Negima Yakitori

Ingredients

Instructions

1. 1

   If using bamboo skewers, soak them in water while you prep. Preheat a grill pan, broiler, or barbecue over high heat. In a small pan, combine the soy sauce, mirin, sake, and sugar.

2. 2

   Bring the tare to a boil, then simmer for 2-3 minutes until slightly thickened and glossy. It should lightly coat a spoon but still be brushable. Set aside.

3. 3

   Cut the chicken thigh into roughly 3 cm bite-size pieces. Trim the spring onion and cut the white and pale green parts into 3 cm lengths so they cook at the same rate as the chicken.

4. 4

   Thread the skewers, alternating pieces of chicken and spring onion. Keep the pieces snug but not tightly compressed so the heat can circulate evenly.

5. 5

   Lightly oil the skewers and grill for 2 minutes on the first side. Turn and grill 2 minutes more. Brush with tare, turn again, and grill for 1 minute. Brush the second side with tare and grill 1-2 minutes more, until the chicken is lightly charred in spots and cooked through to 74°C at the center.

6. 6

   Transfer to a plate and rest for 1 minute so the juices settle. Sprinkle with shichimi togarashi if using, and serve hot.

Nutrition per serving

Notes

• •For the fastest beginner-friendly version, use a grill pan or broiler instead of charcoal; you still get good browning in the 15-minute window.
• •Chicken thigh stays juicier than breast and is more forgiving if slightly overcooked.
• •Do not brush on the tare too early or continuously; the sugars can burn before the chicken is cooked.
• •Serve with a simple cucumber salad or shredded cabbage for a low-carb meal.

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