The Smoke Factor
A good yakitori stall uses high heat to get a char on the outside while keeping the meat juicy. In Singapore, you can find these at specialized kiosks where the smell of grilling chicken is enough to stop you in your tracks. Look for skewers where the meat is slightly browned and bubbling.
The Skewer Variety
Do not just stick to the breast meat. The chicken thigh with leek (negima) is a classic for a reason, but the skin (kawa) and tail (bonjiri) are where the real flavor is. Chicken skin must be crispy enough to crack. If it is rubbery, it has not been grilled long enough.
Quick answers
- Salt or Tare?
- Most places ask if you want shio (salt) or tare (a sweet soy glaze). Salt is better for appreciating the quality of the meat, while tare is great for those who love a savory sweet punch.
- Can I eat the cartilage?
- Yes, nankotsu (cartilage) is a popular yakitori item. It does not have much flavor on its own, but people love it for the unique, crunchy texture.