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Yakitori uses chicken and pork and also other foods are tempura and oden

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it is also so known as Yasai  Yakitori

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1. 1⁄₂ cup soy sauce.

2. 1⁄₄ cup sugar.

3. 1⁄₂ cup mirin.

4. 1⁄₄ cup sake.

5. 1 garlic clove, crushed.

6. 1 slice fresh ginger, peeled (1/8 inch thick)

7. 1 tablespoon water.

8. 1 tablespoon cornstarch.

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Yakitori is cooked over a charcoal grill

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Tori means "Chicken" in Japanese

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Yaki means Grilled in Japanese

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In Japan Yakitori costs 100-200 yen which is 0.91$ -1.82$

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How to Make Yakitori (Recipe) 焼き鳥の作り方（レシピ）

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In the later half of the 18th Century, a dish called sukiyaki was created. Presently, sukiyaki uses mainly pork, but at the time, chicken was used, having been considered a high class foodstuff. It is said that common people longed to eat chicken, which is why yakitori stores started appearing. At that time, yakitori was made using the scraps of meat that was left over from restaurants, but pork and horse meat is said to have also been used. In the first half of the 19th Century, yakiton, a variation which used pork, was created in the Kantō region, and in the Kansai region was created kushikatsu, skewed pork and green onion. Apparently it was hard for common folk to obtain the high class chicken. After the Second World War, broilers were introduced to Japan by the American army. The price of chicken dropped, allowing it to appear regularly in common markets. The cost of yakitori dropped consequently, and  with alcohol it is, its popularity grew in the blink of an eye.

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1. Soak bamboo skewers in water for 30 minutes.

2. In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat. ...

3. Cut the white and light green part of scallions into 1 inch pieces.

4. Cut chicken into 1 inch cubes.