Classic Yakitori Negima
Traditional Japanese grilled chicken skewers layered with aromatic scallions and glazed in a savory-sweet tare sauce.
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Ingredients
- 1 lb Chicken thighs, boneless and skinless
- 6 stalks Negi (Japanese long green onions) or thick scallions
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 1/4 cup Water
- 2 tablespoons Brown sugar
- 1 inch piece Fresh ginger, sliced(optional)
- 1 clove Garlic clove, smashed(optional)
- 12 pieces Bamboo skewers
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
- 2
In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, ginger, and garlic.
- 3
Bring the sauce to a boil, then reduce heat and simmer for 15-20 minutes until the liquid thickens into a glossy syrup (tare).
- 4
Cut the chicken thighs into 1-inch bite-sized cubes and cut the white and light green parts of the scallions into 1-inch lengths.
- 5
Thread the chicken and scallions onto the skewers, alternating between them, starting and ending with chicken.
- 6
Preheat your grill or broiler to medium-high heat and lightly oil the grate.
- 7
Grill the skewers for 3-4 minutes per side; once the chicken is nearly cooked, begin brushing generously with the tare sauce.
- 8
Continue grilling and flipping for another 2 minutes, applying more sauce until the chicken is glazed, charred, and cooked through.
Nutrition per Serving
285
Calories
24g
Protein
18g
Carbs
11g
Fat
1g
Fiber
14g
Sugar
1150mg
Sodium
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