Negima Yakitori (Chicken and Leek)
Classic skewers featuring juicy chicken thigh meat alternated with charred pieces of Tokyo negi or scallions.
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Ingredients
- 1 lb boneless, skinless chicken thighs
- 4 stalks Tokyo negi or thick scallions
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 2 tbsp water
- 2 tbsp brown sugar
- 1 piece garlic clove, smashed(optional)
- 1 slice fresh ginger, sliced(optional)
- 1 tsp vegetable oil
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning during the cooking process.
- 2
In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, and ginger. Simmer over medium-low heat until reduced by half and slightly syrupy.
- 3
Cut the chicken thighs into 1-inch bite-sized cubes and cut the negi or scallion whites into 1-inch long pieces.
- 4
Thread the chicken and negi onto the skewers, alternating between them, starting and ending with chicken.
- 5
Lightly grease a grill pan or cast-iron skillet with vegetable oil and heat over medium-high heat.
- 6
Place the skewers on the hot pan and cook for 3-4 minutes on one side until the chicken is browned and the negi is charred.
- 7
Flip the skewers and brush the cooked side generously with the reduced tare sauce.
- 8
Continue cooking and flipping for another 4-5 minutes, brushing with sauce frequently until the chicken is cooked through and glazed.
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