Yakitori

Yakitori (焼き鳥, やきとり, ヤキトリ), grilled chicken, is a Japanese type of skewered chicken.

The preparation of Yakitori involves skewering the meat with kushi (串, くし), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt .

Preparation

As they are designed for convenience and portability, yakitori are typically cooked using methods which are easy to transport or stow away.

Traditionally, this was accomplished by using portable charcoal grills. This is the method most often employed by yatai, however, restaurants may use stationary grills, and depending on the situation, higher quality binchōtan charcoal.

For home use, various appliances known as takujō konro (卓上コンロ (mini griller)) or Yakitori-ki (焼き鳥器 (Yakitori device)) are used. Yakitori-ki are small electrical appliances which use a heating element similar to that of a broiler or toaster to cook the food placed on top.