Recipe Yakitori "negima" ねぎま and its sauce
Make about 7 yakitori negima skewers (pieces of chicken alternated with green onions) for your aperitifs or your barbecues !
Equipment
- Bamboo spike
- Kitchen brush
Ingredients
- 2 chicken legs
- 1 green onion with its stems
- neutral oil (colza, sunflower, olive oil...)
For the yakitori sauce
- 100 ml Japanese shoyu soy sauce
- 100 ml mirin
- 1 tbsp white sugar
Instructions
Preparation of the yakitori sauce
- In a saucepan, over medium heat, pour the soy sauce, mirin and sugar and mix quickly with a whisk.
- Reduce the sauce by half. As soon as you see a brown foam appear, wait 5 minutes, then remove from heat and leave it aside. The sauce will become thick. This yakitori sauce can be kept in the refrigerator.
Preparation of the chicken skewers
- Soak your skewers in water while you prepare the chicken pieces.
- Remove the skin from the chicken legs.
- Then cut the pieces into 2.5cm cubes, about the size of a bite.
- Cut up pieces of green onion stems
- Alternate a piece of chicken and a piece of green onion on your skewer.
Grilling of yakitori
- Grease your support and also your skewers with a brush coated with neutral oil.
- Brown your brochettes well and don't hesitate to add oil so that they are well colored.
- Once the skewers are cooked, brush them with yakitori sauce. Be generous! Your yakitori skewers are ready.