The pressure builds and you start counting down minutes until you eat. You can almost smell that soy glaze when the valve hiss lets out steam. You keep an eye on the float valve hoping it stays put while the broth depth is just right beneath the chicken skewers.
You got your sealing ring set up and the steam cues tell you the cooker is doing its thing. It’s kinda like waiting for a good surprise at the end of a long day. That quick hiss of steam every now and then just amps your hunger more.
As the minutes tick off, you get ready to hear the final release sound. You notice the aroma thickens and the kitchen starts to feel alive. You recall the first time you tried, and it was worth every second you waited.
Why This Recipe Works Every Single Time
- The chicken stays juicy and tender 'cause the pressure cooker seals in all the moisture real good.
- Soaking the bamboo skewers keeps 'em from burning when you give 'em a quick sear after cooking.
- The balance of soy sauce and mirin adds both salty and sweet flavors that hit just right.
- Alternating chicken and veggies on the skewers gives you a tasty combo in every bite.
- The broth depth is perfect so you get flavor without the chicken drowning in liquid.
All the Pieces for This Meal
- 15 bamboo skewers soaked in water for 30 minutes so they don’t burn up when you grill.
- 750g skinless chicken thigh fillets, cut into 2.5cm cubes. Dark meat is juicier which works best here.
- 30 green onion pieces sliced about 3cm long. The firm white and green parts add crunch.
- 4 small onions, cut horizontally into 1.3 to 1.5cm thick slices for layering on skewers.
- 10 thick asparagus spears trimmed to about 15cm length and thickness of about 1.3cm diameter.
- 40 thin streaky English bacon pieces around 7cm long that you wrap around asparagus.
- 185ml soy sauce for that salty umami punch you want from yakitori.
- 185ml mirin and 2 and a half tablespoons of sugar for a nice balance of sweet and tangy glaze.
The Exact Process From Start to Finish
First, soak your bamboo skewers in water for at least 30 minutes. This step is super important so they don’t get all burnt when you grill later.
Cut the chicken thighs into 2.5cm cubes. You want each piece bite-sized but not too small or they dry out quick.
Slice green onions into 3cm pieces, use just the firm white and green parts. Then cut your small onions horizontally into thick slices around 1.3 to 1.5cm. Trim your asparagus spears too to about 15cm long.
Start threading the chicken and green onion pieces on those soaked skewers. You wanna alternate ‘em so every bite has some chicken and fresh green onion crunch.
Thread small onion slices separately onto some skewers, these taste great grilled on their own. Wrap bacon around each asparagus spear and secure it with a skewer to hold it tight.
Heat up a grill or grill pan over medium-high heat and get ready. Lay down your skewers and grill for 3-4 minutes each side until the chicken is cooked through and the veggies get tender. Don’t forget to baste with your soy and mirin sauce mix for that authentic yakitori glaze.
Valve Hacks You Need to Know
- Listen for the valve hiss as a sign that pressure is building inside. It helps you know when the cooker reached heat.
- Make sure your sealing ring is properly fitted so you don’t get steam leaks. It keeps the flavors locked and the cooker working right.
- Watch the float valve, it pops up to show you the cooker is under full pressure. Don’t open 'til it drops or you risk undercooking.
- If you’re in hurry, do a quick release after cooking by carefully turning the valve to release steam fast, but watch out for hot steam shooting out!
What It Tastes Like Fresh From the Pot
Right off the cooker your chicken bites are super juicy with a sweet glazed coat that clings to every piece. That balance of salty soy and sweet mirin is just on point.
You notice the veggies still have a little snap to them, especially the green onions and asparagus wrapped in bacon. They keep their fresh flavor even after that quick pressure cook time.
The bacon adds a smoky fatness that makes every bite complex and satisfying. It’s not just chicken on a stick but a whole flavor party going on.
The aroma fills your kitchen with that cozy grilled smell that makes you wanna dive right in. It’s real comfort food with a little Japanese twist you gotta love.
Keeping Leftovers Fresh and Ready
If you got leftovers, wrap ‘em tight in foil or put in an airtight container. Keep refrigerated and they’ll stay good for 3 to 4 days.
Reheat gently in a grill pan or oven to keep the glaze sticky and the chicken juicy again. Avoid microwaving if you can ‘cause it can dry them out fast.
For longer storage, freeze the skewers wrapped in plastic wrap and foil to protect flavors. Thaw overnight in the fridge before reheating for the best taste.
Common Questions and Real Answers
- Can I use chicken breast instead of thighs? You can but thighs stay more tender and juicy under pressure cook. Breast might dry out faster.
- Do I have to soak bamboo skewers? Yeah, soaking stops ‘em from burning or cracking when on the heat. It works real good.
- Can I prepare skewers ahead of time? Totally. Just keep them covered in the fridge until you’re ready to cook.
- What if I don’t have a grill pan? Use a regular pan or broil in the oven. Just watch the skewers so they don’t burn.
- How long should I pressure cook? About 7 minutes at high pressure is perfect. More can make veggies mushy.
- Is the sugar necessary in the sauce? It balances the salty soy and gives that classic yakitori glaze. You can adjust but sugar helps a lot.
Yakitori (Japanese Skewered Chicken)
Ingredients
Ingredients
- 15 pieces Bamboo skewers soaked in water for 30 minutes
- 750 g Skinless chicken thigh fillets cut into 2.5cm cubes
- 30 pieces Green onion sliced about 3cm long (firm white and green parts only)
- 4 small Onions cut horizontally into 1.3 to 1.5cm thick slices
- 10 spears Asparagus thick, trimmed to about 15cm length and 1.3cm diameter
- 40 pieces English bacon thin streaky, around 7cm long
- 185 ml Soy sauce
- 185 ml Mirin
- 2.5 tablespoon Sugar
Instructions
Instructions
- Add soy sauce, mirin and sugar to a pot and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes to reduce by a third.
- Soak bamboo skewers in water for at least 30 minutes to prevent burning while grilling.
- Cut chicken thighs into 2.5cm cubes.
- Slice green onions into 3cm pieces using firm white and green parts. Slice small onions horizontally into thick slices (1.3-1.5cm). Trim asparagus spears to about 15cm length.
- Thread chicken and green onion pieces alternately onto soaked skewers for negima skewers.
- Thread about 5 pieces of chicken thigh onto skewers for momo skewers.
- Thread 2 onion slices onto each skewer for onion rings.
- Blanch asparagus in boiling salted water for 30 seconds, cool in ice water, cut into 3cm pieces. Wrap bacon around pieces (except last 2) and thread onto skewers.
- Heat grill or grill pan over medium-high heat. Grill chicken and onion skewers 3-4 minutes per side, basting with sauce for glaze.
- Grill bacon & asparagus skewers for 3 minutes per side without basting until bacon is golden.
- Alternatively, grill skewers under oven grill/broiler on a rack 5cm from heat source, basting with sauce, turning and cooking until slightly charred and cooked through.
- Remove skewers from grill and serve immediately.
