Season Spoon

Tag: Japanese street food

  • Chicken Yakitori (Japanese Grilled Chicken Skewers)

    Chicken Yakitori (Japanese Grilled Chicken Skewers)

    Yakitori is one of Japan’s most beloved street foods—skewers of juicy chicken, grilled over charcoal and glazed with a sweet-savory tare sauce. The word yakitori literally means “grilled bird,” and while you can find everything from chicken skin to liver on a skewer, the classic version features tender chicken thigh and scallions.

    The tare sauce—a reduction of soy sauce, mirin, sake, and sugar—is the soul of yakitori, caramelizing on the grill and creating a glossy, irresistible coating. While traditionally cooked over binchotan charcoal, these skewers work beautifully on a gas grill or even in a cast iron pan. Serve them as an appetizer or main course for a taste of Japanese izakaya at home.

    Ingredients

    For the Tare Sauce:

    • ½ cup (120ml) soy sauce (low sodium recommended)
    • ½ cup (120ml) mirin (sweet Japanese rice wine)
    • ¼ cup (60ml) sake (or dry white wine)
    • ¼ cup (50g) brown sugar
    • 2 cloves garlic, smashed (optional)
    • 1-inch piece ginger, sliced (optional)

    For the Chicken Skewers:

    • 1½ lbs (680g) boneless, skinless chicken thighs
    • 4 scallions (green onions), cut into 1-inch pieces
    • Bamboo skewers (soaked in water for 30 minutes)

    For Garnish:

    • 1 tablespoon sesame seeds
    • 2 green onions, thinly sliced
    • Shichimi togarashi (Japanese seven spice, optional)

    Instructions

    1. Make the Tare Sauce: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger (if using). Bring to a simmer over medium heat, stirring until the sugar dissolves.

    Reduce heat to low and simmer for 10 to 15 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and strain out the garlic and ginger if desired. Set aside half of the sauce for serving and use the other half for basting.

    2. Prepare the Chicken: Cut the chicken thighs into 1-inch pieces. Thread the chicken and scallion pieces onto the soaked bamboo skewers, alternating chicken and scallion. Use about 4 to 5 pieces of chicken per skewer.

    3. Preheat the Grill: Preheat a gas or charcoal grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C). Clean and oil the grates to prevent sticking.

    4. Grill the Skewers: Place the skewers on the grill. Cook for 2 to 3 minutes per side, turning occasionally. During the last few minutes of cooking, brush the skewers with the basting tare sauce, turning and brushing 2 to 3 times to build up a glossy glaze.

    The chicken is done when it reaches an internal temperature of 165°F (74°C) and the sauce is caramelized.

    5. Serve: Transfer the skewers to a serving platter. Drizzle with the reserved tare sauce. Garnish with sesame seeds, sliced green onions, and a sprinkle of shichimi togarashi if desired. Serve immediately.

    This Chicken Yakitori brings the authentic flavors of Japanese street food to your grill—sweet, savory, and utterly addictive.

  • Yakisoba (Japanese Stir-Fried Noodles)

    Yakisoba (Japanese Stir-Fried Noodles)

    If you’ve ever been to a Japanese festival or street food stall, you’ve likely encountered yakisoba—the irresistible stir-fried noodles sizzling on a hot griddle, filling the air with a sweet-savory aroma.

    This classic Japanese dish combines tender wheat noodles with thinly sliced pork, cabbage, carrots, and onions, all tossed in a thick, tangy sauce that’s similar to Worcestershire but uniquely Japanese.

    Topped with a drizzle of Japanese mayonnaise, a sprinkle of aonori (seaweed), and a side of pickled ginger, it’s a complete meal that comes together in under 20 minutes. Better than takeout and endlessly customizable, yakisoba is the perfect quick weeknight dinner.

    Ingredients

    For the Yakisoba:

    • 3 packs (about 18 oz / 500g) fresh yakisoba noodles (or 10 oz dried ramen-style noodles)
    • 2 tablespoons vegetable oil, divided
    • ½ lb (225g) pork belly or pork shoulder, thinly sliced
    • ½ onion, thinly sliced
    • 1 carrot, julienned
    • 2 cups cabbage, thinly sliced
    • 2 green onions, cut into 2-inch pieces

    For the Yakisoba Sauce:

    • 3 tablespoons Worcestershire sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon ketchup
    • 1 tablespoon sugar
    • 1 teaspoon sesame oil

    For Topping:

    • Japanese mayonnaise (Kewpie)
    • Aonori (dried seaweed flakes)
    • Pickled red ginger (beni shoga)

    Instructions

    1. Prepare the Noodles: If using fresh yakisoba noodles, place them in a colander and pour boiling water over them to separate. Drain well and toss with a little oil to prevent sticking. If using dried noodles, cook according to package directions, drain, and rinse with cold water.

    2. Make the Sauce: In a small bowl, whisk together the Worcestershire sauce, oyster sauce, soy sauce, ketchup, sugar, and sesame oil. Set aside.

    3. Stir-Fry the Pork and Vegetables: Heat a large wok or skillet over high heat. Add 1 tablespoon of oil. Add the pork and stir-fry for 2 to 3 minutes until browned.

    Remove and set aside. Add the remaining 1 tablespoon of oil to the wok. Add the onion and carrot, stir-frying for 1 minute. Add the cabbage and stir-fry for another 1 to 2 minutes until slightly wilted but still crisp.

    4. Add the Noodles and Sauce: Return the pork to the wok. Add the noodles and the prepared sauce. Toss everything together using tongs or two spatulas for 2 to 3 minutes until the noodles are evenly coated and heated through. Add the green onions and toss for another 30 seconds.

    5. Serve: Transfer the yakisoba to serving plates or bowls. Drizzle with Japanese mayonnaise, sprinkle with aonori, and top with a small pile of pickled red ginger. Serve immediately.

    This Yakisoba brings the vibrant flavors of Japanese street food to your kitchen—quick, satisfying, and endlessly customizable.