Consistently separating tare
A brush that has touched raw chicken must not enter the serving sauce. Two separate bowls avoid cross contamination.
Japanese Recipe
Yakitori Negima
Juicy leg meat and leek pieces are zested alternately. The reduced tare comes only towards the end on the grill and does not burn thereby.
Total time
50 min
Calories
490 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Japanese chicken leek skewers with tare
Negima is one of the most famous Yakitori varieties and replaces chickens with pieces of Japanese long garlic. Charcoal is the most powerful aroma, a hot grill or a grill pan also works. The sauce is shared with raw meat before contact: a part is used to spread, the clean rest comes on the table when serving.
Lunch
Dinner
Meat
Japanese Recipes
Recipe
Yakitori Negima
Yakitori Negima are Japanese chicken skewers with leeks, which are grilled over strong heat and at the end several times coated with shiny tare.
Ingredients
4 servings
Method
-
1
Reduce Tara
Boil soy sauce, Mirin, sake and sugar and cook in medium heat for 12 to 15 minutes to about two thirds. The sauce should cover the spoon thinly.
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2
Sauce hygienically split
Divide the tara into two bowls. Use one half exclusively for coating on the grill, cover the other and keep clean for serving.
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3
Sticking skewers evenly
Chicken and leek alternately dense, but without strong presses put on the skewers. Equally large pieces ensure a common cooking point.
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4
Grill without tare
Bring grill or grill pan to medium to high heat and lightly oil. Grill skewers for 6 to 8 minutes and turn around regularly until significant roasting points are created.
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5
Glaze several times
Spoke thinly with the grilled portion of tare, turn around and let caramelize for 30 seconds. Repeat two to three times without making the sauce black.
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6
Check Gargrad
Measure at least 75 °C core temperature on a thick piece of chicken. If necessary, cook the skewers briefly at a slightly lower heat.
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7
Serve directly
Lightly drizzle Yakitori with the clean tare and season with Shichimi as desired. Serve hot from the grill.
Kitchen know-how
Tips for Yakitori Negima
Sugar late on the heat
Tare contains a lot of sugar and burns quickly. At first, almost grill the skewers and only glazed in the last minutes.
Variations
How to adapt this recipe
Leave out tar, salt the skewers evenly before grilling and serve with lemon clefts at the end.
In addition, grill separate skewers with shiitake and leek. Mushrooms usually need less time than chicken skewers.
Nutrition per serving
490kcal
24.0 gCarbohydrates
43.0 gProtein
23.0 gFat
Values are estimates per serving 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 garlic, which alternately come on a spear.
Tare is a sweet and spicy glaze based on soy sauces. Shio simply refers to Yakitori seasoned with salt, where meat and grilled smoke emerge more strongly.
Yes. Preheat a large grill or cast iron pan strongly, fry skewers all around and glazed with tar only towards the end.
Tare came on the grill too early or the heat was too strong. Only almost cooked skewers thinly spread and quickly turn around.
This is possible, but it dries out faster. Cut evenly, cook carefully to 75 °C and serve immediately afterwards.
Keep cooking