37min 4 ppl
Yakitori Negima
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
250 kcalper person
Protein 22g
Carbs 8g
Fats 14g
About this dish
Skewers of chicken thigh and leek grilled over high heat and repeatedly glazed with a glossy soy and mirin tare until sticky and lightly charred. Classic yakitori-stand fare.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Leekscut into 3cm segments2
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 2cm pieces500 g
Dried Goods
- Caster sugar20 g
Oils & Condiments
- Soy sauce60 ml
- Mirin60 ml
- Sake30 ml
Utensils
- Chopping board
- Sharp knife
- Bamboo skewers
- Saucepan
- Griddle pan
- Meat thermometer
Method
1
Cut the chicken thighs into 2cm pieces and the leeks into 3cm segments.
Approx. 6 minutes
2
Thread the chicken and leek alternately onto skewers, starting and ending with chicken.
Approx. 6 minutes
3
Preheat a griddle pan over high heat.
Approx. 3 minutes
4
Combine the soy sauce, mirin, sake and caster sugar in a saucepan and simmer over medium heat for 5 minutes until slightly thickened, to make the tare sauce.
Approx. 5 minutes
5
Grill the skewers for 4 minutes on each side, brushing generously with the tare sauce every time you turn them.
Approx. 8 minutes
6
Check the thickest piece of chicken reaches 74°C with a meat thermometer, brush with a final layer of tare and serve immediately.
Approx. 2 minutes
