做法
- 做tare酱:在小锅中混合酱油、味淋、清酒、糖、姜、葱绿和鸡翅(如使用)。煮沸后不盖盖慢炖20分钟,直至缩减三分之一并略带糖浆质感。过滤。Tare酱可提前数日做好,越陈越好。
- 把鸡肉和葱穿到泡好的竹签上,交替:鸡-葱-鸡-葱-鸡。穿紧使每块互相接触——松散的串受热不均匀。
- 点燃炭火炉(尽量用备长炭,没有就用硬木块炭),让它烧成发红无明火的炭。火力应强烈但辐射,不蹿火。气炉大火也可。
- 在烤串上轻撒盐。第一面烤四分钟,第二面三分钟,小心翻面——皮应噼啪上色,葱外焦内软。
- 在串上厚厚刷tare酱。回火每面30秒;tare酱会在肉上短暂沸腾形成釉。再刷一次翻面。重复一次——三层涂三次翻。
- 盛盘。撒七味唐辛子给想吃辣的人。立即配冰啤或清酒上桌。腌黄瓜和日式咸菜在旁,凑成完整的居酒屋盘。
Common questions
Can 葱串烤鸡 be made ahead?
葱串烤鸡 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 葱串烤鸡 spicy?
葱串烤鸡 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 葱串烤鸡 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 葱串烤鸡 to make at home?
葱串烤鸡 sits at intermediate difficulty — total time about 28 minutes. The ingredients are not unusual but the timing requires attention.
Can 葱串烤鸡 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.
文化背景
专业烤鸡店会用一罐tare酱,几十年里不断添加并收浓——东京一些老店声称tare血脉可追溯到1920年代。鸡被分解成约三十种命名的部位(momo腿、kawa皮、sunagimo鸡胗、tsukune肉丸、hatsu心),每种都按自己的时间烤制。Negima——鸡肉配葱——是入门串;在居酒屋只点negima被视为新手,但没人介意。
