Negima Yakitori

Negima YakitoriNegima Yakitori
Chicken and Scallion Skewers with Yakitori Sauce Recipe

Japanese Food and CookingWe ended up with the recipe from this book and it was easy enough to try it with kids.
Japanese Food and Cooking: A Timeless Cuisine: The Traditions, Techniques, Ingredients and Recipes


4 whole, bone-in chicken legs
2 cups mirin
2 cups soy sauce
1 cup dry sake
2 tbsp. packed dark brown sugar
2 tsp. freshly ground black pepper
16 large scallions, cut into 1″ lengths
5 cloves garlic, crushed
1 2″ piece ginger, peeled and thinly sliced

1. Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool.

2. Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the white parts of scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer.

3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add skewers, and cook, turning, until beginning to brown, about 6 minutes. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more. Transfer to a serving plate and drizzle with more yakitori sauce; serve immediately.


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