Classic Yakitori (Negima)
Traditional Japanese skewers featuring succulent chicken thighs and charred scallions glazed in a sweet-savory tare sauce.
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Ingredients
- 1 lb boneless, skin-on chicken thighs
- 6 stalks thick scallions (negi)
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 piece garlic clove, smashed(optional)
- 1 slice fresh ginger slice(optional)
- 1 tablespoon neutral oil for grilling
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning during the grilling process.
- 2
In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, and ginger. Bring to a boil, then reduce heat and simmer until the liquid reduces by half and becomes syrupy.
- 3
Cut the chicken thighs into 1-inch bite-sized cubes, keeping the skin on for better flavor and texture.
- 4
Cut the white and light green parts of the scallions into 1-inch lengths to match the size of the chicken pieces.
- 5
Thread the chicken and scallions onto the skewers, alternating between them, starting and ending with chicken.
- 6
Preheat your grill or broiler to high heat and lightly grease the grate with neutral oil.
- 7
Grill the skewers for 3-4 minutes per side. Once the chicken is nearly cooked through, begin brushing the skewers generously with the prepared tare sauce.
- 8
Continue grilling for another 1-2 minutes, turning and glazing frequently until the sauce is caramelized and the chicken is fully cooked.
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