Authentic home cooking from Japan, with US measurements. 
Quick & Budget-Friendly Yakitori Negima in a Skillet
Thank you for making this recipe a hit with over 100 people and for its feature on COOKPAD News! You can easily enjoy authentic yakitori at home using just a skillet—it's simple and budget-friendly.
Recipe background:
I love yakitori, especially negima, and usually get it from yakitori shops, but it always cools down by the time I get home. I wanted to enjoy lots of freshly grilled, piping hot yakitori at home, so I came up with this easy and delicious method.
It's also a great snack to pair with beer or sake!
Quick & Budget-Friendly Yakitori Negima in a Skillet
Thank you for making this recipe a hit with over 100 people and for its feature on COOKPAD News! You can easily enjoy authentic yakitori at home using just a skillet—it's simple and budget-friendly.
Recipe background:
I love yakitori, especially negima, and usually get it from yakitori shops, but it always cools down by the time I get home. I wanted to enjoy lots of freshly grilled, piping hot yakitori at home, so I came up with this easy and delicious method.
It's also a great snack to pair with beer or sake!
Open in Cookpad AppSteps
- 1
Cut the long onion into pieces about 1 1/4 inches (3 cm) long. If the stalks are thin, use as is. If thick, cut in half lengthwise, remove the core, and roll up the white part to use.
- 2
Combine all the sauce ingredients. If using corn syrup and it doesn't dissolve easily, microwave at 600W for 1 minute to help it blend.
- 3
Corn syrup gives the sauce a unique gloss and flavor, but you can use sugar instead. If using sugar, just mix—no need to microwave.
- 4
Lay the chicken thighs flat and cut each into 5 strips.
- 5
Cut each strip into 4–5 pieces. You'll need 3 pieces per skewer, so aim for about 24 pieces per thigh.
- 6
Thread a smaller piece of chicken onto a bamboo skewer, then a piece of long onion, then a larger piece of chicken, another piece of long onion, and finish with another small piece of chicken. Pack them tightly with no gaps.
- 7
Heat a skillet over medium heat and add 8 skewers. Sear for 2 minutes until browned.
- 8
Flip the skewers. If they have a nice golden color, they're ready for the next step.
- 9
Cover the skillet and cook on low heat for 5 minutes to cook the chicken through.
- 10
Once cooked, transfer the skewers to a plate. Repeat with the remaining 8 skewers.
- 11
Add the sauce to the same skillet used for the yakitori. Heat over medium. If cooking in batches, use half the sauce each time.
- 12
The sauce will bubble and thicken as it simmers. When it smells caramelized and looks glossy, it's ready.
- 13
Return the skewers to the skillet (for 8 at a time).
- 14
If making all 16 at once and your skillet is large enough, add them all together at this step.
- 15
As the sauce thickens, it will become glossy and sticky, and the color will deepen like caramel. Quickly coat both sides of the skewers, then turn off the heat.
- 16
Watch closely at the end, as the sauce can burn easily. Let it get just to the edge of caramelizing for the best flavor and appearance.
- 17
Arrange the skewers on a plate, pour any remaining sauce from the skillet over them, and sprinkle with shichimi togarashi if you like. Enjoy them hot and fresh!
- 18
★ Thank you for making this recipe a hit! ★
On September 4, 2015, this recipe became a trending favorite. Thank you to everyone who made it and shared their feedback!
- 19
★ Featured on COOKPAD News, December 5, 2015 ★
https://cookpad.wasmer.app/articles/13620
- 20
★ Featured on COOKPAD News, February 6, 2016 ★
https://cookpad.wasmer.app/articles/14273
- 21
★ Thank you for 100 trending reports, April 19, 2016 ★
I'm deeply grateful for all the feedback and hope you continue to enjoy this recipe!
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