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Easy Negima Yakitori with Homemade Sauce (Pan-Fried)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese

Ingredients

  • 2 boneless chicken thigh (approx 340g per thigh)
  • 2 Japanese leeks (naganegi) white part
  • 2 tbsp sake
  • 1 tsp cooking oil
Yakitori Sauce
  • 3 tbsp mirin
  • 1 ½ tbsp sake
  • 3 tbsp soy sauce
  • 1 tbsp turbinado sugar coarse light brown
  • ½ tsp garlic paste
  • ½ tsp duck fat

Instructions

    Cup of Yum
  1. Pour 3 tbsp mirin and 1 ½ tbsp sake into a saucepan and boil for about 30 seconds to 1 minute over a medium heat.
  2. Add 3 tbsp soy sauce, 1 tbsp turbinado sugar, ½ tsp garlic paste and ½ tsp duck fat. Mix thoroughly and bring to a boil once more, then reduce the heat to low and simmer for about 10 minutes before removing from the heat. Stir occasionally to prevent burning.
  3. While you wait, cut 2 boneless chicken thigh into bitesize pieces, and the white part of 2 Japanese leeks (naganegi) into 2cm pieces.
  4. Thread the chicken and Japanese leek pieces onto bamboo skewers. Alternate the pieces so that each skewer has 3 pieces of chicken and 2 pieces of leek.
  5. Start heating your frying pan over a medium-high heat and once hot, add 1 tsp cooking oil. Sprinkle the skewers with 2 tbsp sake.
  6. Once the pan is fully preheated, place the skewers down and fry for 2 minutes on each side to lightly char them.
  7. Reduce the heat to low and cover the pan with a lid. Continue to cook in the steam for 5 minutes.
  8. Once cooked through, remove the lid and increase to a medium-low setting. Brush each skewer with the prepared sauce and fry for 30 seconds to create a sticky glaze.
  9. Turn the skewer and repeat until evenly glazed all over.
  10. Enjoy!