Mike's Negima Yakitori
Mike's Negima Yakitori

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mike's negima yakitori. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bring to a boil and reduce heat to medium-low. Pour through a fine strainer into a bowl. For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion.

Mike's Negima Yakitori is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Mike's Negima Yakitori is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mike's negima yakitori using 12 ingredients and 11 steps. Here is how you can achieve that.

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

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. Prepare the sauce by combining the light soy sauce, mirin, oyster sauce, dark soy sauce, sugar, and garlic in a small bowl.

Instructions to make Mike's Negima Yakitori:
  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.

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. 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. Yakitori negima is just one type of yakitori skewer which includes Welsh onion, or negi in Japanese, and chicken thigh meat or breast meat.

So that is going to wrap it up for this special food mike's negima yakitori recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!