📝 About This Recipe
Transport yourself to the vibrant yokocho alleys of Tokyo with this authentic Negima Yakitori, featuring succulent chicken thighs and charred scallions. The magic lies in the 'Tare'—a glossy, umami-rich basting sauce that caramelizes over high heat to create a perfect balance of sweet and salty. Whether grilled over traditional binchotan charcoal or a home broiler, these skewers offer a masterclass in Japanese street food simplicity and elegance.
🥗 Ingredients
The Skewers
- 1.5 pounds Boneless, skin-on chicken thighs (cut into 1-inch bite-sized cubes)
- 6-8 stalks Negi (Japanese long onion) 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)
The Tare (Basting Sauce)
- 1/2 cup Soy sauce (use high-quality Japanese soy sauce)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 1/4 cup Water
- 2 tablespoons Brown sugar (packed)
- 1 inch Ginger (sliced into thin rounds)
- 1 Garlic clove (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)
- 1 Lemon wedges (for serving)
👨🍳 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
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 bubble gently for 15-20 minutes until it reduces by half and becomes 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 glass or jar. This makes dipping the skewers much easier later. Set aside to cool slightly.
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5
Prepare the chicken: Trim excess fat but keep the skin on for maximum flavor. Cut the thighs into uniform 1-inch cubes to ensure even cooking.
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6
Prepare the aromatics: 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
Thread the skewers: Pierce a piece of chicken, followed by a piece of scallion. Repeat until you have 4 pieces of chicken and 3 pieces of scallion on each skewer. Ensure they are packed tightly together.
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8
Preheat your grill to medium-high heat. If using an oven, set your broiler to high and place a wire rack over a baking sheet.
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9
Lightly grease the grill grates with a neutral oil. Place the skewers on the grill and cook for 3-4 minutes on the first side without touching them, allowing a nice sear to develop.
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10
Flip the skewers and cook for another 3 minutes. At this point, the chicken should be nearly cooked through.
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11
The Glazing Phase: Dip each skewer into the jar of Tare, or brush it on generously. Return to the grill for 1 minute per side.
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12
Repeat the dipping/brushing process one more time. The sugars in the sauce will caramelize and create a beautiful, dark lacquer. Watch closely to prevent burning.
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13
Remove the skewers from the heat once the chicken is charred at the edges and reaches an internal temperature of 165°F (74°C).
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14
Transfer to a serving platter and give them one final light brush of fresh Tare for a glossy finish.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content keeps the meat juicy under intense heat. If you can find 'Negi' at an Asian grocer, use it—it is thicker and sweeter than standard scallions. Don't salt the chicken beforehand if using Tare, as the soy sauce provides ample salinity. For a smoky flavor indoors, add a drop of liquid smoke to your Tare sauce. Always keep a small spray bottle of water nearby to douse any flare-ups from the chicken fat.
🍽️ Serving Suggestions
Serve with a side of steamed short-grain Japanese rice to soak up the extra sauce. Pair with a cold Japanese lager or a crisp, dry Sake (Junmai Ginjo). Include a side of 'Tsukemono' (Japanese pickled vegetables) to cleanse the palate. A simple cabbage salad with a sesame-ginger dressing provides a refreshing crunch. Dust with Shichimi Togarashi just before eating for a spicy, citrusy kick.