Japanese
Yakitori Negima (Grilled Chicken and Scallion Skewers)
Popular Japanese grilled chicken skewers featuring juicy chicken thigh alternated with sweet scallions, glazed in a savory-sweet tare sauce.
Watch it madewasyokumoments · 7:06
Ingredients
- Chicken thighs300g
- Scallions (Negi)2 bunches
- Soy sauce1/2 cup
- Mirin1/2 cup
- Sake1/4 cup
- Sugar2 tbsp
Method
- Soak bamboo skewers in water for 30 minutes. Cut chicken thighs into 1-inch cubes and cut scallions into 1-inch lengths.
- Thread chicken and scallions alternately onto the skewers.
- Mix soy sauce, mirin, sake, and sugar in a small saucepan and simmer until slightly thickened to make the tare sauce.
- Grill the skewers over charcoal or in a pan. When nearly cooked, brush generously with the tare sauce and grill for another minute to caramelize.
- Serve immediately, optionally sprinkled with shichimi togarashi (seven-spice blend).
Common questions
Can I substitute chicken breast for chicken thighs in yakitori negima?
Yes, but thighs are better because they stay juicier and more forgiving over high heat. If using breast, cut slightly larger pieces, cook just until done, and avoid overbrushing with tare early so it doesn’t dry out.
How long should I grill yakitori negima and when do I add the sauce?
Grill over medium-high heat, turning often, for about 8–12 minutes total depending on skewer thickness and heat. Brush on the tare only when the chicken is nearly cooked, then grill 1 more minute to glaze and caramelize.
What are the most common mistakes when making yakitori negima?
Common mistakes are skipping the skewer soak, cutting pieces unevenly, crowding the skewers too tightly, and saucing too early. Also avoid very high heat that burns the outside before the chicken cooks through.
How should I store leftover yakitori and tare sauce?
Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Keep leftover tare sauce refrigerated separately for up to a week. Reheat skewers gently in a pan or oven and brush with fresh sauce before serving.
What should I serve with yakitori negima, and can I use a different garnish?
Serve with steamed rice, a simple salad, or other yakitori. Shichimi togarashi is a classic garnish, but sesame seeds or a little lemon also work. Keep the sides light so the sweet-salty glaze stays the focus.