Mike's Negima Yakitori
Mike's Negima Yakitori

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's negima yakitori. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Mike's Negima Yakitori is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Mike's Negima Yakitori is something that I have loved my whole life.

Bring to a boil and reduce heat to medium-low. Pour through a fine strainer into a bowl. For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion.

To begin with this recipe, we must prepare a few ingredients. You can have mike's negima yakitori using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Negima Yakitori:
  1. Make ready Traditional Tare Sauce, Chicken & Items Needed
  2. Prepare 4 large Bone In Chicken Thighs Or 2 Extra Large Boneless Chicken Breasts
  3. Prepare 2 cup Soy Sauce & 2 cups Mirin
  4. Take 1 cup Dry Sake & 1 cup Water
  5. Prepare 2 tbsp Dark Brown Sugar [packed]
  6. Make ready 2 tsp Ground Black Pepper
  7. Make ready 6 clove Garlic [crushed]
  8. Take 16 large Negi Scallions Or Spring Onions [cut into 1" strips-white onions will work also]
  9. Get 1 tbsp Fresh Ginger [picked or fresh]
  10. Get 1 packages 6" Wooden Skewers [or long steel skewers]
  11. Get 1 bag Charcoal
  12. Prepare 1 Pair Tongs

The scallions play a vital role, serving as a bright counterpoint to the umami-rich chicken. Negima Yakitori is made from both the chicken thigh and the firm white part the green onion. Start each skewer with a piece of scallion, then add two pieces of folded chicken, then another scallion, two more pieces of chicken, and a last scallion. Fire your grill, or heat a cast-iron pan.

Steps to make Mike's Negima Yakitori:
  1. Keep chicken separate from other kitchen items as to avoid any cross contamination. Wash hands after touching raw meat as well.
  2. Carefully cut chicken from thigh bones into 1" x 1/4" thick strips. Or, cut chicken breasts into 1" x 1/4" strips or, a bit thicker. Reserve bones. Place chicken in fridge until ready to construct skewers.
  3. IGNORE THIS STEP IF USING BONELESS CHICKEN BREASTS: Place bones on a tinfoil lined sheet and broil bones for 10 minutes turning them as needed. This is an important step for authenticity and fullest flavor.
  4. Transfer broiled bones to a saucepan and add soy sauce, mirin, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water to make your Tare Sauce. Bring to a boil and reduce heat to medium-low. Cook until liquid is reduced by half, about 1 hour. Pour through a fine strainer into a bowl. Let yakitori sauce cool.
  5. Discard bones and scallions.
  6. Soak wooden skewers for 30 minutes in water. Or, clean and set your metal skewers to the side.
  7. Construct skewers. On 6" wooden skewers, [traditional] stagger 4 pieces chicken meat and 3 scallions. On long metal skewers, thread chicken and scallions until skewers are fully loaded.
  8. Get a cleaned charcoal grill heated. When flames have died down and coals are lit, place chicken skewers on grill. Baste with sauce and turn continually for about 6 minutes. If grilling longer skewers, follow the same directions but grill 6 to 10 minutes basting regularly.
  9. Baste chicken before serving. Serve with sticky rice and cold beer. Enjoy!
  10. In Yakitori, almost every part of the chicken is utilized. Here are some additional options. Chicken Skin (kawa) Chicken Tender (sasami) Chicken Wings (tebasaki) Chicken Tail (bonjiri) Chicken Liver (reba) Chicken Gizzard (sunagimo) Chicken Meatball (tsukune) and Chicken Intestines.
  11. Authors Note: You will not receive that authentic Yakitori flavor you're looking for by brining your chicken, gas grilling, pan searing or broiling your chicken. For authenticity, grill only over charcoal.

Transfer the cooked chicken onto a serving plate. Drizzle with more yakitori sauce and serve immediately. So simple, so juicy, so delicious! Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. Yakitori is also made with bite sized pieces of chicken meat, chicken skin, chicken offal - like chicken livers, cartilage or gizzards.

So that is going to wrap it up for this special food mike's negima yakitori recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!