This recipe is translated from Cookpad Japan. See original: Japan

Our Golden Ratio * [Negima] – Yakitori Sauce

Name: Our Golden Ratio * [Negima] – Yakitori Sauce
Yield: Makes 8 negima skewers
Cuisine: American
Ingredients: As needed (instructions are for 1 chicken thigh) boneless, skinless chicken thighs (other meats are fine too); As needed green onions (white part); 2-2 1/2 tablespoons (adjust to taste) sugar...A (about 25–30 grams); 3 1/3 tablespoons (50 ml) soy sauce...A; 2 2/3 tablespoons (40 ml) mirin...A; 1 1/3 tablespoons (20 ml) sake...A

＊ai＊ @cook_40037705

Thank you for 300 reviews! This is a go-to menu in our home, especially when we have guests. I’ve included our popular homemade sauce and some helpful tips.

About this recipe:
I’m currently measuring out the recipes that have always been a hit in our home (it’s been a work in progress since last year!).

Since we often have people over, as long as you prep ahead, this recipe is super easy.

It’s a real staple for us.

Thank you for 300 reviews! This is a go-to menu in our home, especially when we have guests. I’ve included our popular homemade sauce and some helpful tips.

About this recipe:
I’m currently measuring out the recipes that have always been a hit in our home (it’s been a work in progress since last year!).

Since we often have people over, as long as you prep ahead, this recipe is super easy.

It’s a real staple for us.

＊ai＊ @cook_40037705

Thank you for 300 reviews! This is a go-to menu in our home, especially when we have guests. I’ve included our popular homemade sauce and some helpful tips.

About this recipe:
I’m currently measuring out the recipes that have always been a hit in our home (it’s been a work in progress since last year!).

Since we often have people over, as long as you prep ahead, this recipe is super easy.

It’s a real staple for us.

Thank you for 300 reviews! This is a go-to menu in our home, especially when we have guests. I’ve included our popular homemade sauce and some helpful tips.

About this recipe:
I’m currently measuring out the recipes that have always been a hit in our home (it’s been a work in progress since last year!).

Since we often have people over, as long as you prep ahead, this recipe is super easy.

It’s a real staple for us.

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Ingredients

Makes 8 negima skewers

As needed(instructions are for 1 chicken thigh) boneless, skinless chicken thighs (other meats are fine too)
As neededgreen onions (white part)
2-2 1/2 tablespoons(adjust to taste) sugar...A (about 25–30 grams)
3 1/3 tablespoons (50 ml)soy sauce...A
2 2/3 tablespoons (40 ml)mirin...A
1 1/3 tablespoons (20 ml)sake...A

Cooking Instructions

1

First, prepare the yakitori base.
If you bought pre-made negima, skip to step 6.
* Cut the prepped chicken into roughly 1 1/4-inch cubes (about 3 cm).
2

Cut the green onions into pieces about 1 1/4 inches (3 cm) long, matching the number of chicken pieces.
3

Thread the chicken and green onion pieces alternately onto bamboo skewers.
If you’re new to this, threading the chicken can be tricky.
Steps 4 and 5 make it easier.
4

[Tip for easy, neat skewering]
Line up the cut chicken pieces and wrap them in plastic wrap. Freeze for 40 minutes to 1 hour until partially frozen.
5

Take the chicken out of the freezer and skewer while still partially frozen.
It may seem unconventional, but it makes skewering much easier.
6

Preheat your grill on high heat.
After 2–3 minutes, reduce to medium and place the skewers on the grill.
7

After 5–7 minutes, once you see some char marks, flip the skewers.
* Move the skewers around as needed to ensure even cooking.
8

Add all the A ingredients to a frying pan and bring to a boil over medium heat.
If the skewers aren’t ready yet, turn off the heat and set the sauce aside.
9

Once the other side of the skewers is browned, add them to the sauce in the pan.
* Turn the heat to medium-high and simmer until the sauce thickens and the skewers are just about to caramelize.
10

[Tip]
Overcooking will make the chicken tough, so be careful.
11

[Tip]
Since you’ll finish cooking in the pan, the chicken should be browned on the outside and about 80% cooked inside when you add it to the sauce.
12

The skewers are delicious as is, but I like to quickly sear them with a kitchen torch just before serving.
If you don’t have one, a grill or toaster oven works great too.
13

Plate and serve!
This is a popular dish in our home all year round, especially when we have guests.
14

The sauce is a crowd-pleaser and works with any ingredients you like.
Enjoy yakitori at home!
15

Any leftover sauce can be stored in the fridge.
Next time, just add more of the sauce ingredients as needed to make more.
16

[Note]
Grill times may vary depending on your grill.
If it’s your first time, keep an eye on them as they cook.
You can also use an oven.
17

[Note]
When using a grill or toaster oven as in step 12, the skewers can burn easily, so watch them closely.
18

ID17780079 is a standard 'Chicken Teriyaki' recipe with a slightly different sauce.
Both are delicious in their own way.

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＊ai＊ @cook_40037705

on June 11, 2013 03:30

大阪中央区出身。結婚して東京23区内で20年以上暮らしましたが、昨年大阪市内に戻ってきました。キッチンに引きこもる事と無駄な美容Deベイスターズが生き甲斐のアホです><以前は自宅で教室を開いたりしてましたが、今は料理教室に関する様々な仕事をちょこちょことしています♡8年以上COOCPADをお休みしてしまいましたが(汗)少しずつやって行こうと思っています。宜しくお願いいたします^^*アンチョビ同盟/№15*ｶｯﾁｮｴｴハード焼き隊

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Our Golden Ratio * [Negima] – Yakitori Sauce

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