Lazy ‘Yakitori’

Thank you for the 40 reports! This is an easy yakitori recipe where you cook the chicken in a skillet without skewers, then finish it under the broiler to get that classic grilled look. My kids loved it and said it was delicious!Recipe background:When I went shopping, my youngest kept begging for yakitori—'Buy yakitori! I want yakitori!'—but since it's expensive to buy, I decided to make it myself (haha). Just cooking it in a skillet didn't give it that grilled look, so I tried finishing it under the broiler, and my kids were thrilled with the result!

Since we end up taking the chicken off the skewers anyway, why not just skip them from the start? That’s how this recipe came to be!Recipe background:My family says, “It feels more authentic with skewers,” but honestly, this way is so much easier for the cook! The easier it is, the more often it shows up on our dinner table—so I hope they don’t mind. Sometimes I’ll make it the traditional way with skewers, though!

Featured in COOKPAD News & loved by 100 people! Enjoy authentic yakitori at home easily and economically with a skillet. I love yakitori, especially negima, but it always cools down by the time I get home from the yakitori shop. I wanted to enjoy lots of freshly grilled, hot yakitori, so I came up with this simple and delicious method. It's also great as a snack with beer or sake!

I wanted something cheap yet fulfilling for my kids who love yakitori. They ate it all up.Be careful not to over-boil, as this will toughen the meat.After the chicken is cooked and chopped, you may put it back in the sauce. This is good for times when the meat is still not completely cooked through.You can also put garlic in the oil when frying the chicken. For 4 servings. Recipe by Mamaushi

I always used to use the sauce that's made for grilled eel as yakitori sauce, but as that's a little sweet, I changed my recipe a bit to make a sauce that goes better with yakitori.Adjust the heat when simmering the ingredients. Recipe by Yuuyuu0221

I love yakitori, which is why I made this.Just boil the sauce enough so that it's a little thick. Delicious even when cold, great for bento lunch boxes. Recipe by Nonkinoko

I'm tweaking a recipe that I found from the net. This is quite easy and tasty. I made some for my kids' bento.

My family loves yakitori. Since there are lots of hungry boys in my family, it can get expensive to eat out. That's why we try to make it at home.Please adjust the sweetness of the sauce. When the chicken is freshly cooked, dip in the sauce. It prevents the chicken from getting dry. The oil that drips off the chicken when you dip the skewers in it gradually adds flavor to the sauce. You can pour the leftover sauce on top later, use it for a stir-fry, or pour it over rice. For 30 skewers. Recipe by Keikunno okusan

I made this for my boyfriend who loves meat and strong flavors, so that he'd enjoy eating fish too.For the best results, don't skip the step where you take out all the bones even if it's a bit of a bother.You can just have it as part of a regular meal with rice instead of turning it into a rice bowl. For 1 serving. Recipe by AyakoOOOOO

Yakitori is one of the most popular foods in Japan, found on the menu of izakaya restaurants, pre-cooked sold in supermarkets and of course you can make it at home! Usually cooked over charcoal or direct fire, but this recipe is cooked in a pan - easy!

I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer.Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point.If you don't have any honey, use sugar or sugar syrup instead.Try not to beat the egg too much. I think it tastes creamier that way.If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda

When I ran a shop, I used to make this in large quantities. Now, since it's just for my family, the recipe is in tablespoons. You can also use a ladle or any other measure.The origin of this recipeI tried to convert the sauce I used to make by eye into tablespoons.

I had lots of chicken breast meat at home, so I created this recipe.There is nothing special to note, so anybody can make this. You can make 5-6 skewers of yakitori from 1 chicken breast. Recipe by Makopunpun

I uploaded the recipe since I thought this dish was delicious, and doesn't smell fishy at all.The cooking time will probably vary depending on your pressure cooker.Our pressure cooker takes about 40 minutes, but please adjust as needed.It doesn't use water, so it should keep for a while.The canned tomatoes, onions, shimeji mushrooms, and white wine give this a delicious umami. Recipe by Umaechan

When the weather turns cool I want to eat simmered dishes as well as grated daikon radish. So I combined the two.Be careful not to overcook the nameko mushrooms and grated daikon radish - just cook it through quickly. Wipe off the fat that comes out of the chicken after frying it - don't put the fat into the simmering pot. For 2 servings. Recipe by Sho-korin

I often make this a lot and keep it in the fridge. We can use it for many cookings - for the ingredients of "bowl of rice" like "katsu-don (pork cutlet on rice)", or "takikomi-gohan (mixed rice)", or many "simmered foods". So maybe when you keep it for further use, it's better to make this lightly seasoned. Of course, it's tasty to have only by itself.

