Method
- Make the tare: combine soy, mirin, sake, sugar, ginger, spring onion green and the chicken wing (if using) in a small pot. Bring to a boil, then simmer 20 minutes uncovered until reduced by a third and slightly syrupy. Strain. The tare can be made days ahead and improves with age.
- Thread the chicken and negi onto soaked bamboo skewers, alternating: chicken-negi-chicken-negi-chicken. Pack tight so the pieces touch — a slack skewer cooks unevenly.
- Light a charcoal grill (binchotan if you can, hardwood lump if not) and let it burn down to glowing red coals with no flame. The heat should be intense but radiant, not flaring. A gas grill on high also works.
- Salt the skewers lightly. Grill four minutes on the first side, three on the second, turning carefully — the skin should crackle and brown, the negi should char on its outside while the inside softens.
- Brush the skewers thickly with tare. Return to the heat for 30 seconds per side; the tare will boil briefly on the meat and form a glaze. Brush again and turn. Repeat once more — three coats, three turns.
- Lift onto a plate. Sprinkle with shichimi togarashi for those who want heat. Serve immediately with cold beer or sake. Pickled cucumber and Japanese pickles on the side complete the izakaya plate.
Common questions
Can Yakitori Negima be made ahead?
Yakitori Negima is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Yakitori Negima spicy?
Yakitori Negima as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Yakitori Negima vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Yakitori Negima to make at home?
Yakitori Negima sits at intermediate difficulty — total time about 28 minutes. The ingredients are not unusual but the timing requires attention.
Can Yakitori Negima be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Yakitori specialty shops will use a single tare jar that has been topped up and reduced over decades — some Tokyo institutions claim tare lineages going back to the 1920s. The chicken is broken down into roughly thirty named cuts (momo, kawa, sunagimo, tsukune, hatsu) and each is grilled to its own time. Negima — chicken with leek — is the gateway skewer; ordering only negima in an izakaya signals a beginner, but no one minds.
