Negima Yakitori

Nutrition · per serving

Steps

1. 1

   If using bamboo skewers, soak them in water while you prep. Preheat a grill pan, broiler, or barbecue over high heat. In a small pan, combine the soy sauce, mirin, sake, and sugar.

   30 ml soy sauce20 ml mirin20 ml sake5 g sugar
2. 2

   Bring the tare to a boil, then simmer for 2-3 minutes until slightly thickened and glossy. It should lightly coat a spoon but still be brushable. Set aside.

   30 ml soy sauce20 ml mirin20 ml sake5 g sugar
3. 3

   Cut the chicken thigh into roughly 3 cm bite-size pieces. Trim the spring onion and cut the white and pale green parts into 3 cm lengths so they cook at the same rate as the chicken.

   300 g boneless skinless chicken thigh2 large stalks (about 80 g) spring onion
4. 4

   Thread the skewers, alternating pieces of chicken and spring onion. Keep the pieces snug but not tightly compressed so the heat can circulate evenly.

   300 g boneless skinless chicken thigh2 large stalks (about 80 g) spring onion
5. 5

   Lightly oil the skewers and grill for 2 minutes on the first side. Turn and grill 2 minutes more. Brush with tare, turn again, and grill for 1 minute. Brush the second side with tare and grill 1-2 minutes more, until the chicken is lightly charred in spots and cooked through to 74°C at the center.

   5 ml neutral oil300 g boneless skinless chicken thigh2 large stalks (about 80 g) spring onion30 ml soy sauce20 ml mirin20 ml sake5 g sugar
6. 6

   Transfer to a plate and rest for 1 minute so the juices settle. Sprinkle with shichimi togarashi if using, and serve hot.

   1 g (optional) shichimi togarashi

Origin & History

Negima yakitori is a classic Japanese skewer pairing chicken with long onion, traditionally cooked over binchotan charcoal. The contrast between juicy meat, sweet allium, and glossy tare has made it one of the most popular items at yakitori shops and izakaya across Japan.