Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasyMain coursesmeatCC0 1.0 Universal
Classic Japanese Yakitori Negima (Skewered Chicken Thigh and Scallions Glazed in Sweet Tare)
The iconic Japanese street skewer: tender chicken thigh chunks alternated with sweet green scallion batons (negima), grilled over high heat while repeatedly basted with rich caramelized sweet tare glaze.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Boneless chicken thighs, cut into 3-cm cubes500 g
- Thick scallions or Tokyo negi, cut into 3-cm lengths6 stalk
- Japanese soy sauce80 ml
- Mirin sweet cooking wine80 ml
- Japanese sake50 ml
- Brown sugar2 tbsp
Preparation Steps
1
Make tare sauce: simmer soy sauce, mirin, sake, and brown sugar in a saucepan for 8-10 minutes until reduced by half into a glossy, thick glaze.
10 min timer
2
Thread chicken cubes alternating with scallion batons onto soaked bamboo skewers.
8 min timer
3
Sear skewers on a smoking hot grill pan for 6-7 minutes, turning. In the final 3 minutes, brush generously on all sides with tare sauce, turning repeatedly until sticky, caramelized, and charred in spots. Serve hot with shichimi pepper.
10 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
360
Protein
31g
Carbohydrates
16g
Fat
18g
Allergens
soyaGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
