Yakitori Sauce for Negima (grilled chicken and leek skewers)
Yakitori Sauce for Negima (grilled chicken and leek skewers)

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, yakitori sauce for negima (grilled chicken and leek skewers). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Yakitori Sauce for Negima (grilled chicken and leek skewers) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Yakitori Sauce for Negima (grilled chicken and leek skewers) is something which I have loved my entire life.

Sweet and irresistible chicken and scallion skewers (yakitori negima). You can enjoy this simple recipe on a grill or with an oven. My husband said it was a perfect dish for the summer.

To get started with this particular recipe, we must prepare a few components. You can have yakitori sauce for negima (grilled chicken and leek skewers) using 6 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Yakitori Sauce for Negima (grilled chicken and leek skewers):
  1. Prepare 1 Chicken thighs (any parts will do)
  2. Take 1 Japanese leek (white part)
  3. Take 2 to 2 1/2 tablespoons Sugar…A
  4. Make ready 50 ml Soy sauce…A
  5. Get 40 ml Mirin…A
  6. Get 20 ml Sake…A

For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective. Chicken yakitori recipe is an easy Japanese grilled dish served on skewers. The yakitori sauce tends to be the star of this chicken dish.

Steps to make Yakitori Sauce for Negima (grilled chicken and leek skewers):
  1. Prepare the yakitori chicken base. If you are using storebought negima (chicken and leek skewers) skip ahead to Step 6. Otherwise, cut the chicken into about 3 cm cubes.
  2. Cut the Japanese leek into 3 cm pieces to match the amount of chicken pieces you prepared in Step 1.
  3. Skewer the chicken and leek pieces alternately. This may be hard to do if you're not used to doing it. If so, go on and read Steps 4 and 5.
  4. 【How to skewer the chicken cleanly and easily】Arrange the chicken cubes from step 1 in one layer on a piece of cling film and it up. Put in the freezer for 40 minutes to 1 hour until partially frozen.
  5. Take out the partially frozen chicken from the freezer, and skewer it. This method is unconventional, but this way it's really easy to skewer the chicken.
  6. Heat the grill over a high heat. After 2 to 3 minutes turn the heat down to medium. Line up the negima skewers on the rack and grill.
  7. After 5 to 7 minutes when the surfaces of the meat have gotten grill marks, flip them over. The skewers will be cooking a bit unevenly depending on where they are positioned on the rack, so change their positions around.
  8. Put the A ingredients in a frying pan and bring to a boil. When it's bubbling, if the negima skewers aren't cooked yet, turn the heat off under the frying pan and leave it for a while.
  9. When the skewers from Step 7 have browned nicely, put them in the sauce from Step 8. *Turn up the heat to a bit lower than high and reduce the sauce until almost all the liquid has evaporated.
  10. 【Note】This is common sense, but do not overcook the chicken. It will be become too tough.
  11. 【Note】Since the chicken skewers will be simmered in the frying pan, in Step 9 it should have grill marks on the outside, and cooked through about 80% inside for the best results.
  12. The chicken skewers are delicious enough right after Step 9 is complete, but I like to quickly toast the skewers over a flame just before serving. If you don't have a gas burner you can wram them up over a grill or in a toaster oven.
  13. Transfer to serving plates and it's done. People are always paying visits to our house all year round, and this is one of the most popular dishes that we serve.
  14. I believe this sauce will suit all tastes. You can use it on any ingredients. Please enjoy yakitori your way.
  15. Leftover sauce can be frozen. When you make yakitori the next time, just add more sauce if there's not enough.
  16. 【Attention】Grilling times vary depending on your grill. If you are making these for the first time, please check the heat levels. You can bake the skewers in an oven of course.
  17. [Attention] If using a grill or toaster oven to toast the skewers in Step 12, it's very easy to burn them so please be sure to watch them carefully.

It's a combination of umami and sweet flavors, soy sauce, mirin sweet cooking wine, brown sugar for sweetness, rice vinegar for acidity, fresh ginger and garlic. These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable. Besides yakitori negima (chicken and onion) there other varieties such as tsukune (chicken meatball,)kawa(chicken skin),hotate This Japanese street food is a hit with commuters looking for a quick snack. The skewers are dipped in salty or sweet sauces, and then grilled over charcoal. This is the second video in the weekly How to make Yakitori at Home series.

So that’s going to wrap it up for this exceptional food yakitori sauce for negima (grilled chicken and leek skewers) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!