What to Serve with Yakitori? 13 Best Side Dishes

Alright, folks, let’s talk about yakitori! These little grilled skewers are more than just food on a stick; they’re a celebration of flavors.

We remember our first bite—juicy chicken, smoky and charred, paired with that heavenly tare sauce. Just thinking about it makes our mouths water!

Which side dishes are worthy enough to accompany these tasty bites? We’ve got the scoop on some perfect partners that will take your yakitori experience to a whole new level.

From zesty salads to rice with that ideal texture, these sides are a must. So, grab your skewers and let’s spice things up!

Top 13 Side Dishes for Yakitori

Here are 13 delicious side dishes to pair with your yakitori skewers:

1 – Japanese Potato Salad

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Japanese Potato Salad With Cucumbers, Carrots, and Red Onion Recipe

This potato salad derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard.

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Who knew potato salad could be so different? Japanese potato salad stands out with its creamy mayo blend. We mix in veggies like carrots and cucumbers for crunch.

The potatoes get mashed, but not too much. It keeps a nice texture. Chill it before serving. It tastes even better that way!

A hint of rice vinegar adds zing. We enjoy this as a side or on its own. It’s a hit at gatherings. Everyone wants the recipe!

2 – Miso Soup

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15-Minute Miso Soup with Greens and Tofu

Sushi – I think it’s one of my love languages. Sticky rice, spicy salmon, fresh vegetables, fiery wasabi, and salty soy sauce. And don’t even get me

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Miso soup is basically like a warm hug in a bowl. Its base is all about that savory miso paste and dashi broth. We whip in tofu, seaweed, and scallions to round things out.

This dish is super adaptable; we sometimes toss in veggies like mushrooms or spinach for a little extra. A splash of soy sauce amplifies the umami. Always serve it hot. We find it pairs great with sushi or a rice bowl. It’s quick and simple to make.

3 – Grilled Shishito Peppers

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Grilled Shishito Peppers – What’s Gaby Cooking

Get the recipe for these majorly addictive Grilled Shishito Peppers seasoned with sesame oil, soy sauce and a tiny hint of salt!

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For when you want a little heat, grilled shishito peppers are the perfect side dish. Simply toss them in some oil and salt, then grill them up until they’re slightly charred.

These peppers are mild with just a touch of spice, so they won’t overpower your yakitori. Plus, their smoky flavor is a great addition to any grilled meal.

4 – Tsukemono (Japanese Pickles)

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Tsukemono – Japanese Quick Pickled Cucumbers (Shiozuke Tsukemono)

Using salt to preserve foods is a practice that spans centuries, and the world as a whole. The Japanese have turned this process into a cultural phenomenon called tsukemono. Trust me on this one, guys. It’s a good thing. A very good thing. Japanese quick pickles are an amazing treat and one you’ll want to have in your go-to quick meals. There are a ton of different kinds of tsukemono, but the simplest is Shiozuke, ( 塩漬け ) or salt pickles. These can be made overnight and make wonderful side-dishes to the umami-rich foods of Japanese cooking. And believe it or not, they

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Next up, we have tsukemono, or Japanese pickles. These pickled veggies add some brightness and crunch to your meal. You can find a variety of different vegetables pickled in Japan, from daikon radish to cucumbers.

Tsukemono is usually served in small amounts as a palate cleanser between bites of food. But if you’re a pickle fanatic like us, feel free to load up on these tangy treats!

5 – Chilled Soba Noodles

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Cold Soba Noodles With Dipping Sauce Recipe

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it

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Chilled soba noodles are like the cool kids at a summer barbecue. They’re refreshing and easy to prepare.

We cook them, chill, and toss with sauce. Soba are buckwheat noodles. They have a nutty flavor.

Dress with soy sauce, sesame oil, or even peanut sauce. They pair well with veggies.

For added flair, we sprinkle sesame seeds or chopped scallions on top.

Serve them cold for a light meal. They’re quick, and you can whip them up any time.

6 – Edamame with Sea Salt

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Edamame with sesame and sea salt | Recipe | Kitchen Stories

These easy and classic edamame are served with flaky sea salt, sesame oil and seeds, and are the perfect appetizer or snack.

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Edamame with sea salt is a snack we can’t resist. They’re simple yet so good. Lightly salted, it’s like nature’s own finger food.

We just pop those little beans out of their pods. It’s oddly satisfying. The crunch paired with the salt hits the spot.

These guys are packed with protein. Great for an afternoon boost. Pair them with a cold drink and you’re set.

Just keep an eye on the sea salt. Too much and they can be a bit overpowering.

