Yakitori: Japan’s delectable street food

Just west of Tokyo’s Shinjuku station, the busiest train station in the world, the air is said to be heavy with the irresistible aroma of chicken cooking on charcoal grills.

This is Yakitori Alley (though it also has a less appealing name), perhaps the greatest concentration of yakitori street food stalls in all of Japan. If you don’t happen to be there, don’t worry: Yakitori is popular throughout the country.

And if you aren’t in Japan, that’s also no problem. You can easily make it yourself at home. It only takes a few minutes to make one of Japan’s most addictive street treats.

Yakitori with tare are usually made with small pieces of chicken thigh meat alternated with a form of onion. In Japan, they use long onion, which is sort of a cross between green onions and a leek. But I couldn’t find long onion, so I just used pieces of green onion.

YAKITORI WITH SHIO

Yield: 10 servings

1 pound boneless, skinless chicken breasts

2 teaspoons salt

Oil (for cooking on stove only)

Lemon wedges, optional

Togarashi (seven-ingredient chile pepper mix), optional

Yuzukosho (chili pepper paste), optional

Note: Togarashi and (sometimes) yuzukosho are available at international markets.

1. If grilling, soak bamboo skewers in water at least 30 minutes and set grill for direct heating. Lightly oil a large skillet if using the stove.

2. Dice chicken into bite-sized pieces of equal size. Thread 3 to 4 pieces on each skewer (or 2 skewers side by side, for easier turning). Sprinkle the chicken on each skewer with a good pinch or two of salt.

3. Place skewers on grill directly over heat and cook, turning once or more, until thoroughly cooked, or cook several skewers at once in a skillet over medium-high heat, turning once or more, until thoroughly done. Remove from heat and serve with slices of lemon, togarashi and yuzukosho if desired.

Per serving: 66 calories; 3 g fat; 1g saturated fat; 33 mg cholesterol; 10 g protein; no carbohydrate; no sugar; no fiber; 486 mg sodium; 3 mg calcium

REBA (CHICKEN LIVERS)

Yield: 8 servings

1 pound chicken livers

Salt

Vegetable oil (if using stove)

1. If grilling, soak bamboo skewers in water at least 30 minutes and set grill for direct heating. Lightly oil a large skillet if using the stove.

2. Thread 1 liver on a skewer (or 2 skewers side by side, for easier turning), and sprinkle generously with salt. Place skewers on grill directly over heat or on a large skillet in batches over medium-high heat. Turn a few times until thoroughly cooked. Remove from heat and serve.

Tribune News Service