Low Sodium Charcoal-Grilled Yakitori Don (Momo Tare with Negi Shio)

Elevate your dinner game with this flavorful Low Sodium Charcoal-Grilled Yakitori Don (Momo Tare with Negi Shio), a healthier twist on a Japanese classic. Tender, smoky chicken thigh skewers are glazed with a homemade low-sodium tare sauce made from soy sauce, mirin, sake, and garlic, striking the perfect balance of sweet and savory. Grilled over hot charcoal for that irresistible char, the skewers are served atop fluffy short-grain rice and finished with a zesty negi shio topping of green onions, sesame oil, and a hint of salt. This dish combines authentic Japanese grilling techniques with a mindful approach to sodium, making it both delicious and diet-conscious. Perfect for a quick weeknight meal or an impressive weekend barbecue, this recipe captures the essence of traditional yakitori flavors while staying light and satisfying.

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 1 tablespoon Low-sodium soy sauce
• 2 tablespoons Mirin
• 2 tablespoons Sake
• 1 tablespoon Brown sugar
• 1 clove Garlic, minced
• 3 stalks Green onions, chopped
• 0.5 teaspoon Kosher salt
• 1 teaspoon Sesame oil
• 0.5 teaspoon Freshly ground black pepper
• 2 cups Cooked short-grain rice
• 8 Bamboo skewers

Directions

Step 1

Soak the bamboo skewers in water for at least 30 minutes to prevent burning on the grill.

Step 2

In a small saucepan over medium heat, combine the low-sodium soy sauce, mirin, sake, brown sugar, and minced garlic. Bring to a simmer and cook for about 5 minutes until thickened slightly. Remove from heat and let cool; this will be your tare sauce.

Step 3

Cut the chicken thighs into bite-sized pieces that are roughly 1 inch in size. Thread the chicken pieces onto the soaked skewers, using about four to five pieces per skewer.

Step 4

Preheat your charcoal grill to high heat. While the grill is heating, brush the chicken skewers with the tare sauce.

Step 5

In a small bowl, combine the chopped green onions with kosher salt, sesame oil, and black pepper to create the negi shio topping.

Step 6

Grill the chicken skewers over the hot charcoal, turning occasionally and basting with more tare sauce as they cook, for approximately 10-12 minutes or until the chicken is cooked through and has a nice char.

Step 7

To serve, place a portion of cooked rice into a bowl, top with a couple of chicken skewers, and sprinkle generously with the negi shio mixture.

Step 8

Serve the yakitori don hot, with optional additional tare sauce on the side if desired.

Nutrition Facts

Serving size	(1127.3g)

Amount per serving	% Daily Value*
Calories	1874.2

Total Fat 69.9g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 625mg	0%
Sodium 1251.3mg	0%
Total Carbohydrate 147.0g	0%
Dietary Fiber 2.8g	0%
Total Sugars 26.3g
Protein 142.9g	0%

Vitamin D 0IU	0%
Calcium 157.4mg	0%
Iron 6.9mg	0%
Potassium 1524.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 32.0%

Carbs: 32.9%