📝 About This Recipe
Transport your kitchen to the bustling izakayas of Tokyo with this classic Negima Yakitori. This iconic Japanese street food features succulent chicken thighs and charred spring onions glazed in a rich, homemade 'Tare' sauce that balances sweet mirin with savory soy. Perfectly caramelized and smoky, these skewers represent the pinnacle of simple yet sophisticated poultry preparation.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Boneless, skin-on chicken thighs (cut into 1-inch bite-sized cubes)
- 8-10 stalks Negi or thick scallions (white and light green parts only, cut into 1-inch lengths)
- 12-15 pieces Bamboo skewers (soaked in water for 30 minutes to prevent burning)
- 1 tablespoon Neutral oil (for greasing the grill grate)
The Yakitori Tare (Sauce)
- 1/2 cup Soy sauce (high quality Japanese brand preferred)
- 1/2 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 1/4 cup Water
- 2 tablespoons Brown sugar (packed)
- 1 clove Garlic (smashed)
- 1 slice Ginger (1/4 inch thick, smashed)
- 1/2 teaspoon Black peppercorns (whole)
For Garnish and Serving
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1/2 teaspoon Sansho pepper (optional, for a citrusy tingle)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes. This prevents them from snapping or catching fire on the grill.
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2
In a small saucepan, combine the soy sauce, mirin, sake, water, brown sugar, smashed garlic, ginger, and peppercorns. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low and simmer for 15-20 minutes. The sauce should reduce by half and become slightly syrupy. Strain the solids and let the 'Tare' cool.
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4
Prepare the chicken by trimming excess fat, but keep the skin if possible as it adds incredible flavor and moisture. Cut into uniform 1-inch cubes.
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5
Cut the white and light green parts of the scallions into 1-inch pieces, matching the width of the chicken pieces.
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6
Thread the ingredients onto the skewers, alternating between a piece of chicken and a piece of scallion. Start and end with chicken, fitting about 4 pieces of chicken and 3 pieces of scallion per skewer.
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7
Preheat your grill (charcoal is best for authenticity, but gas or a cast-iron grill pan works) to high heat. Lightly oil the grates.
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8
Place the skewers on the grill. Cook for about 3-4 minutes on the first side without touching them, allowing a nice sear to develop.
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9
Flip the skewers and cook for another 3 minutes. At this point, the chicken should be nearly cooked through.
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10
Using a pastry brush, liberally coat the chicken and scallions with the prepared Tare sauce. Let it sizzle for 30 seconds.
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11
Flip once more and brush the other side with sauce. Continue flipping and brushing for another 1-2 minutes until the sauce creates a glossy, dark, and slightly charred glaze.
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12
Remove from heat once the internal temperature of the chicken reaches 165°F (74°C).
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13
Give the skewers one final light brush of fresh Tare just before serving for maximum shine and flavor.
💡 Chef's Tips
Always use chicken thighs rather than breasts; they stay juicy under high heat and have a better fat content for grilling. If using a gas grill, add a few wood chips in a foil packet to mimic the smoky flavor of Japanese Bincho-tan charcoal. Don't crowd the skewers; leave a tiny bit of space between the chicken and scallion so the heat can circulate and cook everything evenly. Reserve a small portion of the Tare sauce in a separate bowl for dipping to avoid cross-contamination with the raw chicken brush. If you have leftover Tare, it keeps in the fridge for weeks and gets better with age.
🍽️ Serving Suggestions
Serve alongside a cold Japanese lager or a crisp glass of dry Sake to cut through the richness of the glaze. Pair with a side of steamed short-grain white rice and a simple cucumber sunomono (vinegar salad). Offer a small dish of Shichimi Togarashi on the side for guests who want to add a spicy kick. A side of grilled shishito peppers seasoned with sea salt makes for an excellent vegetable accompaniment. Finish the meal with a light miso soup to cleanse the palate.