📝 About This Recipe
Transport your kitchen to the bustling yokocho alleys of Tokyo with these classic Negima Yakitori skewers. This iconic Japanese street food features succulent chicken thighs and sweet charred scallions glazed in a rich, umami-packed 'Tare' sauce made from soy, mirin, and sake. The combination of smoky caramelization and tender meat makes this the ultimate savory appetizer for any gathering.
🥗 Ingredients
The Skewers
- 1.5 lbs Boneless, skin-on chicken thighs (cut into 1-inch bite-sized cubes)
- 8-10 pieces Large scallions (Negi) (white and light green parts only, cut into 1-inch lengths)
- 1 tablespoon Vegetable oil (for greasing the grill)
- 12 pieces Bamboo skewers (soaked in water for 30 minutes)
The Tare (Basting Sauce)
- 1/2 cup Soy sauce (high quality Japanese variety)
- 1/2 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Sake (dry cooking sake)
- 1/4 cup Water
- 2 tablespoons Brown sugar (packed)
- 1 slice Fresh ginger (smashed)
- 1 piece Garlic clove (smashed)
- 1/2 teaspoon Black peppercorns (whole)
For Garnish
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Soak the bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a small saucepan, combine the soy sauce, mirin, sake, water, brown sugar, smashed 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 sauce into a clean bowl or a tall glass (for easy dipping) and set aside to cool. Reserve a small portion in a separate dish for final serving to avoid cross-contamination.
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5
Prepare the chicken by cutting the thighs into uniform 1-inch cubes. Try to keep a bit of skin on each piece for maximum flavor and moisture.
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6
Cut the scallions into 1-inch pieces, matching the width of the chicken pieces.
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7
Thread the ingredients onto the skewers, alternating between one piece of chicken and one piece of scallion. Start and end with chicken, fitting about 4 pieces of meat and 3 pieces of scallion 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 to prevent sticking.
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9
Place the skewers on the grill. Cook for about 6-8 minutes total, turning every 2 minutes, until the chicken is nearly cooked through and the scallions are slightly charred.
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10
Once the chicken is 80% cooked, use a brush to generously coat the skewers with the Tare sauce. Alternatively, dip the skewers directly into the tall glass of sauce.
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11
Continue grilling for another 1-2 minutes per side. The sugar in the sauce will caramelize quickly, so watch closely to prevent burning.
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12
Apply a final glaze of sauce just before removing the skewers from the heat for a beautiful, glossy finish.
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13
Transfer to a serving platter and sprinkle with Shichimi Togarashi and toasted sesame seeds if desired.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content ensures the meat stays juicy under high heat. If using a grill pan indoors, ensure your kitchen is well-ventilated as the sugar in the Tare will create some smoke. Don't crowd the skewers; leave a small gap between the meat and scallions so the heat can circulate and cook everything evenly. For the most authentic flavor, use Bincho-tan (Japanese white charcoal) if you have access to it. If the skewers are burning, you can place a strip of aluminum foil under the exposed wooden handles to protect them.
🍽️ Serving Suggestions
Serve alongside a cold glass of Japanese Lager or a crisp Highball (whisky and soda). Pair with a side of lightly salted edamame or a refreshing sunomono (cucumber salad). A bowl of steamed short-grain white rice makes this a more substantial meal. Provide extra Tare on the side for those who prefer an even bolder, saltier flavor. Offer lemon wedges on the side to cut through the richness of the chicken skin.