yakitori negima

Negima is a form of yakitori combining chicken with negi, Japanese green onion. Boneless chicken thigh and pieces of the pale onion stalk are threaded alternately onto skewers. Yakitori is served at specialist restaurants and izakaya, where charcoal grilling is familiar; the same combination can be prepared at home under an oven grill.^[1]

Namiko Hirasawa Chen’s home preparation makes tare from soy sauce, mirin, sake and brown sugar, simmered with the green parts of the onion. The skewers are cooked, brushed on both sides with sauce and returned to the heat to caramelise the coating. Shichimi togarashi can be added when serving.^[1]