If you’ve ever had yakitori, chances are, you’ve had negima before.
Negima, for those who don’t know, is a chicken skewer laced with green onions (scallion), which is then lightly coated with yakitori sauce, giving it a sweet, yet salty flavor. It’s then grilled to perfection and served piping hot and ready.
Sounds delicious, right?
When you make the yakitori, do be sure to only use the white parts of the scallion to skewer. If you use the green, which is hollow on the inside, you’re not going to have a fun time. 🙂
Oh, yeah. You can also use this recipe to make deconstructed yakitori, for those who actually want to skip the skewers and just saute the chicken. Just saute the chicken on high heat to kind of char the outside, then lower the heat in order to cook the inside. Serve with sauce, and enjoy!
- 4 boneless, skinless whole chicken legs, about 1½ lbs
- 12-15 scallions (white part only), cut into 1-inch long pieces
- Yakitori sauce
- Skewers, soaked in water
- Cut the chicken with the grain into ½-inch wide slices to lace onto skewer.
- Lace chicken onto skewer, folding the meat in half and separating each piece with a scallion piece, piercing the scallion through its center. The skewer should have 2-3 scallions and 3-4 pieces of meat on it.
- Continue to lace prepared chicken and scallion on skewers until finished. While doing so, prepare grill by making sure it is hot and ready to go
- Lightly season each skewer with salt.
- Grill chicken thoroughly until cooked. Swipe some yakitori sauce on the skewer and serve immediately.
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