Negima Yakitori (Japanese Chicken Skewers with Scallion)
A popular variation of yakitori, Negima features succulent chicken thighs and tender scallions, skewered and grilled over open flame.
Yakitori is a classic Japanese dish of bite-sized chicken, skewered and grilled—the word “yakitori” literally means “grilled bird.” Negima yakitori, a popular variation, features juicy chicken thighs skewered with tender scallions. It’s a perfect match for the high heat and precision of the Made In Grill. Brushed with a caramelized tare sauce and charred to perfection, these skewers are smoky, savory, and deeply satisfying. Serve hot off the grill as a simple snack or part of a larger spread.
Ichi tare, or "first tare," refers to the traditional Japanese practice of using a single batch of tare sauce that is continuously replenished and allowed to develop deeper flavor over time. Don’t have ichi tare yet? No problem. After grilling your yakitori, bring the leftover tare to a simmer to kill any bacteria, let it cool, and store it in the fridge until next time. This versatile sauce can be used for all kinds of grilled meats and or even vegetables, such as summer squash, zucchini, and hot or sweet peppers.
Sanshō peppercorns are a citrusy Japanese spice with a numbing effect, similar to Chinese Szechuan peppercorns but green in color. They can be found in specialty food stores or online.
Negima Yakitori (Japanese Chicken Skewers with Scallion)
A popular variation of yakitori, Negima features succulent chicken thighs and tender scallions, skewered and grilled over open flame.
Sho Uemura
- For the tare:
- For the skewers:
- 1.
If using bamboo (preferred) or wooden skewers, soak for 2–24 hours in water to avoid scorching.
- 2.
To make the tare, combine mirin, soy sauce, sake, and sugar in a medium Stainless Clad Saucepan and bring to a simmer over medium heat, whisking occasionally, until sugar is dissolved. Do not allow to boil. If using ichi tare, add to the mixture and stir to combine.
- 3.
To assemble the skewers, cut chicken thighs into approximately 1” squares. Thinly slice 1 scallion and set aside for garnish. Cut only the white and light green parts of the remaining scallions into 1” sections. Starting with scallion first and alternating between chicken and scallion, add about 3 pieces of each per skewer. If desired, working parallel to skewers, trim ends of scallions to be flush with the chicken.
- 4.
To cook the skewers, light charcoal, preferably binchotan, over a fire source. Once red hot, place in the Grill with a dual-zone set up (hotter on 1 side, cooler on the other). Clean and lightly oil the grates. Start to dip the skewers into the Saucepan of tare, then place on the Grill. Before flipping, dip skewers back into the tare and then back on the Grill. Don’t be afraid to dip a few times, but be sure to grill after each dip. Cook until the chicken has reached an internal temperature of 165F (temperature will increase slightly as chicken rests). This process should take 8–10 minutes. Serve with reserved sliced scallion, flaky salt, and sanshō peppercorn, if desired.
Chef's tip: To save your tare to use the next time you make yakitori, bring it to a simmer to kill any bacteria, let it cool, and store it in the fridge. Now you have ichi tare!
