📝 About This Recipe
Yakitori Negima is the quintessential Japanese soul food, featuring succulent chicken thighs interlaced with sweet, charred Tokyo negi or thick scallions. The magic lies in the 'Tare'—a glossy, umami-rich glaze that caramelizes over high heat to create a smoky, sweet, and savory crust. This recipe brings the atmosphere of a smoky Shinjuku alleyway right to your kitchen, offering a masterclass in balancing simple ingredients with sophisticated technique.
🥗 Ingredients
The Skewers
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred for flavor, cut into 1-inch chunks)
- 4-5 stalks Tokyo Negi or Thick Scallions (white and light green parts only, cut into 1-inch lengths)
- 12-15 pieces Bamboo Skewers (soaked in water for at least 30 minutes)
- 2 tablespoons Neutral Oil (such as grapeseed or vegetable oil)
The Tare (Glaze)
- 1/2 cup Soy Sauce (high-quality Japanese soy sauce)
- 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)
Finishing Touches
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder for garnish)
- 1/2 teaspoon Sansho Pepper (optional, for a citrusy tingle)
👨🍳 Instructions
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1
Soak your bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the Tare: In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and peppercorns. Bring to a boil over medium-high heat.
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3
Reduce the heat to low and simmer the sauce for 15-20 minutes, or until it has reduced by half and thickened into a glossy syrup. Strain and set aside to cool.
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4
Trim excess fat from the chicken thighs but keep some skin if possible; the fat renders and bastes the meat. Cut the chicken into uniform 1-inch cubes.
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5
Cut the white and light green parts of the negi (or thick scallions) into 1-inch pieces, matching the width of the chicken pieces.
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6
Thread the skewers: Start with a piece of chicken, followed by a piece of negi. Repeat until you have 4 pieces of chicken and 3 pieces of negi on each skewer, ending with chicken.
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7
Preheat your grill (charcoal is best, but gas works) to medium-high heat. If using a broiler, set it to high and line a baking sheet with foil.
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8
Lightly brush the grill grates with neutral oil and lightly season the raw skewers with a tiny pinch of salt (the tare provides the main saltiness later).
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9
Place skewers on the grill. Cook for about 3-4 minutes on the first side until the chicken is opaque and the negi starts to char.
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10
Flip the skewers and cook for another 3 minutes. At this stage, the chicken should be nearly cooked through.
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11
Using a brush, generously coat the chicken and leeks with the prepared Tare glaze. Flip and grill for 30-60 seconds until the sauce bubbles and caramelizes.
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12
Apply a second coat of Tare, flip again, and grill for a final 30 seconds. The chicken should be deeply browned and glossy.
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13
Remove from heat and let rest for 2 minutes. Brush with one final thin layer of fresh Tare just before serving for maximum shine.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content keeps the meat juicy under high heat. Don't crowd the skewers; leaving a tiny bit of space ensures the heat circulates and cooks the chicken evenly. If your leeks are very thick, slice them in half lengthwise before cutting them into 1-inch pieces so they cook at the same rate as the chicken. Reserve a small portion of the Tare in a separate bowl for dipping or final brushing to avoid cross-contamination with raw chicken brushes. If using a gas grill, add a few wood chips in a foil packet to mimic the smoky flavor of Japanese Bincho-tan charcoal.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a glass of chilled dry Sake. Pair with a side of steamed short-grain white rice and a dash of Shichimi Togarashi. Include a refreshing Sunomono (Japanese cucumber salad) to cut through the richness of the glaze. Offer a small mound of grated daikon radish on the side for a traditional palate cleanser. Serve as part of an Izakaya-style spread with edamame and grilled shishito peppers.