Kushiyaki and Yakitori what’s the difference? Kushiyaki is a word that is used as a generic name for grilled and skewered meats regardless whether it is poultry or not, vegetable or meat. Yakitori on the other hand is a term used for grilled and skewered chicken and its innards like the meat itself or in combination with others i.e. momo / thighs, negima / chicken and spring onions, tsukune / chicken meatballs, kawa / chicken skin, hatsu / chicken heart, shiro / chicken intestines, nankotsu / chicken cartillage and etc. Apart from the choice of meat cooking method is very similar where it is seasoned with tare sauce or simply just salt.

It’s a very simple dish using simple ingredients, perhaps one of the biggest effort to satisfaction ratio in the food world hence it very popular in Japans Izakaya. Perfect with beer or other drinks while you enjoy it with the company of your friends or family after a hard day’s work.

Prep time
Cook time
Total time
Serves: 20pcs
  • 20 pcs cubed meat or innards (chicken, pork, beef. etc.)
  • 1½ tbsp sugar
  • 2 tbsp sake
  • 3 tbsp mirin
  • 3 tbsp soy sauce
  • ½ tsp ginger paste
  • 1 tsp cornstarch
  1. In a sauce pan mix together sugar, sake, mirin, soy sauce, ginger paste and cornstarch. Mix well until free of lumps then place on stove top, using high heat boil the mixture and simmer for a minute or until sauce thickens.
  2. Season your meat with salt and pepper then place 3 cubes on each skewer.
  3. Grill the meat while brushing with soy sauce mixture occasionally.
  4. Remove from grill then serve, enjoy with beer or sake.



3 Responses

  1. suituapui says:

    I’ve had Yakitori before, can’t recall if I ever had this Kushiyaki.

  2. mjskitchen says:

    So easy and so yummy! I haven’t had these in years and your pictures remind me of what I’ve been missing.

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