Yakitori with Atsushi Kono

JAPANESE·NON-VEGSource

A masterclass in breaking down a whole chicken and preparing various parts for grilling, focusing on traditional Japanese yakitori.

Ingredients

4

Whole Chicken

1 whole

Yakitori Sauce

1 cup

Sugar

1 tbsp

Salt

To taste

to taste

Equipment

Grill

Skewers

Instructions

1Breaking Down the Chicken15m

Prepare the Chicken

Start with a whole, fresh chicken. Remove the chicken tail (bonjiri), which is fatty and becomes crispy when grilled.

Separate Chicken Leg

Cut the chicken leg from the thigh, then separate the skin from the meat. This skin can be used for crispy chicken skin chips.

Separate Chicken Breast

Remove the chicken breast from the bone. Separate the inner breast meat (susamu), which is tender, from the outer breast meat.

Separate Chicken Wing

Cut the chicken wing at the joint. Separate the meat from the bone.

Separate Chicken Thigh

Remove the chicken thigh from the bone, separating the meat from the bone.

Separate Chicken Neck

Cut the chicken neck (yagen nankotsu) from the carcass. This part has soft, edible cartilage.

Separate Chicken Gizzard

Prepare the chicken gizzard (sunagimo) by cleaning and separating it.

Separate Chicken Heart

Prepare the chicken heart (hatsu) by cleaning and separating it.

Separate Chicken Liver

Prepare the chicken liver (reba) by cleaning and separating it.

Separate Chicken Ovaries

Prepare the chicken ovaries (chōchin) with the oviduct (chōchin) for skewers.

Separate Chicken Testicles

Prepare the chicken testicles (kintama) for skewers.

2Preparing the Skewers10m

Skewer Chicken Tenderloin

Cut the chicken tenderloin (sasami) into bite-sized pieces and skewer them onto bamboo skewers, ensuring they are centered.

Skewer Chicken Skin

Cut chicken skin into strips and wrap them around small pieces of chicken thigh meat, then skewer them.

Skewer Chicken Thigh

Cut chicken thigh meat into bite-sized pieces and skewer them onto bamboo skewers, alternating meat and skin for flavor.

Skewer Chicken Wing

Skewer chicken wing sections, ensuring they are placed securely.

Skewer Chicken Breast

Cut chicken breast into bite-sized pieces and skewer them.

Skewer Chicken Neck Cartilage

Skewer the chicken neck cartilage (yagen nankotsu) pieces.

Skewer Chicken Gizzard

Skewer chicken gizzard (sunagimo) pieces.

Skewer Chicken Heart

Skewer chicken heart (hatsu) pieces.

Skewer Chicken Liver

Skewer chicken liver (reba) pieces.

Skewer Chicken Ovary and Oviduct

Skewer the chicken ovaries (chōchin) and oviduct (chōchin) together.

Skewer Chicken Testicles

Skewer the chicken testicles (kintama) onto skewers.

Skewer Chicken Feet

Skewer chicken feet (ashi) by carefully threading them onto the skewer.

3Preparing the Tare Sauce5m

Combine Sauce Ingredients

In a pot, combine soy sauce, sugar, mirin, and sake. Simmer gently until the sugar dissolves and the sauce thickens slightly.

Cool the Sauce

Allow the tare sauce to cool before using it for basting and dipping.

4Grilling the Yakitori10m

Prepare the Grill

Prepare a charcoal grill with high heat (700°C to 1000°C / 1292°F to 1832°F). Use Kishu Binchotan charcoal for optimal heat and flavor.

Season the Skewers

Lightly salt the yakitori skewers before placing them on the grill.

Grill the Yakitori

Grill the yakitori skewers, turning them frequently to ensure even cooking and prevent burning. Cook each side for about 30-45 seconds, depending on the cut.

Baste with Tare Sauce

During the last minute of grilling, baste the yakitori with the tare sauce. Dip the skewers into the sauce and return them to the grill briefly to caramelize.

Check for Doneness

Ensure the yakitori is cooked through but still tender and juicy. The skin should be crispy and slightly charred.

5Serving2m

Arrange on Plate

Arrange the finished yakitori skewers on a serving plate.

Serve Immediately

Serve the yakitori hot and fresh.