Recipe: Appetizing Mike's Negima Yakitori

Delicious, fresh and tasty.

Mike's Negima Yakitori. Great recipe for Mike's Negima Yakitori. You can make the Shio version of Yakitori simply by adding salt before grilling. Place my 'Lazy Yakitori' on the Freshly Cooked Rice to make this delicious rice bowl dish.

Mike's Negima Yakitori Kenji López-Alt] For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Start each skewer with a piece of scallion, then add two pieces of folded chicken, then another scallion, two more pieces of chicken, and a last scallion. Search for: Life's too short to eat bad food. You can cook Mike's Negima Yakitori using 12 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mike's Negima Yakitori

  1. It's of Traditional Tare Sauce, Chicken & Items Needed.
  2. You need 4 large of Bone In Chicken Thighs Or 2 Extra Large Boneless Chicken Breasts.
  3. It's 2 cup of Soy Sauce & 2 cups Mirin.
  4. You need 1 cup of Dry Sake & 1 cup Water.
  5. It's 2 tbsp of Dark Brown Sugar [packed].
  6. It's 2 tsp of Ground Black Pepper.
  7. It's 6 clove of Garlic [crushed].
  8. Prepare 16 large of Negi Scallions Or Spring Onions [cut into 1" strips-white onions will work also].
  9. Prepare 1 tbsp of Fresh Ginger [picked or fresh].
  10. You need 1 packages of 6" Wooden Skewers [or long steel skewers].
  11. Prepare 1 bag of Charcoal.
  12. You need 1 of Pair Tongs.

So go the extra mile and reap the sweet yakitori rewards. The meat is basted with a savory-sweet sauce as it cooks over a hot barbecue grill. A quick appetizer for a crowd or dinner served with a few extra sides.. Some of the commenters are picky, picky, picky.

Mike's Negima Yakitori instructions

  1. Keep chicken separate from other kitchen items as to avoid any cross contamination. Wash hands after touching raw meat as well..
  2. Carefully cut chicken from thigh bones into 1" x 1/4" thick strips. Or, cut chicken breasts into 1" x 1/4" strips or, a bit thicker. Reserve bones. Place chicken in fridge until ready to construct skewers..
  3. IGNORE THIS STEP IF USING BONELESS CHICKEN BREASTS: Place bones on a tinfoil lined sheet and broil bones for 10 minutes turning them as needed. This is an important step for authenticity and fullest flavor..
  4. Transfer broiled bones to a saucepan and add soy sauce, mirin, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water to make your Tare Sauce. Bring to a boil and reduce heat to medium-low. Cook until liquid is reduced by half, about 1 hour. Pour through a fine strainer into a bowl. Let yakitori sauce cool..
  5. Discard bones and scallions..
  6. Soak wooden skewers for 30 minutes in water. Or, clean and set your metal skewers to the side..
  7. Construct skewers. On 6" wooden skewers, [traditional] stagger 4 pieces chicken meat and 3 scallions. On long metal skewers, thread chicken and scallions until skewers are fully loaded..
  8. Get a cleaned charcoal grill heated. When flames have died down and coals are lit, place chicken skewers on grill. Baste with sauce and turn continually for about 6 minutes. If grilling longer skewers, follow the same directions but grill 6 to 10 minutes basting regularly..
  9. Baste chicken before serving. Serve with sticky rice and cold beer. Enjoy!.
  10. In Yakitori, almost every part of the chicken is utilized. Here are some additional options. Chicken Skin (kawa) Chicken Tender (sasami) Chicken Wings (tebasaki) Chicken Tail (bonjiri) Chicken Liver (reba) Chicken Gizzard (sunagimo) Chicken Meatball (tsukune) and Chicken Intestines..
  11. Authors Note: You will not receive that authentic Yakitori flavor you're looking for by brining your chicken, gas grilling, pan searing or broiling your chicken. For authenticity, grill only over charcoal..

My all-time favorite Japanese food --- negima yakitori (ねぎま焼鳥) -- Tokyo,. For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don't precisely measure temperature as they cook.. Yakitori Yakyudori is one of the only places in San Diego where you will get authentic yakitori. Here is a yakitori version of shitake mushrooms, grilled on skewers for ease of handling.