📝 About This Recipe
Transport your kitchen to the bustling memory lanes of Tokyo's Omoide Yokocho with this authentic Negima Yakitori. Featuring succulent chicken thighs and charred leeks threaded onto bamboo skewers, this dish is defined by its 'Tare'—a rich, sweet-and-savory glaze reduced to a glossy perfection. The balance of smoky char and umami-rich sauce creates an irresistible snack that is both rustic and refined.
🥗 Ingredients
The Skewers
- 1.5 lbs Boneless, skin-on chicken thighs (cut into 1-inch bite-sized cubes)
- 4-5 stalks Tokyo Negi or thick green onions (white and light green parts only, cut into 1-inch lengths)
- 12-15 pieces Bamboo skewers (soaked in water for 30 minutes)
- 2 tablespoons Neutral oil (for brushing the grill)
The Tare (Glaze)
- 1/2 cup Soy sauce (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 piece Garlic clove (smashed)
- 1 slice Fresh ginger (about 1/2 inch thick)
- 2 stems Green onion tops (leftover from the skewers)
For Garnish
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1/2 teaspoon Sansho pepper (optional, for a citrusy tingle)
👨🍳 Instructions
-
1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes to prevent them from burning during the grilling process.
-
2
In a small saucepan, combine the soy sauce, mirin, sake, water, brown sugar, smashed garlic, ginger slice, and the green onion tops.
-
3
Bring the sauce mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for 15-20 minutes until it has reduced by half and becomes thick and syrupy. Strain and set aside to cool.
-
4
Prepare the chicken by cutting the thighs into uniform 1-inch cubes. If using skin-on, try to keep a piece of skin attached to each cube for maximum flavor and crispiness.
-
5
Cut the white and light green parts of the Tokyo negi (or thick scallions) into 1-inch cylinders, matching the width of the chicken pieces.
-
6
Thread the ingredients onto the soaked skewers, alternating between a piece of chicken and a piece of leek. Typically, each skewer should have 4 pieces of chicken and 3 pieces of leek.
-
7
Preheat your grill (charcoal is best, but gas works) to medium-high heat. Lightly oil the grates to prevent sticking.
-
8
Place the skewers on the grill. Cook for about 3-4 minutes on the first side until the chicken is opaque and the leeks begin to char.
-
9
Flip the skewers and cook for another 3 minutes. At this stage, do not apply the sauce yet to avoid burning the sugars.
-
10
Once the chicken is nearly cooked through, use a brush to generously coat each skewer with the prepared Tare glaze.
-
11
Flip the skewers every 30 seconds, reapplying the glaze 2-3 times, until the sauce is caramelized, bubbly, and creates a beautiful dark lacquer on the meat.
-
12
Remove from the grill once the internal temperature of the chicken reaches 165°F (74°C) and the glaze is perfectly sticky.
-
13
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 instead of breasts; the higher fat content ensures the meat stays juicy under high heat. If you can't find Tokyo Negi, use the thickest green onions available or even small leeks. Don't start glazing too early; the sugar in the Tare burns quickly, so only apply it in the last 2 minutes of cooking. For a professional touch, use a 'yakitori fan' or a piece of cardboard to blow air on the coals, controlling the heat and blowing away excess ash. If cooking indoors, a cast-iron grill pan works beautifully—just ensure your ventilation is on high!
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a chilled carafe of dry Junmai Sake. Pair with a side of lightly salted steamed edamame or a refreshing sunomono (cucumber salad). Provide a small dish of Shichimi Togarashi on the side for guests who want an extra spicy kick. A bowl of fluffy steamed short-grain white rice makes this a complete light meal. Include a wedge of lemon to squeeze over the skewers to cut through the richness of the glaze.