A must-have at yakitori restaurants are these juicy, flavorful, and scrumptious treats. The most delicious recipe I’ve ever had.

Yakisoba, or Japanese grilled chicken skewers, is the latest Japanese delicacy I’ve fallen in love with. Yakisoba, or grilled chicken meatballs, is one of the most popular yakitori dishes in Japan.

My name is Tsukune, and I’m a yakitori-obsessed crazy. Yummy, juicy, and a must-have item at yakitori restaurants or izakayas, they are my favorite (Japanese pub-like restaurants serving sake, yakitori and small dishes).

The grilled chicken meatballs I made from Emi Kazuko’s “Japanese Cooking” cookbook were delicious.

To sum it up, I had a good time and was happy with the final product, particularly the photos of my yakitori…. Yakitori/grilled chicken meatballs can be made at home.

Each serving of this recipe has only 243 calories.


  • 311 g of minced skinless chicken
  • 6 tablespoons of dried bread crumbs
  • 2 eggs
  • 2 teaspoons of plain all-purpose flour
  • 2 teaspoons of corn starch
  • 2 inches of fresh ginger root, grated
  • 1/2 teaspoon of salt
  • Bamboo skewers


  • 1/3 cup of mirin
  • 2 tablespoons of low-sodium soy sauce
  • 1 tablespoon of sugar


  1. Blend all of the chicken ball components except the ginger in a food processor until smooth. After wetting your hands, scoop up a tablespoon of the mixture and hold it in your palm. Form a ball with the size of a golf ball using your hands.
  2. Grate the ginger and pour the liquid into a small bowl. Toss the pulp. Add the ginger juice to a pot of boiling water and let it simmer for a few minutes.
  3. Chicken balls should be added and boiled for about 7 minutes, or until the meat color has changed and the balls float to the top. A plate covered in a sheet of paper towels is ideal for draining.
  4. To make the yakitori sauce, combine all of the sauce ingredients in a small saucepan, boil the mixture, and then decrease the heat to simmer for about 5 minutes, or until the sauce is somewhat reduced. A small bowl is ideal.
  5. Each bamboo skewer should have 3-4 balls on it. Bake or broil the skewers in the oven or on a grill outside (preferred). As they begin to brown, baste them with yakitori sauce and stir them regularly. If desired, top with shichimi togarashi (a Japanese chili powder and sesame seed mixture) and yakitori sauce before serving hot. Serves four to six.
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