Yakitori, one of Japan’s most delicious and portable snacks, comes in both salty and salty-sweet varieties. Typically skewered and then grilled, our yakitori recipe flips the standard method on its head. First we sous vide chunks of chicken thigh in a salty sweet marinade of soy sauce, mirin, sake, and sugar. Then we thread the chicken onto skewers and broil until crisp. The skewers make flipping the chicken easier and provide more portability to the finished dish. If using wooden skewers, be sure to soak them for at least an hour before using.
Yakitori Chicken Thighs
- ¼ cup soy sauce
- ¼ cup mirin
- 1 tbsp sake
- 2 tbsp brown sugar
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1) In a large bowl whisk together soy sauce, mirin, sake, and brown sugar until combined. Set aside ¼ cup sauce.
2) Season chicken lightly with salt and add to marinade, stirring to coat. Transfer chicken and marinade to a vacuum bag and seal. Place bag in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 160°F for 1 hour
Top Zone: None
3) After the chicken has finished cooking, remove chicken from bag and thread onto skewers, packing them tightly.
4) Transfer skewers to a clean, dry Suvie pan (for Suvie 3.0, we recommend elevating the skewers on the roasting rack, handle-side down). Brush some of the reserved marinade over the chicken and return pan to your Suvie. Broil for 10 minutes, or until golden brown and spotty. Flip chicken over and broil on the other side for 10 minutes. Garnish with scallions and serve with extra sauce on the side.
Nutritional Information per serving (4 servings per recipe): Calories 320, Total Fat 17g, Total Carbohydrates 15g, Total Sodium 1180mg, Total Protein 21g