Negi or Scallions (white and light green parts only, cut into 1-inch lengths)
- 8 pieces Shiitake Mushrooms (stems removed)
- 12 pieces Shishito Peppers (whole)
- 8 pieces Cherry Tomatoes (firm)
Seasoning & Garnish
- 1 teaspoon Kosher Salt (for 'Shio' style skewers)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the Tare: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
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3
Reduce the Tare: Let the sauce simmer for 10-15 minutes until it reduces by about one-third and becomes slightly syrupy. Remove from heat and discard the ginger and garlic. Set aside half for dipping and half for brushing.
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4
Prep the Negima (Chicken & Scallion): Thread a piece of chicken thigh onto a skewer, followed by a piece of scallion. Repeat until you have 3-4 pieces of chicken per skewer.
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5
Prep the Butabara (Pork Belly): Fold the thin slices of pork belly into an accordion shape and thread them tightly onto skewers. Season lightly with kosher salt.
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6
Prep the Vegetables: Skewer the shiitake mushrooms, shishito peppers, and cherry tomatoes on separate skewers. For tomatoes, pierce carefully so they don't burst.
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7
Preheat your grill (charcoal is best, but gas or a cast-iron grill pan works) to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Place the meat skewers on the grill first. Cook for 3-4 minutes per side. For the chicken, ensure the skin side gets crispy and golden brown.
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9
Once the meat is about 80% cooked, start brushing the chicken and pork with the Tare sauce. Flip and brush again, allowing the sauce to caramelize and char slightly without burning.
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10
Grill the vegetable skewers. Shiitakes and peppers only need 2-3 minutes per side. Brush the mushrooms with Tare, but keep the peppers and tomatoes seasoned only with salt for contrast.
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11
Check chicken for doneness (internal temp of 165°F). The pork belly should be crispy on the edges.
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12
Remove all skewers from the heat and give the chicken one final light brush of the fresh Tare for a glossy finish.
💡 Chef's Tips
Soak your skewers thoroughly; it’s the difference between a clean presentation and a charred mess. Don't crowd the skewers—leave a tiny bit of space between meat pieces so the heat can circulate and cook everything evenly. Keep a spray bottle of water nearby if using a charcoal grill, as pork belly fat can cause flare-ups. Always separate meat and vegetable skewers, as they have vastly different cooking times. If you prefer 'Shio' (salt) style, skip the Tare and use only high-quality sea salt and a squeeze of lemon to let the ingredient flavors shine.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a chilled carafe of dry Junmai Sake. A side of lightly salted edamame or a cabbage salad with sesame dressing provides a refreshing crunch. Provide a small dish of Shichimi Togarashi for those who want an extra spicy kick. Serve with a bowl of steamed short-grain white rice to soak up any extra Tare sauce. Include a small mound of grated daikon radish to cleanse the palate between different types of skewers.