Negima Yakitori
15m prep 10m cook 25m ready
Negima Yakitori features juicy chicken thigh and spring onion skewers grilled and seasoned two ways: simply with salt or brushed with a sweet soy-based tare. A classic Japanese izakaya-style dish.
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Ingredients
- 150 g boneless skinless chicken thigh
- 2 spring onions
- Salt
- 29.6 ml soy sauce (opens in new tab)
- 29.6 ml mirin (opens in new tab)
- 14.8 ml sake (opens in new tab)
- 4.93 ml sugar (opens in new tab)
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 3 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39 mg
- Iron: 1 mg
- Magnesium: 16.8 mg
- Phosphorus: 77.4 mg
- Potassium: 215 mg
- Zinc: 0.68 mg
Let's Cook
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Step 1.
Simmer the tare briefly until slightly reduced. Cut the chicken into approximately 2–3 cm pieces. Cut the white/light-green portions of spring onion into similar lengths. Thread: chicken → onion → chicken → onion → chicken Make two or four small skewers. Grill while turning frequently. Leave half seasoned simply with salt. Brush the other half lightly with tare during the last couple of minutes , turning and brushing repeatedly to create a thin lacquer rather than a burnt sugary coating. Serve one shio and one tare portion each.
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