Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as フライパンでちゃちゃっと焼き鳥ねぎま風

Quick Skillet Yakitori Negima-Style Chicken and Scallions

Name: Quick Skillet Yakitori Negima-Style Chicken and Scallions
Yield: Serves 2 servings
Ingredients: 14 oz boneless, skin-on chicken thighs (about 400 grams); 1 large scallion (or 1 leek); 2 tablespoons soy sauce (30 ml); 1 tablespoon each sugar, mirin, and sake (15 ml each)

もへほっぺ @cook_40061779

Make yakitori negima (chicken and scallion skewers) right in a skillet! By cooking the scallions separately, you get the perfect texture. This dish is great as both an appetizer and a main course.

Recipe background:
When I made my usual teriyaki sauce a bit stronger, my family said it tasted just like yakitori. I thought about making yakitori, but decided to keep it simple and use a skillet instead. I wanted to keep the scallions crisp, so I cooked them separately in the pan.

Make yakitori negima (chicken and scallion skewers) right in a skillet! By cooking the scallions separately, you get the perfect texture. This dish is great as both an appetizer and a main course.

もへほっぺ @cook_40061779

Make yakitori negima (chicken and scallion skewers) right in a skillet! By cooking the scallions separately, you get the perfect texture. This dish is great as both an appetizer and a main course.

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Ingredients

Serves 2 servings

14 ozboneless, skin-on chicken thighs (about 400 grams)
1large scallion (or 1 leek)
2 tablespoonssoy sauce (30 ml)
1 tablespooneach sugar, mirin, and sake (15 ml each)

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Steps

1

Cut the scallion into pieces about 1 1/4 to 1 1/2 inches long. Cut the chicken into large bite-sized pieces. (I used pre-cut pieces for fried chicken.)
2

In a small bowl, mix together the soy sauce, sugar, mirin, and sake.
3

Heat a small amount of oil in a skillet over medium-high heat. Add the scallion pieces and cook until browned. Remove and set aside.
4

Reduce the heat to low. Place the chicken pieces skin-side down in the same skillet. Once the skin is browned, flip the pieces over.
5

When the other side is browned and the chicken is cooked through, return the scallions to the pan. Pour in the sauce mixture and increase the heat to high.
6

Cook until the sauce thickens and coats the chicken and scallions. Serve hot. Sprinkle with shichimi togarashi (Japanese seven spice) if you like.
7
8

[2018-11-23]
This recipe was featured in Cookpad News: 'Quick Skillet Yakitori Without Skewers.' Thank you so much!

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もへほっぺ @cook_40061779

Published in the US on June 02, 2025 15:14

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