Negima yakitori is a Japanese chicken and leek skewer dish traditionally grilled, but this pan-fried version achieves the same succulent, caramelized result using a frying pan and homemade tare sauce.
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Pour 3 tbsp mirin and 1 ½ tbsp sake into a saucepan and boil for about 30 seconds to 1 minute over a medium heat.
Add 3 tbsp soy sauce, 1 tbsp turbinado sugar, ½ tsp garlic paste and ½ tsp duck fat. Mix thoroughly and bring to a boil once more, then reduce the heat to low and simmer for about 10 minutes before removing from the heat. Stir occasionally to prevent burning.
While you wait, cut 2 boneless chicken thigh into bitesize pieces, and the white part of 2 Japanese leeks (naganegi) into 2cm pieces.
Thread the chicken and Japanese leek pieces onto bamboo skewers. Alternate the pieces so that each skewer has 3 pieces of chicken and 2 pieces of leek.
Start heating your frying pan over a medium-high heat and once hot, add 1 tsp cooking oil. Sprinkle the skewers with 2 tbsp sake.
Once the pan is fully preheated, place the skewers down and fry for 2 minutes on each side to lightly char them.
Reduce the heat to low and cover the pan with a lid. Continue to cook in the steam for 5 minutes.
Once cooked through, remove the lid and increase to a medium-low setting. Brush each skewer with the prepared sauce and fry for 30 seconds to create a sticky glaze.
Turn the skewer and repeat until evenly glazed all over.
Enjoy!
Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low-heat pan with a splash of water, or microwave for 1–2 minutes covered.
bamboo skewers · frying pan with lid
Chicken thighs are preferred because they stay juicier during cooking. Breast meat may dry out, especially during the 5-minute steaming step.
Yes; they hold the chicken and leek pieces in place during the 2-minute frying on each side and the glazing process. Soak in water for 30 minutes before threading to prevent burning.
It adds moisture and aroma during the initial frying stage and helps prevent the skewers from drying out before steaming.
Yes; prepare the sauce up to 1 day in advance and refrigerate. Reheat gently over low heat before brushing onto the cooked skewers.
After 2 minutes per side and 5 minutes of steaming, the chicken should be opaque throughout with no pink. If unsure, cut the thickest piece open to check.
