Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4 (approx. 12-16 skewers)
Prep: 60 mins
Cook: 20 to 30 mins
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I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.
SEE ALL MY RECIPES I have always found myself drawn to the vibrant, bustling atmosphere of Japanese izakayas. These informal gastropubs are a cornerstone of Japanese social life, places where friends gather after work to unwind, share small plates, and enjoy a drink. Among the myriad of delicious offerings, one dish consistently captures my heart and palate: Yakitori Chicken Skewers.
Yakitori, which literally translates to “grilled bird,” is more than just chicken on a stick. It’s an art form, a philosophy of utilizing every part of the chicken, from succulent thigh meat (momo) to crispy skin (kawa), tender breast (sasami), and even internal organs like liver (reba) and heart (hatsu). Each skewer is meticulously prepared, seasoned, and grilled over charcoal, often Binchōtan, a premium Japanese charcoal that burns cleanly and at a high heat, imparting a unique smoky aroma without acridness.
The origins of yakitori can be traced back to the Edo period in Japan (1603-1868), though it truly gained widespread popularity in the post-WWII era. As Japan rebuilt, street vendors began serving these convenient, flavourful skewers to hungry commuters and revellers, making it an accessible and beloved street food. Today, yakitori restaurants range from humble stalls to Michelin-starred establishments, each with their own secret tare (sauce) recipes, passed down through generations. The beauty lies in its simplicity: quality ingredients, precise grilling, and the perfect balance of sweet and savoury notes from the tare.
Crafting Authentic Yakitori Chicken Skewers
While the traditional method involves binchōtan and specialized grills, I’ve adapted this recipe to be achievable in a home kitchen, allowing you to recreate the magic of authentic Yakitori Chicken Skewers using a grill pan or outdoor grill. The key is in the preparation of the chicken and the balance of the tare sauce, which is both a glaze during cooking and a dipping sauce. I find that making your own tare truly elevates the dish, giving you a depth of flavour that store-bought versions simply can’t match. This recipe for Yakitori Chicken Skewers will guide you through creating that perfect, juicy bite, steeped in tradition and flavour.
Ingredients
For the Yakitori Chicken:
- 1.5 lbs (about 680g) boneless, skin-on chicken thighs
- 12-16 wooden or bamboo skewers (approx. 6-inch length)
- 1 tablespoon neutral oil (e.g., canola, vegetable, grapeseed) for brushing the grill
- Optional Garnish: Finely sliced green onions or shichimi togarashi (Japanese seven-spice blend)
For the Tare (Yakitori Glaze & Sauce):
- 1/2 cup soy sauce
- 1/2 cup mirin (sweet Japanese cooking sake)
- 1/4 cup sake (Japanese rice wine)
- 2 tablespoons granulated sugar
- 1 small piece fresh ginger (about 1 inch), thinly sliced (optional)
- 1-2 green onions (white and light green parts), roughly chopped (optional)
Suggested Equipment
- Small saucepan
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Shallow dish or tray for soaking skewers
- Grill (outdoor gas/charcoal, or indoor grill pan)
- Tongs
- Basting brush
- Meat thermometer (optional, but recommended for food safety)
Instructions
- Prepare Skewers & Chicken: If using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. While skewers are soaking, pat the chicken thighs dry with paper towels. Cut the chicken into bite-sized pieces, roughly 1.5-inch cubes, ensuring each piece has a good mix of meat and skin.
- Make the Tare Sauce: In a small saucepan, combine the soy sauce, mirin, sake, and sugar. If using, add the sliced ginger and chopped green onions. Bring the mixture to a gentle boil over medium heat, then immediately reduce the heat to low and simmer for 10-15 minutes, or until the sauce has slightly thickened and is glossy. The volume should reduce by about 25-30%. Remove from heat, discard ginger and green onions (if used), and set aside.
- Skewer the Chicken: Thread the chicken pieces onto the soaked skewers. Aim for 3-4 pieces per skewer, arranging them so they lie flat and are evenly spaced. Try to alternate meat and skin sections.
- Preheat Grill: Preheat your grill (charcoal, gas, or grill pan) to medium-high heat. If using a grill pan, brush lightly with neutral oil.
- Grill Yakitori Chicken Skewers: Place the Yakitori Chicken Skewers on the hot grill. Cook for 2-3 minutes per side, turning occasionally, until the chicken is lightly browned.
- Glaze and Finish: During the last 5-7 minutes of cooking, begin brushing the skewers generously with the prepared tare sauce. Turn the skewers frequently, brushing with more sauce each time, allowing the sauce to caramelize and create a beautiful glaze. Continue grilling until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Remove the Yakitori Chicken Skewers from the grill. Serve immediately, perhaps with a side of extra tare for dipping, and garnish with sliced green onions or a sprinkle of shichimi togarashi if desired.
Notes
- Soaking Skewers: Don’t skip soaking wooden skewers! It prevents them from charring and breaking during grilling.
- Chicken Cut: While I recommend boneless, skin-on chicken thighs (momo) for the best flavour and juiciness, you can also use chicken breast (sasami) or even make chicken meatballs (tsukune) for a different texture. If using breast, be careful not to overcook it, as it dries out easily.
- Tare Consistency: The tare should be thick enough to cling to the chicken but still pourable. If it gets too thick, you can thin it with a little water or mirin. If it’s too thin, simmer it for a few more minutes.
- Grilling Technique: Charcoal grilling truly gives the most authentic flavour, but a grill pan works wonderfully indoors. For outdoor grilling, I often use a two-zone method (direct and indirect heat) to get a good char and then finish cooking gently.
- Alternative Ingredients: For the tare, some recipes include a touch of honey or brown sugar for extra richness. You can also add a pinch of dashi powder for umami depth.
- Storage: Leftover cooked Yakitori Chicken Skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven. Tare sauce can be stored in the refrigerator for up to 2 weeks.
- Vegetable Skewers: You can make delicious vegetable yakitori alongside your chicken. Try bell peppers, shiitake mushrooms, leeks, or even cherry tomatoes. Grill them similarly, brushing with tare.
- Presentation: For an authentic touch, arrange the skewers neatly on a long, narrow plate.
Nutrition
Estimated per serving, based on 4 servings:
- Calories: Approximately 350-400 kcal
- Protein: 35-40g
- Fat: 18-22g (primarily from chicken skin)
- Saturated Fat: 5-7g
- Carbohydrates: 10-15g (primarily from tare sauce sugars)
- Sugars: 8-12g
- Sodium: 800-1000mg (can be reduced by using low-sodium soy sauce or less tare)
- Cholesterol: 100-120mg
Note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and preparation methods. The sodium content is relatively high due to the soy sauce; consider using low-sodium soy sauce if you are mindful of sodium intake.
How To Interpret Nutrition Information
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