Since I had chicken...I think firm rice is more delicious than soft.So I recommend cooking for firm rice. It's also OK to use regular soy sauce! This is lightly seasoned, so adjust to your liking.Also check out my blog (Japanese only)http://tmnr14.blog17.fc2.com/ Recipe by Nico

With this recipe, it'll be just like you have a yakitori joint in your home.If you use an electric griddle, you can cook these without having to worry about the skewers or dividing the pieces evenly. Gather everyone around the griddle for a fun family event!Be careful not to poke yourself if you'd prefer using the bamboo skewers.Recipe by Puriman

I wanted to make yakitori-style chicken!Please make this with whatever vegetables you like!Adding water-dissolved flour at the end to create a nice thickness is also good. Recipe by Usagimam

My mother taught me this easy-to-remember and delicious teriyaki sauce before I went to the States so that I could introduce Japanese food to my host family.On the 2 tablespoons of waterI like the ratios of seasoning in this recipe, but for those of you who like stronger flavors, use 1 tablespoon of water or no water at all. Recipe by Maitsumu

I just wanted to eat chicken steak.As the chicken is marinated, make sure not to burn it when cooking! You only have to brown it lightly as it will cook through as you boil it down. Recipe by nani cafe

Thank you for making this recipe popular on March 6, 2016! Using budget-friendly, low-fat chicken breast, you can make delicious yakitori-style chicken tsukune at home.Recipe background:I love the tsukune from yakitori restaurants, so after lots of trial and error to recreate it at home, I finally perfected a tasty version and decided to share the recipe!

I love yakiniku, but skewering them is a real pain. I thought about making a rice bowl, and it was delicious.Cheap breast meat is also delicious.If you don't have time just massage in the flour and sake, you don't have to let it sit in the refrigerator. Recipe by Ryiaa mama

I was trying to think of a recipe to use chicken. I didn't feel like making fried chicken or chicken steak... so I went with yakitori!I recommend shaking the pan instead of using a spatula in Step 5, because the Japanese leek falls apart easily. For 2-3 servings. Recipe by *Anna*

Right now (since last year) I'm in the middle of measuring out all the ingredients for my best recipes that I just used to make from memory. It's hard work!We have a lot of guests over all the time, but as long as you prepare this yakitori in advance, it's really easy.I find this recipe so useful.All the steps are important, but it's really easy.In Step 9, be sure to simmer and reduce the sauce until it's just before it's burnt. This really makes the sauce fragrant and delicious, so it's very important.You can freeze the chicken at the Step 3 stage. It's very convenient if you have it in stock for emergency situations. Recipe by *ai*

My mother told me that I had to use a large saucepan when making simmered dishes, but I had trouble when cooking fish, because I couldn't turn it over easily. I thought it would be better in a frying pan, after all, a frying pan is large and wide and the fish won't burn. I tried it and it worked fine. Now, I always make fish dishes in the frying pan.It can be tricky to turn the fish over, so I used a spatula. It's easier if you use the edges of the pan to help you. The fish won't burn in a non-stick frying pan, so even beginners will find this easy. The fish will crumble if you leave the heat on high, so be careful. Recipe by cleam

I love homemade yakitori, but I hate the smoke filling the house after making them. I use a frying pan to resolve this problem. Marinate the chicken with sake first to make it tender even after sautéing in a frying pan. My yakitori sauceis also homemade, of course.Marinating chicken in sake makes it very tender, so marinate it for at least 30 minutes. Remove the excess fat when sautéing the chicken with kitchen paper and you will have lighter chicken. Grilling a whole piece of chicken thigh and cutting into bite-sized pieces is another option to make tasty chicken yakitori. Recipe by Heartful Kitchen Rei

I adjusted the amounts to tablespoons.When cooking, if it's over high heat it'll bubble over, so be careful.If measuring by the spoonful or ladleful, the key is to start with the sugar (before it gets soggy with the soy sauce and wet ingredients). Recipe by Chatamari

It's very easy and you only need simple ingredients, but it's actually really delicious. Honestly, I usually don't calculate the ingredient amounts since I can guess roughly more and less. Regardless of the quantities, it doesn't matter that much, it always tastes good! Grab a drumstick and take a big bite! (Don't bite your finger!) *note* You may like to put a little bit of mustard on the chicken when you eat it!