Yakitori With Umeboshi-Mayonnaise and Wasabi-Mayonaise Sauces

Yakitori With Umeboshi-Mayonnaise and Wasabi-Mayonaise Sauces

You can enjoy chicken breast with tasty sauces! This yakitori (grilled chicken skewers) go well with drinks. They also work well as side dishes for dinner.


Chicken breast
Japanese leek (optional)
1 to 2 stalks
Salt and pepper
a small amount
For the umeboshi-mayonnaise sauce:
15 g
1 to 2 tablespoons
For the wasabi-mayonnaise sauce:
about 2 teaspoons (or about 4cm from a ready-to-use tube)
1 to 2 tablespoons


1. Cut the breast meat into bite sized pieces. Cut the leek into 2cm long pieces. Put both on skewers and sprinkle with salt and pepper.
2. Make the umeboshi-mayo and wasabi-mayo sauces. Remove the pit from the umeboshi plums and mix with mayonnaise. Mix the wasabi and mayonnaise together.
3. I cooked the skewered chicken on a this time. Turn on the grill and cook while keeping an eye on the chicken. When it's about halfway cooked, brush with either the umeboshi-mayo or wasabi-mayo.
4. It may be a bit difficult to see, but this is what the chicken looks like.
5. Grill the chicken again. It took about 10 to 15 minute in total to cook them with low heat.

Story Behind this Recipe

I love yakitori.
I like to eat it sometimes with different sauces other than the usual soy-sauce based one.