Grill & BBQ
Yakitori Tare
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Yakitori with boiled ginger tare. This stand-alone book version supplements Yakitori Negima with its own list of ingredients and preparation.
Timing
- Preparation: 25 min.
- Cooking: 18 min.
- Minimum core temperature for poultry: 74 °C.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 270 kcal
- Protein
- ≈ 31.7 g
- Carbohydrates
- ≈ 13.6 g
- Fat
- ≈ 8.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Reis-Mirin (Clearspring Referenz, je 100 ml; Fett <0,5 g als 0,25 g modelliert)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 600 g chicken leg meat · ≈ 600 g · Assumed quantity / reference product
Hähnchen Fleisch, ohne Haut, roh (V413000) - 70 ml soy sauce · ≈ 70 g · Assumed quantity / reference product
Sojasauce/Sojasoße (R143000) - 60 ml mirin · ≈ 60 ml · Assumed quantity / reference product
Reis-Mirin (Clearspring Referenz, je 100 ml; Fett <0,5 g als 0,25 g modelliert) (MIRIN_CLEARSPRING) - 2 tablespoons sugar · ≈ 24 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 1 teaspoon ginger · ≈ 5 g · Assumed quantity / reference product
Ingwer/Ingwerwurzel, roh (R211200)
Not included in the base calculation
- 10 grill skewers · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g chicken leg meat
- 70 ml soy sauce
- 60 ml mirin
- 2 tablespoons sugar
- 1 teaspoon ginger
- 10 grill skewers
Instructions
- Simmer the soy sauce, mirin, sugar and ginger in a saucepan until reduced to a glossy tare sauce.
- Set aside half the sauce as a dip before it comes into contact with the meat.
- Dice the chicken, put it on skewers and grill it all over over medium grill heat.
- Glaze with the grilling tare and reach a core temperature of at least 74 °C; serve with the clean reserved sauce.
Tips
- Equipment: Konro / charcoal barbecue
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Apply a thin layer of sugary tare several times towards the end.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
