Yakitori negima
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Yakitori negima are skewers of chicken thighs and green onions, often served with cold beer in Japanese bars. While grilled, the yakitori are brushed with teriyaki sauce, which gives them a delicious caramelized glaze. You can grill the skewers on a grill, in a grill pan, in the oven on the grill, or on a charcoal grill. Just remember to watch them closely and turn them frequently, as the chicken can quickly dry out or burn. For yakitori, it's best to use flat wooden skewers—they're easier to turn—and be sure to soak them in water to prevent burning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup tamari or lightly salted soy sauce
- 0.5 cup mirin
- 1/4 cup sake
- 1/4 cup light brown sugar
- 1 clove garlic, finely grated
- 2 cm ginger root, peeled and finely grated
- 900 g skinless and boneless chicken thighs, cut into 2.5 cm pieces.
- 2 bunches green onions, white and light green parts only, cut into 2cm pieces.
- Vegetable oil to grease the grill grate
- Special equipment: 6 bamboo flat skewers, 25 cm long.
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Recipes with similar ingredients: chicken thighs, soy sauce, tamari sauce, green onions, ginger root, garlic, brown sugar, sake
Cooking the dish according to the recipe:
- Soak six bamboo skewers in water for 30 minutes.
- Meanwhile, combine the tamari, mirin, sake, brown sugar, garlic, and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Cook, stirring frequently, until the sauce thickens slightly and reduces by half, 12-15 minutes. Remove from heat and stir in the ginger.
- Let cool, then pour 1/4 cup of the glaze over the kebabs, setting the rest aside for serving. The teriyaki glaze can be refrigerated, covered, for up to 24 hours.
- Preheat a grill or grill pan over medium-high heat. Lightly coat the hot grate or pan with vegetable oil.
- Thread 7-8 pieces of chicken and green onions onto each skewer, alternating them.
- Place the skewers on the grill and sprinkle each lightly with salt. Grill, turning the skewers constantly, until the green onions are tender and the chicken is browned and cooked through, about 12 minutes.
- Spread a small amount of glaze on each skewer. Continue grilling, turning constantly, until the glaze is lightly caramelized, 3-4 minutes. Serve with the reserved teriyaki sauce.
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