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 ...

Traditionally, yakitori specifically refers to grilled chicken parts (yaki means skewers and tori means chicken). Here, juicy dark thigh meat is marinated briefly in mirin (sweet rice wine), sake and ...

Chef Devin Hashimoto shares traditional Japanese grilling techniques and a few of his favorite robatayaki-style recipes. We apologize, this video has expired. Shrimp is a classic for grilling, and ...

This recipe is made with flank steak, which is great for grilling, and the yakitori sauce can also be used for many other proteins, including chicken and seafood. Technique tip: For the tenderest ...

In the chicken mince, add chopped onions, carrots, mushrooms and lemon rind. 2. Mix in the egg whites (mix with hands). Add soya, mirin, sake and sesame seeds. 3. Press with hands and make small balls ...

Baked domestic poultry with charcoal fire, combined with thick and sweet soy sauce sauce "Hot Foods" Yakitori Taste "with quail eggs"Toritama taste"is. I tried actually to purchase and eat it because ...

canned yakitori has been on the market since 1970 and has been a popular product for many years. Normally, the content of one can is 85 grams, but in reality, there are cans of a tremendous size of ...

1. Cut each chicken thigh crosswise into three pieces. In a medium bowl, prepare the yakitori sauce by combining the soy sauce, mirin and sake. Set aside 3 tablespoons in a separate bowl. Add the ...