| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Bite-sized chicken on a skewer, basted with kaeshi and grilled over coals until it glazes.
Obtaining
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
Ingredients
OutputGlutinous Rice
ByproductRice Bran
Ingredients
OutputPolished Rice
ByproductRice Bran
Step 2EquipmentCrafting Table
Ingredients
- Soybeans
- Wheat
OutputShoyu Moromi
Ingredients
- Water Bottle
- Salt
Step 8EquipmentCrafting Table
Ingredients
OutputMirin Moromi
OutputShoyu BottleShoyu Bottle
Ingredients
- Mirin Moromi
- Water Bottle
OutputMirin BottleMirin Bottle
Ingredients
- Chicken
OutputChicken Slices
Ingredients
Ingredients
OutputYakitori
In the real world
Yakitori skewers bite-sized chicken and grills it over charcoal with either tare or salt. It belongs to izakaya and street stalls across Japan; Imabari yakitori in Ehime is a separate form pressed flat on an iron plate.
Differences in game
Repeated basting and grilling are combined into one heating step on the grill stand.
References and sources
- Yakitori — The definition of skewering and charcoal-grilling, and the two finishes of tare and salt.