Yakitori Sauce for Negima (grilled chicken and leek skewers)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, yakitori sauce for negima (grilled chicken and leek skewers). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Yakitori Sauce for Negima (grilled chicken and leek skewers) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Yakitori Sauce for Negima (grilled chicken and leek skewers) is something that I’ve loved my whole life. They’re nice and they look fantastic.

Great recipe for Yakitori Sauce for Negima (grilled chicken and leek skewers). Right now (since last year) I'm in the middle of measuring out all the ingredients for my best recipes that I just used to make from memory. We have a lot of guests over all the time, but as long as. For example, grilled vegetables, vegetables with meat, offal, and other types of meat or food served on skewers can also be referred to as yakitori.

To get started with this recipe, we have to first prepare a few components. You can cook yakitori sauce for negima (grilled chicken and leek skewers) using 6 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Yakitori Sauce for Negima (grilled chicken and leek skewers):
  1. Get 1 Chicken thighs (any parts will do)
  2. Take 1 Japanese leek (white part)
  3. Take 2 to 2 1⁄2 tablespoons Sugar…A
  4. Get 50 ml Soy sauce…A
  5. Get 40 ml Mirin…A
  6. Take 20 ml Sake…A

Combine the chicken pieces and ¼ cup of tare sauce in a large bowl. Cover and refrigerate for one hour. Soak the skewers in hot water while the chicken marinates. Preheat a grill to high heat.

Instructions to make Yakitori Sauce for Negima (grilled chicken and leek skewers):
  1. Prepare the yakitori chicken base. If you are using storebought negima (chicken and leek skewers) skip ahead to Step 6. Otherwise, cut the chicken into about 3 cm cubes.
  2. Cut the Japanese leek into 3 cm pieces to match the amount of chicken pieces you prepared in Step 1.
  3. Skewer the chicken and leek pieces alternately. This may be hard to do if you're not used to doing it. If so, go on and read Steps 4 and 5.
  4. 【How to skewer the chicken cleanly and easily】Arrange the chicken cubes from step 1 in one layer on a piece of cling film and it up. Put in the freezer for 40 minutes to 1 hour until partially frozen.
  5. Take out the partially frozen chicken from the freezer, and skewer it. This method is unconventional, but this way it's really easy to skewer the chicken.
  6. Heat the grill over a high heat. After 2 to 3 minutes turn the heat down to medium. Line up the negima skewers on the rack and grill.
  7. After 5 to 7 minutes when the surfaces of the meat have gotten grill marks, flip them over. The skewers will be cooking a bit unevenly depending on where they are positioned on the rack, so change their positions around.
  8. Put the A ingredients in a frying pan and bring to a boil. When it's bubbling, if the negima skewers aren't cooked yet, turn the heat off under the frying pan and leave it for a while.
  9. When the skewers from Step 7 have browned nicely, put them in the sauce from Step 8. *Turn up the heat to a bit lower than high and reduce the sauce until almost all the liquid has evaporated.
  10. 【Note】This is common sense, but do not overcook the chicken. It will be become too tough.
  11. 【Note】Since the chicken skewers will be simmered in the frying pan, in Step 9 it should have grill marks on the outside, and cooked through about 80% inside for the best results.
  12. The chicken skewers are delicious enough right after Step 9 is complete, but I like to quickly toast the skewers over a flame just before serving. If you don't have a gas burner you can wram them up over a grill or in a toaster oven.
  13. Transfer to serving plates and it's done. People are always paying visits to our house all year round, and this is one of the most popular dishes that we serve.
  14. I believe this sauce will suit all tastes. You can use it on any ingredients. Please enjoy yakitori your way.
  15. Leftover sauce can be frozen. When you make yakitori the next time, just add more sauce if there's not enough.
  16. 【Attention】Grilling times vary depending on your grill. If you are making these for the first time, please check the heat levels. You can bake the skewers in an oven of course.
  17. [Attention] If using a grill or toaster oven to toast the skewers in Step 12, it's very easy to burn them so please be sure to watch them carefully.

Soak the skewers in hot water while the chicken marinates. Preheat a grill to high heat. The yakitori sauce for tare is a simple mixture of soy sauce, mirin, sake, and sugar. The sauce is brushed onto the meat during the second half of cooking. Applying the sauce this way allows it to create a beautifully caramelized layer around the chicken.

So that is going to wrap it up with this special food yakitori sauce for negima (grilled chicken and leek skewers) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!