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Yakitori Negima

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Yakitori Negima

Yakitori is a popular Japanese grilled a skewered chicken dish, although the name can refer to other types of meat or food served on skewers. Welsh onion, or negi in Japanese, is used in this recipe, making it yakitori negima in this case. Yakitori can be cooked either with salt, or shio, or tare sauce, a mixture of sake, soy sauce and sugar. The meat is rubbed or marinated in the salt or sauce and grilled to a delicate finish. They make great appetizers.

Yield: Makes 10-12 skewers


  • 2 chicken breasts, cut into about 3/4 inch pieces
  • 1 negi, cut into about 3/4 inch pieces
  • *Bamboo skewers (soaked in water to prevent burning)
  • For tare sauce (makes about 1/2 cup):
  • 5 Tbsp soy sauce
  • 5 Tbsp mirin
  • 3 Tbsp sake
  • 1 1/2 - 2 Tbsp of sugar *adjust the amount to your preference
  • A slice of ginger (optional)


Mix sugar, sake, mirin, and soy sauce in a sauce pan and stir well. Put a slice of fresh ginger, if preferred. Bring to a boil on high heat and turn down the heat to low and simmer until slightly thickened. Stop the heat and set aside. Thread chicken and negi on skewers alternatively. Grill the skewered chicken and negi over hot coals until the surface of chicken turns white. Brush the skewered chicken and negi with the sauce. Grill until cooked through, brushing the sauce a couple of times.

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