Negima Yakitori

Name: Negima Yakitori
Yield: Serves 4 | Makes 8
Cuisine: Japanese
Ingredients: 3½ tbsp Tare Sauce; 1 bunch spring onions (scallions); Sake-Mirin Spray; 100 g (3½ oz./½ cup) caster (superfine) sugar; 50 g (2 oz./⅓ cup) seaweed salt; 100 ml (scant ½ cup) boiling water; 400 ml (1½ cups) ice-cold water; 300 g (10½ oz.) boneless, skinless chicken thighs; 300 g (10½ oz.) boneless, skinless chicken thighs; 1 bunch spring onions (scallions)

Preparation info

Serves
4
| Makes 8

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

A very popular yakitori dish, with spring onion/scallion (negima) and chicken.

Ingredients

100 g (3½ oz./½ cup) caster (superfine) sugar
50 <

Asia
Japan
Starter

Method

First, make a brine. Place the sugar and salt in a mixing bowl, then pour over the boiling water and mix well. Top up the brine with the ice-cold water. Trim any sinew or loose bits from the chicken. Cut the chicken into 1.5 x 1.5cm (½ x ½ in.) cubes, add to the brine and leave to cure in the fridge for 2 hours.

Start the robata grill. Trim and