📝 About This Recipe
Transport your kitchen to the bustling memory lanes of Tokyo with this authentic Negima Yakitori, featuring succulent chicken thighs and charred scallions. The secret lies in the 'Tare'—a glossy, umami-rich basting sauce made from soy, mirin, and sake that caramelizes beautifully over high heat. This dish perfectly balances salty and sweet notes with a hint of smoky char, making it the ultimate Japanese soul food for a cozy dinner.
🥗 Ingredients
The Protein and Aromatics
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred, cut into 1-inch chunks)
- 6-8 stalks Negi (Japanese Long Onion) (or thick scallions, cut into 1-inch white/light green lengths)
- 1 tablespoon Vegetable Oil (for lightly greasing the grill)
The Tare (Basting Sauce)
- 1/2 cup Soy Sauce (high-quality Japanese brand)
- 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)
- 1/2 inch Ginger (sliced into thin rounds)
- 1 clove Garlic (smashed)
- 1 stalk Green Onion (green part only, roughly chopped)
For 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
Soak bamboo skewers in water for at least 30 minutes to prevent them from burning during the grilling process.
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2
In a small saucepan, combine the soy sauce, mirin, sake, water, brown sugar, ginger, garlic, and the green part of the onion.
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3
Bring the sauce mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered.
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4
Simmer the sauce for 15-20 minutes until it reduces by half and reaches a syrupy, glossy consistency. Strain and set aside to cool.
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5
Cut the chicken thighs into uniform 1-inch cubes. Keeping the skin on adds flavor and prevents the meat from drying out.
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6
Cut the white and light green parts of the negi (or thick scallions) into 1-inch lengths to match the size of the chicken.
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7
Thread the ingredients onto the soaked skewers, alternating between a piece of chicken and a piece of negi. Start and end with chicken (usually 4 pieces of chicken and 3 pieces of negi per skewer).
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8
Preheat your grill (charcoal is best, but gas or a cast-iron grill pan works) to medium-high heat. Lightly oil the grates.
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9
Place the skewers on the grill. Cook for about 3-4 minutes on the first side without touching them, until the chicken begins to brown and the negi chars slightly.
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10
Flip the skewers and grill for another 3 minutes. Once the chicken is nearly cooked through, it's time to glaze.
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11
Using a pastry brush, generously coat the chicken and onions with the prepared Tare sauce.
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12
Flip and grill for 30-60 seconds to caramelize the sugar in the sauce. Repeat the brushing and flipping process 2-3 times until the yakitori is deeply golden, glossy, and charred in spots.
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13
Remove from heat and give the skewers one final brush of fresh Tare for maximum shine and flavor.
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14
Transfer to a serving platter and sprinkle with Shichimi Togarashi or Sansho pepper if desired.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content keeps the meat juicy under high heat. Don't discard the chicken skin—it renders down and provides the essential 'crispy' texture authentic yakitori is known for. If using a grill pan indoors, ensure your kitchen is well-ventilated as the sugar in the Tare will create a delicious but heavy smoke. For a professional look, keep the ingredients tightly packed on the skewer so they cook evenly and retain moisture. To prevent the exposed ends of the skewers from burning, you can place a strip of aluminum foil under them on the grill.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy steamed short-grain white rice to soak up the extra glaze. Pair with a cold, crisp Japanese lager or a chilled glass of dry Sake to cut through the richness. Include a side of 'Sunomono' (Japanese cucumber salad) for a refreshing, acidic contrast. A simple bowl of salted edamame makes the perfect izakaya-style appetizer for this meal. Offer a small dish of extra Tare sauce on the side for those who prefer an even bolder flavor.