Negima Yakitori

Name: Negima Yakitori
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g chicken thigh; 2 negi; 3 tbsp tare; 1 tsp shichimi; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Originating from the bustling streets of Japan, Negima Yakitori is a cherished staple found at yakitori-ya, where the aroma of grilling skewers fills the air. Traditionally enjoyed as both a casual street food and a comforting home meal, it brings together family and friends around the table with its simplicity and warmth.

This dish offers a delightful interplay between the tender, juicy chicken thighs and the sweet, onion-like flavor of negi. The tare glaze adds a rich umami depth, while a sprinkle of shichimi provides a subtle kick, balanced by the judicious use of fine sea salt. Each skewer is a perfect harmony of flavors, inviting you to savor each bite.

Ingredients

400 gchicken thigh
2negi
3 tbsptare
1 tspshichimi
to tastefine sea salt

Method

Begin by cutting the 400 g chicken thigh into bite-sized pieces, roughly 2.5 cm cubes. Trim any excess fat but leave some for flavor and moisture. Cut the 2 negi into 3 cm lengths, ensuring each piece is uniform for even cooking.
Thread the chicken and negi alternately onto skewers, starting and ending with chicken pieces. This arrangement ensures that the negi flavors the chicken as it cooks, while the chicken protects the negi from burning.
In a small bowl, mix 3 tbsp tare with 1 tsp shichimi. This will be your basting sauce, adding a savory and slightly spicy flavor to the yakitori.
Preheat a grill pan over medium-high heat. Lightly oil the pan to prevent sticking and to help achieve a good sear on the chicken.
Place the skewers on the hot grill pan. Cook for about 3-4 minutes on each side, basting with the tare mixture as you turn them. The chicken should develop a golden-brown color and the negi should be slightly charred.
Check for doneness by ensuring the chicken is firm to the touch and the juices run clear when pierced. The negi should be tender but not mushy.
Once cooked, remove the skewers from the grill pan and sprinkle with fine sea salt to taste. The salt enhances the natural flavors of the chicken and negi.
Serve the Negima Yakitori immediately, allowing everyone to enjoy the skewers while they are hot and flavorful.