7 – Takoyaki (Octopus Balls)

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Takoyaki Recipe (Japanese Octopus Balls) With Step By Step Photos

Takoyaki is a Japanese term for “octopus grilled/fried,” and they are a very popular yatai (or mobile street food) snack. These lightly fried octopus balls have a crisp outer shell with a soft and moist center filled with pieces of octopus, pickled ginger, green onions, and crunchy tenkasu (or tempura pieces). These fried octopus balls were first popularized by a man named Tomekichi Endo from Osaka, Japan in the

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The name alone is intriguing, right? Takoyaki are balls of dough filled with octopus pieces. They’re cooked in a special pan that gives them their round shape.

Once cooked, they’re topped with mayonnaise and takoyaki sauce (a sweet and savory blend). Then flaked bonito fish is sprinkled on top for added flavor.

They’re the perfect street food snack and an unexpected side to pair with your yakitori skewers.

8 – Gohan (Steamed White Rice)

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Perfect Steamed Rice Every Time Recipe – Low-cholesterol.Food.com

People always ask why my rice comes out perfectly, even though I don’t use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me tha

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What’s not to say about steamed white rice? It’s a classic that just gets it. Soft, fluffy, and versatile—gohan fits into almost any meal.

We rinse our rice a few times to get rid of extra starch. It helps with that perfect texture.

Keep it simple with just water, or throw in some kombu for added umami.

Chill your rice a bit, and it turns into a tasty base for sushi. Great as a side, or mixed with other dishes.

No fuss, just solid gohan goodness.

9 – Cucumber Sunomono

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Sunomono (Japanese Cucumber Salad)

Sunomono is a deliciously light Japanese cucumber salad with a refreshing rice vinegar dressing for the perfect balance of sweet and sour flavors.

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Cucumber sunomono is a refreshing treat. It’s simple yet tasty. Thinly sliced cucumbers soak in a vinegar mix that tickles your taste buds.

The crunch adds a nice texture. This dish pairs well with heavier foods. Add sesame seeds for a little nutty flair.

We chill it for a crisp bite. Perfect for summer cookouts or sushi nights. Prepping it takes no time. Clean, slice, and mix. Enjoy it fresh.

10 – Agedashi Tofu

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Agedashi Tofu (Video) 揚げ出し豆腐

Agedashi Tofu is a Japanese appetizer of crisp deep-fried tofu served in a dashi sauce with green onions and grated radish and ginger on top.

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Agedashi tofu is a crispy dream on its own. We fry cubes of tofu until golden. Then, they swim in a tasty soy-based sauce.

This dish gets a sprinkle of green onions and bonito flakes for flair. Our tip? Use extra-firm tofu, and press it to remove moisture first.

It’s a nice contrast to yakitori. Dipping your tofu in sauce adds layers of flavor. Simple and satisfying.

11 – Tamagoyaki (Japanese Rolled Omelette)

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Tamagoyaki (Japanese Rolled Omelet) Recipe

Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture Traditionally, it’s made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness

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How do we roll with our eggs? Tamagoyaki is all about those sweet, fluffy vibes.

It’s a layered omelette, seasoned with soy sauce and sugar. We whip up eggs, cook in thin layers, then roll and slice.

Control the sweetness to fit your taste.

A spatula makes flipping easy. We often serve this warm or cold. It’s great on rice or as a stand-alone snack.

This dish adds a fun twist to our plate.

12 – Seaweed Salad

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BEST Seaweed Salad Recipe – Japanese Wakame Salad

Savor restaurant flavors at home with this colorful Seaweed Salad recipe loaded with wakame, cucumbers, and sesame seeds in a ginger dressing.

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Seaweed salad is like that friend who’s always down for anything. It’s light and packed with flavors. We enjoy the chewy texture with the slight crunch of sesame seeds.

A splash of soy sauce gives it a nice kick. It’s super easy to whip together. We toss in some cucumber or crab for a twist.

Leave it in the fridge for a while. It tastes even better chilled. Great as a side or on its own as a snack.

13 – Onigiri (Japanese Rice Balls)

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Onigiri (Japanese Rice Balls) (Video) おにぎり

With a variety of fillings, Onigiri (Japanese Rice Balls) are a beloved food in Japan. Easy to make, they’re ideal for picnic and bento lunch!

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Onigiri are rice balls that map out our love for snacks. They’re simple—the base is just rice, but we get creative with fillings like salmon or pickled plum.

These guys are portable and versatile. We can munch on them anywhere.

A sprinkle of sesame seeds or a nori wrap adds extra flair. They can also be a lifesaver for those busy days. A quick pack and we’re good to go.

Eating these in the park? Ideal sunny-day food. Keep it casual and enjoy!

Andrew Gray

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.

His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.

Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.