How to Cook Tasty Mike's Negima Yakitori

Tasty Chicken Recipes

Mike's Negima Yakitori - For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective. Negima Yakitori is a type of yakitori that is made with chicken thighs and scallions.

Mike's Negima Yakitori is our favorite weeknight dinner! This easy chicken can be on the table in 15 minutes! Need more easy chicken recipes to keep on hand for busy nights? I love this Mike's Negima Yakitori recipe and or this amazing sheet pan chicken! These chicken dinners are some of my go-to comfort food!

Mike's Negima Yakitori Yakitori is a very popular Japanese grilled chicken skewer, generally served at an izakaya (similar to a bar), or a yakitori-ya. Negima Yakitori is a type of yakitori that is made with chicken thighs and scallions. The scallions play a vital role, serving as a bright counterpoint to the umami-rich chicken. You can have Mike's Negima Yakitori using 12 ingredients and 11 steps.

Mike's Negima Yakitori Ingredients

  1. You need of Traditional Tare Sauce, Chicken & Items Needed.
  2. You need 4 large of Bone In Chicken Thighs Or 2 Extra Large Boneless Chicken Breasts.
  3. You need 2 cup of Soy Sauce & 2 cups Mirin.
  4. Prepare 1 cup of Dry Sake & 1 cup Water.
  5. You need 2 tbsp of Dark Brown Sugar [packed].
  6. Prepare 2 tsp of Ground Black Pepper.
  7. Prepare 6 clove of Garlic [crushed].
  8. Prepare 16 large of Negi Scallions Or Spring Onions [cut into 1" strips-white onions will work also].
  9. Prepare 1 tbsp of Fresh Ginger [picked or fresh].
  10. Prepare 1 packages of 6" Wooden Skewers [or long steel skewers].
  11. You need 1 bag of Charcoal.
  12. Prepare 1 of Pair Tongs.

See great recipes for Yakitori 焼き鳥 Negima, Mike's Negima Yakitori too! Place my 'Lazy Yakitori' on the Freshly Cooked Rice to make this delicious rice bowl dish. My favourite 'Yakitori' is 'Negima', Chicken & Spring Onion, seasoned with just Salt and Pepper, however, for the rice bowl dish, 'Tare' Sauce version is the best. Prepare the sauce by combining the light soy sauce, mirin, oyster sauce, dark soy sauce, sugar, and garlic in a small bowl.

Mike's Negima Yakitori instructions

  1. Keep chicken separate from other kitchen items as to avoid any cross contamination. Wash hands after touching raw meat as well..
  2. Carefully cut chicken from thigh bones into 1" x 1/4" thick strips. Or, cut chicken breasts into 1" x 1/4" strips or, a bit thicker. Reserve bones. Place chicken in fridge until ready to construct skewers..
  3. IGNORE THIS STEP IF USING BONELESS CHICKEN BREASTS: Place bones on a tinfoil lined sheet and broil bones for 10 minutes turning them as needed. This is an important step for authenticity and fullest flavor..
  4. Transfer broiled bones to a saucepan and add soy sauce, mirin, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water to make your Tare Sauce. Bring to a boil and reduce heat to medium-low. Cook until liquid is reduced by half, about 1 hour. Pour through a fine strainer into a bowl. Let yakitori sauce cool..
  5. Discard bones and scallions..
  6. Soak wooden skewers for 30 minutes in water. Or, clean and set your metal skewers to the side..
  7. Construct skewers. On 6" wooden skewers, [traditional] stagger 4 pieces chicken meat and 3 scallions. On long metal skewers, thread chicken and scallions until skewers are fully loaded..
  8. Get a cleaned charcoal grill heated. When flames have died down and coals are lit, place chicken skewers on grill. Baste with sauce and turn continually for about 6 minutes. If grilling longer skewers, follow the same directions but grill 6 to 10 minutes basting regularly..
  9. Baste chicken before serving. Serve with sticky rice and cold beer. Enjoy!.
  10. In Yakitori, almost every part of the chicken is utilized. Here are some additional options. Chicken Skin (kawa) Chicken Tender (sasami) Chicken Wings (tebasaki) Chicken Tail (bonjiri) Chicken Liver (reba) Chicken Gizzard (sunagimo) Chicken Meatball (tsukune) and Chicken Intestines..
  11. Authors Note: You will not receive that authentic Yakitori flavor you're looking for by brining your chicken, gas grilling, pan searing or broiling your chicken. For authenticity, grill only over charcoal..

Find out another easy and tasty recipes here

Quick and Easy Mike's Negima Yakitori Recipes - Line a large tray with baking paper (or a silicone mat like mine) and brush with a bit of oil. Evenly space the yakitori on the tray, and bake. Yakitori negima is just one type of yakitori skewer which includes Welsh onion, or negi in Japanese, and chicken thigh meat or breast meat. Start each skewer with a piece of scallion, then add two pieces of folded chicken, then another scallion, two more pieces of chicken, and a last scallion. Negima Yakitori is made from both the chicken thigh and the firm white part the green onion.

I believe you can make great and tasty Mike's Negima Yakitori recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!