negima yakitori (焼き鳥) | chicken and scallion skewers with yakitori sauce

I really like Japanese food.

The LAM and I used to go to our favorite Japanese restaurant at least one a month. When I was pregnant with Jadelyn, we were there every week because all I wanted was sashimi. Unfortunately, the standards at the restaurant have dropped quite a bit lately so we are boycotting the place until it gets better (if ever!).

So as you can see, no favorite Japanese restaurant = no Japanese food for a while.

Hence, I decided to make yakitori at home today. At least I still get to eat the food I love.

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Thank God I can cook!! 😀

Yakitori is actually very easy to make at home. All you need is a little patience because you do need to assemble the chicken on the skewers. 

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Start by cutting the meat off the bone. Save the chicken bones. If you are using chicken breast meat, you will have to skip the next step because there won’t be any bones. No bones = less flavor, plus breast meat tends to dry out when grilled, so do try to use thigh meat if you can.

Place the chicken bones on a foil-lined tray. Roast the chicken bones at 200 °C for 30-40 minutes, until they are brown all over. You will need to turn the bones occasionally.

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Transfer the bones into a saucepan, along with the soy sauce, mirin, sake, brown sugar, the green parts of the spring onion, garlic, ginger and water. Bring this to a boil, then reduce the heat and simmer this until the liquid is reduced by half. This will take a while – about an hour.

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Strain the liquid and allow it to cool before using.

Cut the chicken into bite sized pieces. Place this in the fridge until you are ready to cook.

Soak the wooden skewers for at least 30 minutes. 

Thread the chicken and white parts of the spring onion using the skewers, alternating the layers.

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Place the skewers on a lightly oiled wire rack in an oven tray. Spray the chicken with oil (or brush with oil if you do not have oil spray) and grill the chicken in the oven at 180°C for 15 minutes. By doing this, I cut down on the amount of time I need to grill the skewers on the grill pan. You can skip this step if you wish. 

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Fire your grill, or heat a cast-iron pan. Grill the chicken and brush the yakitori sauce (roughly every 30 seconds) on the chicken and continue to cook until the chicken is cooked through. This will take about 2 minutes.

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Transfer the cooked chicken onto a serving plate.

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Drizzle with more yakitori sauce and serve immediately.

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This is definitely oishii!

Negima Yakitori (焼き鳥) | Chicken and Scallion Skewers with Yakitori Sauce
Serves 6
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Ingredients
  1. 4 whole, bone-in chicken legs
  2. 1 cup (240ml) mirin
  3. 1 cup (240ml) soy sauce
  4. 1/2 cup (120ml) dry sake
  5. 1 tablespoon packed dark brown sugar
  6. 1 teaspoon freshly ground black pepper
  7. 16 large spring onion, cut into 1″ lengths
  8. 3 cloves garlic, crushed
  9. 1 2-inch piece ginger, peeled and thinly sliced
Instructions
  1. Start by cutting the meat off the bone. Save the chicken bones. If you are using chicken breast meat, you will have to skip the next step because there won’t be any bones.
  2. Place the chicken bones on a foil-lined tray. Roast the chicken bones at 200 °C for 30-40 minutes, until they are brown all over. You will need to turn the bones occasionally.
  3. Transfer the bones into a saucepan, along with the soy sauce, mirin, sake, brown sugar, the green parts of the spring onion, garlic, ginger and water. Bring this to a boil, then reduce the heat and simmer this until the liquid is reduced by half. This will take a while – about 1 hour.
  4. Strain the liquid and allow it to cool before using.
  5. Cut the chicken into bite sized pieces. Place this in the fridge until you are ready to cook.
  6. Soak the wooden skewers for at least 30 minutes.
  7. Thread the chicken and white parts of the spring onion using the skewers, alternating the layers.
  8. Place the skewers on a lightly oiled wire rack in an oven tray. Spray the chicken with oil (or brush with oil if you do not have oil spray) and grill the chicken in the oven at 180°C for 15 minutes. By doing this, I cut down on the amount of time I need to grill the skewers on the grill pan. You can skip this step if you wish.
  9. Fire your grill, or heat a cast-iron pan. Grill the chicken and brush the yakitori sauce (roughly every 30 seconds) on the chicken and continue to cook until the chicken is cooked through. This will take about 2 minutes.
  10. Transfer the cooked chicken onto a serving plate.
  11. Drizzle with more yakitori sauce and serve immediately.
Adapted from saveur
Adapted from saveur
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




 

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