Negima Yakitori

🛒 Ingredients

• Chicken Thigh, boneless, skinless 100 g · 165 kcal
• Japanese Green Onion (Naganegi) 30 g · 18 kcal
• Soy Sauce 5 g · 5 kcal
• Mirin (Japanese sweet rice wine) 3 g · 12 kcal
• Sake (Japanese rice wine) 2 g · 4 kcal
• Granulated Sugar 3 g · 12 kcal

👨‍🍳 Instructions

1. Cut chicken thigh into 2.5 cm (1 inch) pieces and the white/light green part of the naganegi into 2.5 cm (1 inch) segments; soak bamboo skewers in water for 30 minutes to prevent burning.
2. Thread the chicken and naganegi alternately onto the soaked skewers, starting and ending with chicken.
3. To make the tare sauce, combine soy sauce, mirin, sake, and granulated sugar in a small saucepan and bring to a simmer over medium heat, stirring until sugar dissolves.
4. Grill the yakitori skewers over high heat (charcoal or gas grill, or broiler) for 3-4 minutes per side, turning occasionally, until chicken is cooked through and lightly charred.
5. During the last few minutes of grilling, brush the yakitori generously with the tare sauce, turning frequently to build up a glaze, until sticky and caramelized.
6. Serve the Negima Yakitori hot, optionally garnished with a sprinkle of toasted sesame seeds.