Japanese Negima Yakitori

Today on the Takrecipe website, we are making Negima Yakitori, a beloved Japanese dish featuring grilled chicken and leek skewers. This dish is a staple in izakayas (Japanese pubs) and yakitori stands, offering a perfect balance of smoky, savory flavors with a touch of sweetness from the tare sauce. Whether you enjoy it as a snack with a cold drink or as a flavorful main course, negima yakitori is an easy yet authentic way to bring Japanese street food to your home.

Ingredients (Serves 4)

• 500g boneless chicken thighs (cut into bite-sized pieces)
• 2-3 Japanese leeks (or regular leeks, cut into 1-inch pieces)
• 12-16 bamboo skewers (soaked in water for 30 minutes)
• 1 tablespoon vegetable oil
• Salt and pepper (to taste)
• Tare Sauce:
• 4 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 teaspoon grated garlic (optional)
• 1 teaspoon grated ginger

Prepare the Ingredients

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning during grilling. Cut the chicken thighs into uniform, bite-sized pieces to ensure even cooking. Slice the leeks into 1-inch sections, keeping them thick enough to hold onto the skewers without falling apart.

Make the Tare Sauce

In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves. Let it simmer for about 5 minutes until slightly thickened. Remove from heat and set aside.

 Assemble the Skewers

Take a soaked skewer and alternate threading the chicken pieces and leek sections. Each skewer should have about 3-4 pieces of chicken and 2-3 pieces of leek. Lightly brush each skewer with vegetable oil and season with salt and pepper.

Grill the Yakitori

Preheat a grill or grill pan to medium-high heat. If using a charcoal grill, let the coals burn until they are covered with white ash for even cooking. Place the skewers on the grill and cook for about 2-3 minutes per side, rotating occasionally for even charring. Once the chicken is almost cooked through, brush the skewers generously with the tare sauce. Grill for another 1-2 minutes, allowing the sauce to caramelize. Flip the skewers, apply more sauce, and cook for another minute until glazed and slightly charred.

Serve and Enjoy

Remove the skewers from the grill and place them on a serving plate. Optionally, brush with extra tare sauce for more flavor. Serve hot with steamed rice, pickles, or enjoy them as a snack with a cold drink.

Tips:

Use chicken thighs instead of breast meat

🟢Thighs stay juicier and more flavorful, making them ideal for yakitori.

Control the grill heat

🟢If the heat is too high, the skewers will burn before the chicken is fully cooked. Medium-high heat allows even charring.

Double-glaze with tare sauce

🟢Brushing the skewers twice with the sauce enhances the caramelization and flavor.

Other Japanese food recipe:

• Japanese Unadon recipe
• Noodle Omelette Recipe
• Grilled Teriyaki Chicken Recipe