Yakitori is a Japanese type of skewered chicken, which is considered one of the tastiest snacks that you can get at an Izakaya.
Let’s take a closer look at how Yakitori is actually made: The preparation of Yakitori involves skewering the meat with a type of skewer which is typically made of steel, bamboo, or similar materials. In order to facilitate even cooking, the meat is cut into small, roughly uniform shapes. Afterwards, they are grilled over a charcoal fire. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor.
This allows for the ingredients to cook quickly while imparting a crunchy texture to the skin. While gas and electric heat sources can be used, they do not develop the same aromas or textures as charcoal-cooked yakitori. During or after cooking, the meat is seasoned with tare sauce or salt.
Yakitori is not limited to speciality shops, however. It is readily found on the menus of Izakaya all across Japan and is also sold pre-cooked, as frozen vacuum packs. Due to a wide diversity in cuts and preparation methods, Yakitori takes on many forms.