Negima Yakitori

Enjoy the authentic taste of Negima Yakitori, Japanese chicken skewers that are irresistibly delicious.

Course Appetizer, Main Course

Cuisine Japanese

Keyword Japanese chicken skewers, Negima Yakitori, yakatori recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings Skewers

Calories 313kcal

2 tbsp Soy Sauce
3 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
1 tbsp Water
1 1/2 tbsp Sweetener your preferred sweetener
1/2 Cup Bonito Flakes can sub with 1/8 tsp of hondashi
1 Clove Garlic

Gather all the ingredients.
Soak wooden skewers in water for at least 10 minutes.
Finely dice garlic and set aside.
Combine soy sauce, Japanese sake, water, sweetener, bonito flakes, and diced garlic in a sauce pan. Bring it to a boil, then reduce the heat to simmer. Let the sauce simmer for 5 minutes until it slightly reduces. Strain the sauce through a strainer, making sure to press out any extra sauce from the bonito flakes. Split the tare into 2 bowl, one for basting and other for dipping. Note – no need to strain if using hondashi.
In the meantime, cut green onions into 1 inch pieces and set aside.
Cut into 1/2 x 1/2 cube size bites and set aside.
Skewer chicken loosely (do not pack in tight). Use 2-3 pieces of chicken for every piece of green onion as picture shown.
Preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill. Using a basting brush, generously brush marinade on each skewer and close lid. Rotate skewers every 2 minutes basting on each rotation and until done - should take around 8-10 minutes or once internal temp reaches 165F. Transfer to serving plate and sprinkle optional toasted sesame seed. Note - drizzle reserve sauce on prior to serving.