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Yakitori (Negima) Recipe

Japanese · Main course · 30 min total

Negima is a classic yakitori skewer featuring alternating pieces of juicy chicken thigh and scallion, grilled with a sweet-savory tare sauce. This recipe delivers authentic flavor with a simple homemade glaze.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 4 scallions (green onions), cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 2 tablespoons sugar
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. Cut chicken thighs into 1-inch cubes. Thread onto skewers, alternating with scallion pieces (about 3-4 pieces each of chicken and scallion per skewer).
2. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a boil over medium heat, then reduce heat and simmer until slightly thickened, about 5 minutes. Set aside.
3. Grill or broil skewers over medium-high heat (or under broiler) for 3-4 minutes per side, brushing with the tare sauce every minute, until chicken is cooked through and lightly charred.
4. Serve immediately, optionally with extra tare sauce on the side.

Tips

• Soak bamboo skewers for at least 30 minutes to prevent burning.
• For a smokier flavor, grill over binchotan charcoal if available.
• Leftover tare sauce can be refrigerated for up to 2 weeks.

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