Mike's Negima Yakitori
Mike's Negima Yakitori

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, mike's negima yakitori. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bring to a boil and reduce heat to medium-low. Pour through a fine strainer into a bowl. Author Notes Yakitori is a very popular Japanese grilled chicken skewer, generally served at an izakaya (similar to a bar), or a yakitori-ya. Negima Yakitori is a type of yakitori that is made with chicken thighs and scallions.

Mike's Negima Yakitori is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mike's Negima Yakitori is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have mike's negima yakitori using 12 ingredients and 11 steps. Here is how you can achieve that.

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

Great recipe for Mike's Grilled Skewered Asian Chicken Yakitori Appetizers. So simple, so juicy, so delicious! Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. My wife is currently sick as a dog with a terrible head and chest cold.

Instructions to make Mike's Negima Yakitori:
  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.

Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. My wife is currently sick as a dog with a terrible head and chest cold. The first is negima, a classic combination of chicken thigh and spring onion, and the second is tsukune which is sort of like a chicken kofta. We almost always had our yakitori with tare as I preferred the depth of flavour from the salty, slightly sweet sauce so that's what I've tried to recreate here. Negima Yakitori are tender and juicy Japanese chicken skewers that feature a sweet and salty glaze and are grilled to perfection.

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