Nagoya-style Ankake Yakitori: Thick Sauce Grilled Chicken Skewers (Nagoya no Ankake Yakitori: Atsugiri Sauce Yaki Tori)

Nagoya no Ankake Yakitori, or Nagoya-style Ankake Yakitori, is a popular dish in the Aichi Prefecture of Japan. This dish features grilled chicken skewers coated in a thick, savory sauce, making it a delicious and satisfying meal.

Nagoya-style Ankake Yakitori: Thick Sauce Grilled Chicken Skewers (Nagoya no Ankake Yakitori: Atsugiri Sauce Yaki Tori)

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 1/4 cup sake (Japanese rice wine)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 8 bamboo skewers, soaked in water

Instructions

  1. Cut the chicken thighs into bite-sized pieces and thread them onto the soaked bamboo skewers.
  2. In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  3. In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens.
  4. Heat a grill or stovetop grill pan over medium-high heat. Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked and slightly charred.
  5. Brush the thickened sauce onto the grilled chicken skewers, coating them evenly. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
12g

Supplies

Grill or stovetop grill pan Saucepan Small bowl

Tools

Grill tongs Basting brush

Serving suggestions

Serving suggestions: Serve the Nagoya-style Ankake Yakitori with steamed rice and a side of pickled vegetables for a complete meal.

Tips & tricks

Tips: Soaking the bamboo skewers in water helps prevent them from burning during grilling.

Cost

$15