How To Make Oven-Roasted Japanese Yakitori, Chicken Thigh, Gizzard, Skin

At home, you can easily enjoy authentic yakitori using an oven. I will introduce two flavors: homemade sauce and salt & black pepper. The classic Yakitori side cabbage is also delicious with a homemade addictive sauce with rich flavor of garlic and chili peppers.

Please enjoy the feeling of an izakaya yakitori restaurant while staying at home.

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00:13 De-Bone Chicken Thigh
01:50 Prepare Chicken Gizzards
04:20 How To Make Yakitori Sauce
05:54 How To Make Cabbage Sauce
07:14 Preparing Chicken Skin Yakitori
08:29 Precook Chicken Skin Yakitori
11:19 Putting The Yakitori Together
14:25 Preparing The Yakitori For The Oven
15:14 Making Cabbage Side

● Ingredients

・Skewers

～Yakitori～
・Chicken thigh with skin … 2
・Gizzard … Appropriate amount
・Chicken skin … Appropriate amount (1 skewer can be made from skins of 2 thighs)
・Onion … 1/2
・Green pepper … 1/4~1/2

・Shichimitogarashi

～Yakitori Sauce～
・Soy sauce...180ml
・Sugar... 180ml
・Mirin … 60ml
・Sake … 60ml
・Garlic ... 2 cloves

～Cabbage Side Dish～
・Cabbage

・Sake … 50ml
・Mirin … 50ml
・Vinegar … 50~70ml
・Soy sauce... 1/2 tbsp
・Salt... 1/2 tbsp
・Sugar... 1 teaspoon
・Hondashi … 1 teaspoon
・Sesame oil... 1/2 tbsp
・Grated garlic... 1/2 tbsp
・Chilli pepper

● Cooking Recipe

【Yakitori】
① Wrap the bottom half of the bamboo skewer in a wet paper towel to keep it moist. This helps the skewers to not burn in the oven.

② Remove the skin from the chicken thighs, cut into 2 cm cubes, and lightly season with salt and black pepper. For the gizzards, cut off Ginkawa (the white part) and Engawa (thin meat part around gizzard), and season with salt and black pepper. The Ginkawa and Engawa make a delicious snack. See the recipe below.

③ Crush the garlic and add to a small pot along with the yakitori sauce ingredients and heat. After coming to a boil, simmer over med-low until thickened (about 5-8 minutes), and let cool. Once cool, pour sauce into a narrow glass that the skewers can be fully immersed in. This is a good time to make the Cabbage Sauce - see below.

④ Cut skin into 1.5~2 cm wide strips. While skewering, wrap the skin so that the outside faces outwards. When finished, crumple aluminum foil up and stretch it back out. Place on an oven tray and roast (preheated) at 400F for ~10 minutes. Once pre-cooked, let soak in the Yakitori Sauce.

⑤ While pre-cooking the skin, cut the skinned chicken into 2 cm cubes and season with a little salt and black pepper. Cut off the white part of the gizzard and season with a little salt and black pepper. Cut the onions and green peppers into 1.5~2cm cubes. Skewer chicken and onion alternately. Skewer the gizzard and bell pepper in the same way. It's also delicious if you make a combination of chicken and onions.

⑥ For the meats for salt seasoning, spray sake or lightly brush sake on the surface and sprinkle with salt. For things to be roasted with sauce, soak them in the sauce in a glass before putting them on the oven.

⑦ Place the skewers on top of a greased oven rack (with a tray underneath to catch drippings). Slide into a preheated oven at 400-420F for ~8 minutes.

⑧ Prepare the cabbage side dish while the skewers are in the oven.

⑨ When the skewers have cooked for ~8 minutes, dip/baste the yakitori in the prepared sauce and return to the oven for another 10 minutes. Flip the skewers and dip/baste and return to oven for another 5 minutes. Repeat this 5 minute cycle once more - dipping/basting as often as possible. The degree of roasting differs depending on the oven, so please check the degree of cooking from time to time while roasting. Total cooking time should be around 20 minutes.

⑩ When eating, serve with shichimitogarashi and/or salt to the side if you like

【Cabbage for side】
① Cut the cabbage into easy-to-eat pieces
② Bring the sake and mirin to a boil. When the alcohol evaporates, add vinegar, soy sauce, salt, sugar, Honddashi, and sliced ​​chili peppers and bring to a boil. Finally add garlic and sesame oil
③ Put the cabbage and sauce in a zip bag before serving, and shake to mix. Put the remaining sauce on a separate plate and eat while dipping

【Gizzard Ginkawa And Engawa Snack】
① Cut the Ginkawa and Engawa into one-bit-size pieces
② Bring water, ginger slices, and sake to a boil. Add the Ginkawa and Engawa when boiling and simmer for about 30~40 minutes.
③ Once cooked, drain away the water and soak in ponzu sauce for 2-3 hours.
④ When ready to eat, add Momiji-Oroshi (or grated daikon radish and ichimi togarashi) and finely chopped green onions.

● Cooking tips
・When simmering the yakitori sauce, remove from heat before overly thick as it will further thicken as it cools.
・The leftover sauce can be boiled down a little and used as a teriyaki sauce for meat dishes or as a seasoning, which is convenient and waste-free.