Though I often found it served from flat tops by street vendors, yakitori is grilled skewers made from all parts of the chicken, including chicken breast, chicken thighs, hearts, and gizzards.

When the chicken is browned, lightly baste the balls with the yakitori sauce. Place the skewers on a serving plate and drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion ...

Traditional yakitori typically calls for the use of chicken thigh, but if you prefer, Chicken Breast is also a viable alternative. While mirin is traditionally used to make the tare sauce ...

Cut the chicken into generous 2.5cm pieces. Combine the soy sauce or tamari, mirin, sake, brown sugar, crushed garlic and grated ginger in a small saucepan. Bring slowly to the boil and cook for 7 ...

Torikizoku, a yakitori chain with more than 600 locations in Japan, opened its first U.S. location in Torrance on January 24, ...

Following the November opening of Yakitori Washokudo ... not least the thigh that stars in classic preparations such as negima ($6), where the chicken shares stick-space with bolts of spring ...