Photograph of the finished Negima yakitori

Japan · Xiên gà hành lá Negima

Negima yakitori

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.6 lb
  • Photograph of Spring onion Spring onion 1.3 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Cooking sake Cooking sake ½ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Coarse salt Coarse salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Simmer soy sauce with mirin, sake, and sugar until reduced by half to make tare sauce.
  2. 2 Cut the white part of the green onion root into 3 cm pieces and use only the white portion.
  3. 3 Cut the chicken thighs into 2.5 cm cubes, leaving the skin around each cube.
  4. 4 To skewer a piece of onion between two pieces of chicken—that's the meaning of the word negima.
  5. 5 Grill for 3 minutes on each side, then brush with tare sauce three times during the last 90 seconds.
  6. 6 Spread the sauce only at the end because the sugar in the tare burns very quickly on the charcoal.

With an appliance

  • Charcoal grill 35 min

    Grill over charcoal, keeping the grill 8 cm above the grate, for 6 minutes, rotating every 90 seconds; brush with tare during the last 90 seconds.

Start cooking