📝 About This Recipe
Transport your kitchen to the bustling yokocho alleys of Tokyo with this masterclass in Yakitori. This recipe focuses on the classic 'Negima' (chicken thigh and scallion) and 'Momo' (pure chicken thigh), glazed with a deeply savory-sweet 'Tare' sauce that caramelizes beautifully over high heat. The combination of succulent, smoky poultry and the charred crunch of aromatics creates an addictive izakaya experience right at your dining table.
🥗 Ingredients
The Poultry and Aromatics
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred, cut into 1-inch cubes)
- 4 stalks Negi (Japanese Long Onion) (white and light green parts only, cut into 1-inch lengths; can substitute with thick scallions)
- 12-15 pieces Bamboo Skewers (soaked in water for at least 30 minutes)
The Tare (Basting Sauce)
- 1/2 cup Soy Sauce (high-quality Japanese variety)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 1/4 cup Water
- 2 tablespoons Light Brown Sugar (packed)
- 1 inch Ginger (sliced into rounds)
- 1 clove Garlic (smashed)
- 1/2 teaspoon Black Peppercorns (whole)
For Serving and Garnish
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1/2 teaspoon Sansho Pepper (optional, for a citrusy tingle)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in cold water for at least 30 to 60 minutes to prevent them from burning on the grill.
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2
Prepare the Tare: In a small saucepan, combine the soy sauce, mirin, sake, water, brown sugar, ginger, garlic, and peppercorns.
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3
Bring the sauce to a boil over medium-high heat, then reduce to a simmer. Let it cook for 15-20 minutes until the liquid has reduced by half and is thick enough to coat the back of a spoon.
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4
Strain the Tare through a fine-mesh sieve into a tall, narrow jar or glass. This makes dipping the skewers much easier later. Set aside to cool.
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5
Trim excess fat from the chicken thighs but keep the skin if possible for flavor. Cut the chicken into uniform 1-inch bite-sized cubes.
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6
Cut the white and light green parts of the Negi (or scallions) into 1-inch pieces, matching the width of the chicken pieces.
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7
Assemble the Negima skewers by alternating one piece of chicken with one piece of Negi, usually ending with chicken. Place about 4 pieces of chicken per skewer.
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8
For Momo skewers, simply thread 4-5 pieces of chicken onto the skewer, leaving a little space at the bottom for a handle.
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9
Preheat your grill (charcoal is best, but gas works) to medium-high heat. Lightly oil the grates to prevent sticking.
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10
Place the skewers on the grill. Cook for about 3-4 minutes on the first side without touching them, allowing the chicken to sear and develop a golden-brown crust.
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11
Flip the skewers and cook for another 3 minutes. Once the chicken is nearly cooked through, it's time to glaze.
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12
Dip each skewer into the jar of Tare or brush it on generously. Return to the grill for 30-60 seconds per side. Repeat the dipping/brushing process 2-3 times to build a lacquer-like finish.
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13
Ensure the chicken is cooked to an internal temperature of 165°F (74°C). The sauce should be bubbly and slightly charred in spots.
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14
Remove from the grill and give them one final light brush of Tare for a beautiful glossy sheen.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content keeps the meat juicy under high heat. If using a gas grill, use a 'grill shield' (a strip of aluminum foil) under the exposed ends of the skewers to keep them from snapping. Don't crowd the skewers on the grill; airflow is essential for that signature smoky char. For an authentic touch, save a portion of the Tare that hasn't touched raw chicken to use as a final dipping sauce at the table. If you can find Binchotan (Japanese white charcoal), use it for a clean, high-heat burn that produces no unpleasant odors.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a glass of chilled Junmai Ginjo sake. A side of lightly salted steamed edamame makes for the perfect izakaya-style starter. Offer a small bowl of Shichimi Togarashi for guests who want to add a spicy kick. Serve with a bowl of fluffy short-grain white rice to soak up any extra Tare sauce. A simple cabbage salad with a sesame-miso dressing provides a refreshing crunch against the rich meat.