Negima Yakitori, Chicken and Scallion, Lacquered Over Coals
Negima is the gateway yakitori. Thigh meat and scallion threaded tight, run over screaming charcoal, then dipped in tare and grilled again to build lacquer. Each dip and grill adds a coat. High heat, fast hands, three or four passes. That is the whole game.
- Method
- Hot & Fast charcoal grill
- Total time
- 35 min
- Target internal temp
- 175F
- Gear
- Folding Tongs, bamboo skewers, small saucepan
- Difficulty
- Medium
- Serves
- 4
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into 1 inch pieces
- 4 to 5 fat scallions, white and light green parts, cut into 1 inch lengths
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 3 tbsp sugar
- 12 bamboo skewers, soaked 30 min
- Shichimi togarashi to finish
The Cook
- 01
Build the tare. Simmer soy, mirin, sake, and sugar until it coats a spoon, about 10 min. Pull it and let it cool.
- 02
Thread chicken and scallion alternating, packed tight so nothing spins. Loose skewers cook uneven.
- 03
Get the charcoal hot and glowing, no flames licking up. Flames char the meat before it cooks.
- 04
Grill the skewers bare for 3 to 4 min, turning, until the outside sets and color builds.
- 05
Dip a skewer fully in the tare, then back on the grate for 30 to 45 sec a side. Repeat three or four times.
- 06
Pull when the glaze is dark and sticky and the meat is firm. Dust with shichimi.
Doneness
Thigh is forgiving. Pull at 175F internal. The meat should feel firm with a glossy, tacky skin, not wet. Scallion should be soft and a little charred at the edges.
Pro Tip
Do not dump raw chicken into your finishing tare. Set aside a portion for dipping and never cross-contaminate the pot you serve from.
Questions
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