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No. 0156 Japanese Free recipe

Negima Yakitori with Sweet Soy Tare

Juicy thigh meat alternates with sweet batons of scallion on each skewer, grilled over high heat and dipped repeatedly in a glossy soy and mirin tare. The glaze builds into a savory, lightly charred lacquer. Order-at-the-counter izakaya flavor, easily recreated on a backyard grill or broiler.

4.2 from 333 cooks

Glazed chicken and scallion yakitori skewers with sliced green onion on white plates
Photo: Marvin Sacdalan on Pexels
Prep
30 min
Cook
20 min
Total
50 min
Serves
4
Level
Medium
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Method 5 steps

  1. Simmer the soy sauce, mirin, sake and sugar in a small pan for 10 to 12 minutes until reduced by a third and syrupy. Pour into a tall glass.

  2. Thread chicken and scallion pieces alternately onto the skewers, packing them snugly with the skin folded over the meat.

  3. Heat a grill or broiler to high, about 500 F. Season the skewers lightly with salt and grill 4 minutes per side until the fat starts to crisp.

  4. Dip each skewer into the tare, return to the heat for 1 minute, and repeat the dipping two more times until glossy and caramelized.

  5. Check that the chicken is firm and cooked through, then arrange on plates, brush with a little more tare and sprinkle with sliced scallion greens.

Tap a step to mark it done.

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