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CHICKEN & PORK YAKITORI



So simple, so delicious it's crazy! You don't need a big fancy grill for this meal, just a clay pot and some fire, truly.


We sparked up the Shichirin last night on a whim. The craving was for kebabs and well, if that's what is asked for, we make yakitori instead and the secret isn't in the meat, it's entirely the sauce. So before you prepare anything else, make your sauce.

Here's all you need:

  • 1/2 cup soy sauce

  • 1/2 cup sake

  • 1/2 cup pure orange juice

  • 1/4 cup caster sugar

  • 1/4 cup freshly grated old ginger (and all the juices that you squeeze out)

  • 3 tbsp quality honey

  • 2 tbsp toasted sesame oil

  • 1 tbsp hot sauce of your choice

  • 5-7 small garlic cloves, crushed

  • 1.5 tsp cornstarch

Combine everything except the cornstarch in a small pot and let it simmer for about 30 minutes on a low heat. Once done, take the cornstarch and mix it with a little bit of cold water and set aside. Grab a sieve and remove the solids from your sauce then return the pot back to the stove. Add the diluted cornstarch and keep stirring until the sauce starts to thicken. Keep it on a low heat for another 10-15 minutes and then remove it and set it aside.


To prep your protein and veg get yourself 4 boneless chicken thighs (always go for the dark meat for yakitori) and a small pork loin. Prepare small "skewer-able" pieces and then hit them with a simple combination of 1 part kosher salt, 1 part black pepper, 1/4 part garlic powder and 1/4 part onion powder. This is a simple "Go-To" all purpose rub that you can use on anything. Coat the meat and pop it back in the fridge for another hour. Prepare any veg you like. For last night's meal we used cherry tomatoes, baby zucchini, mini corn and some green onion.