Japanese pronunciation: やきとり (yakitori)
| 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
Usage
Prepare the skewer, then grill
Craft skewered chicken, then place it in a heated grill stand to finish. Bamboo skewers and seasonings are used during preparation.
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.
- Soybeans
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Mirin Moromi
- Water Bottle
- Chicken
- Chicken Slices
- Kaeshi Bottle
- Bamboo Skewer
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
Crafting combines skewering and coating with kaeshi. Repeated basting and grilling are condensed into heating on the grill stand.
References and sources
- Yakitori — The definition of skewering and charcoal-grilling, and the two finishes of tare and salt.