So I finally got around to trying momo yakitori last weekend! Heard people raving about it online, decided to dive in myself. Wanted to know what the fuss was all about.
Stumbled Upon This Stuff
It started at this hole-in-the-wall Japanese pub downtown. Saw “momo yakitori” on the specials board and asked the guy behind the counter.
- “It’s basically chicken thighs grilled on sticks,” he shrugged.
- Looked simple enough on the plate.
- Took one bite – wow. Juicy? Check. Smoky? Big time.
Couldn’t get that flavor outta my head. Went straight home thinking, “Gotta try making this myself.”
The Chaotic Grocery Trip
Next morning, hit the supermarket. Had no clue what I needed. Grabbed stuff that looked right:
- Skin-on chicken thighs (bone-in? Deboned? Grabbed both).
- Soy sauce, mirin, sake – found ’em in the “Asian foods” aisle.
- Brown sugar? Sure.
- Searched EVERYWHERE for actual bamboo skewers. Ended up with some flimsy wood ones.
Already felt messy. But whatever, pressed on.
Prep Was Messier Than I Thought
Got home, washed the thighs. Started chopping. Aimed for even, bite-sized chunks. Mine? All weird shapes and sizes. Skewering was a whole other fight.
- Soaked those stupid wood sticks like the internet said. For 30 whole minutes.
- Tried threading chicken onto the soggy sticks. Chicken chunks kept twisting.
- Made a terrible pile of lopsided skewers. Looked sad.
Made the sauce while cussing at the chicken. Mixed soy, mirin, sake, and a bunch of brown sugar in a pot. Heated it, stirred like crazy. Watched it bubble and thicken. Smelled pretty damn good, gotta admit.
The Grilling Disaster (And Win)
Fired up my dinky little charcoal grill. Didn’t get it hot enough first try. Skewers just sat there steaming.
- Got impatient. Fanned the coals way too hard. Whoosh! Got a mini inferno.
- Flames licked the skewers. Skin charred FAST. Scorched the first few.
- Pulled ’em off quick. Looked like sad little black cigars.
Took a breath. Moved the rest to a less hot spot. Brushed on that glossy sauce. Turned the sticks slowly, patiently this time. Saw the sauce caramelize into this sticky, shiny coating.
That smell? UNREAL. Smoky, sweet, meaty. Knew I was onto something.
The Taste Test (Finally)
Plated up the survivors. Looked rough around the edges but way better than batch one. Took a bite.
- Chicken? Incredibly tender. Seriously juicy inside.
- Skin? Perfectly crispy, sticky with that sweet-savory glaze.
- The char? Added this amazing smoky flavor, not burned taste.
Got it now. Why people go nuts for this stuff. The combo of crispy skin, tender inside, and that sticky sauce? Pure magic. Messy as hell to make? Absolutely. Worth getting smoky for? 100%. Will definitely wreck my grill again soon.
