Separate Tare consistently
A brush that has touched raw chicken must not get into the serving sauce. Two separate bowls avoid cross contamination.
Japanese Recipe
Yakitori Negima
Juicy leg meat and pieces of leek are skewered alternately, and the reduced tare is only grilled towards the end and does not burn.
Total time
50 min
Calories
490 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Japanese Chicken and Leek Skewers with Tare
Negima is one of the most popular yakitori varieties, alternating chicken with pieces of Japanese long leek. Charcoal gives the strongest flavour, a hot grill or grill pan also works. It is divided before contact with raw meat: one part is used for smearing, the clean rest is served on the table.
Lunch
Dinner
Meat
Japanese Recipes
Recipe
Yakitori Negima
Yakitori negima are Japanese chicken skewers with leeks grilled over a high heat and finally repeatedly covered with shiny tares.
Ingredients
4 servings
Method
-
1
Reduce tares
Bring the soy sauce, mirin, sake and sugar to the boil and reduce to about two thirds over medium heat for 12 to 15 minutes, covering the spoon thinly.
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2
Divide the sauce hygienically
Divide the tare into two bowls, use one half exclusively for grilling, cover the other and keep clean to serve.
-
3
Stick skewers evenly
Place the chicken and leek on the skewers alternately dense, but without pressing them hard. Equally large pieces provide a common cooking point.
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4
Attack without tare
Bring the grill or grill pan to a medium-high heat and oil lightly, grill skewers for 6 to 8 minutes and turn regularly until they are clear.
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5
Multiple glazing
Thinly spread the skewers with the barbecue portion of tarte, turn and caramelise for 30 seconds. Repeat two to three times without turning the sauce black.
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6
Check Gargrad
Measure core temperature on a thick piece of chicken at least 75 ° C. If necessary, continue cooking skewers over a slightly lower heat for a short time.
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7
Serve directly
Drizzle the yakitori with the clean tare and season with shichimi if desired. Serve hot from the grill.
Kitchen know-how
Tips for Yakitori Negima
Sugar late to the heat
Tare contains a lot of sugar and burns quickly. Grill skewers almost until cooked and glaze only in the last minutes.
Variations
How to adapt this recipe
Leave out the tares, season the skewers evenly before grilling and serve with sliced lemon.
Grill separate skewers with shiitake and leek. Mushrooms usually take less time than the chicken skewers.
Nutrition per serving
490kcal
24.0 gCarbohydrates
43.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Yakitori Negima
In yakitori, negima refers to the combination of chicken pieces and negi, Japanese long leeks, which are alternately placed on a skewer.
Tare is a sweet and spicy glaze based on soy sauce. Shio simply refers to salt-spiced yakitori, in which meat and grill smoke are more prominent.
Yes. Heat a large grill or cast iron pan, fry skewers all around and glaze with tarte towards the end.
Tare came too early on the grill or the heat was too strong. First, spread the skewers thinly and turn them quickly.
This is possible, but it dries out faster. Cut evenly, cook carefully at 75 ° C and serve immediately afterwards.
Keep cooking