作法
- 做tare醬：把醬油、味醂、清酒、糖、薑、蔥綠與雞翅（若用）放入小鍋。煮沸後不蓋慢煮20分鐘至減量三分之一、略帶黏稠。過濾。Tare醬可提前數天做，越陳越香。
- 把雞肉與大蔥串在泡過水的竹籤上，交替排列：雞-蔥-雞-蔥-雞。串緊讓食材彼此接觸——鬆散的串會受熱不均。
- 點燃炭火（盡量用備長炭，否則用硬木塊炭），讓火退至紅熱無焰。熱應強烈但輻射狀，不應竄火。瓦斯爐大火也行。
- 串輕撒鹽。第一面烤四分鐘，第二面三分鐘，小心翻面——雞皮應劈啪上色，蔥外面焦黃內裡軟透。
- 把串厚厚刷上tare醬。回到火上每面30秒；tare會在肉上短暫沸騰形成釉面。再刷再翻。重複一次——共三層三翻。
- 撈到盤上。喜辣者撒七味唐辛子。立即配冷啤或清酒上桌。配漬黃瓜與日本漬物完成居酒屋拼盤。
Common questions
Can 雞腿蔥串 be made ahead?
雞腿蔥串 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 雞腿蔥串 spicy?
雞腿蔥串 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 雞腿蔥串 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 雞腿蔥串 to make at home?
雞腿蔥串 sits at intermediate difficulty — total time about 28 minutes. The ingredients are not unusual but the timing requires attention.
Can 雞腿蔥串 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
專門烤雞串店會用一只持續續加、收乾、傳承數十年的tare罐——東京有些店宣稱tare血脈可追溯到1920年代。雞被分解成約三十個有名稱的部位（腿、皮、砂囊、肉丸、心），每部位有自己的烤法。Negima——雞腿配蔥——是入門串；在居酒屋只點negima會被認為是新手，但無人介意。
