I didn’t realize that I eat chicken so often until noticing that this is the 4th chicken dish on this blog.
Yakitori means grilled chicken. However, in Yakitori restaurants in Japan – there are many of them – you can order all kinds of things on a stick, such as chicken hearts, pork belly etc.
The one I’m making today is Chicken and Scallion Skewers, usually called Negima(ねぎま) in Japanese.This particular one is so far my favorite among all types of Yakitori and I’m sure you will find it being served in every single Yakitori restaurant on the planet.
I used a griller I got from a Japanese supermarket years ago and it worked pretty well. If you luckily have a backyard to fire up a barbecue grill, then you can also get the smoky flavor from charcoal grilling.
It is OKAY to grill the chicken on a frying pan, but I believe the flavor is better when the meat is grilled directly over the fire. Skewering or not, is totally up to you, but I’ll always say that everything tastes better on a stick. It is these two things that make Yakitori.
- Chicken thigh/breast 0.5lb
- Scallion (only the white part) 3-4
- Soy sauce 2 tbs
- Mirin 1.5 tbs
- Sugar 1 tbs
- Sake 1 tbs
- Cut chicken into bite-sized cubes.
- Cut scallion into 1 inch long sticks.
- Skewer chicken and scallion on sticks.
- Prepare sauce: mix well soy sauce (2), Mirin (1.5), sugar (1) and sake (1).
- Grill the skewers on a griller or a large frying pan.
- Heat up the sauce mixture on a pan, put the grilled skewers into the pan when the sauce starts getting reduced and make sure the skewers are well covered by the sauce.
- Yakitori goes well with beer, or simply with a bowl of rice.