How to Make Yakitori (Negima) – Traditional & Healthy Version

Name: How to Make Yakitori (Negima) – Traditional & Healthy Version
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 200g Chicken thigh (Boneless, skinless; tori); 2 stalks Negi (Japanese long green onion) (Can substitute with leek or scallion); 2 tbsp Soy sauce (Shoyu); 1 tbsp Mirin (Sweet rice wine); 1 tbsp Sake (Japanese rice wine); 1 tsp Sugar (White granulated); 1/4 tsp Salt (Sea salt, to taste); to taste Freshly ground black pepper; 4 pieces Bamboo skewers (Soaked in water 30 min); for garnish Shichimi togarashi (Japanese seven-spice blend)

Yakitori (Negima) is a beloved Japanese street food made with tender pieces of chicken and crisp negi (Japanese long green onion), skewered and grilled to perfection. With roots in izakaya (Japanese gastropubs) and yatai stalls, this dish captures the essence of Japan’s casual yet refined culinary culture. The savory-sweet tare glaze enhances the umami flavor, making Yakitori (Negima) both comforting and deeply satisfying. Perfect for snacking or as a light meal, Yakitori (Negima) offers a harmonious combination of protein-rich chicken and aromatic negi, balanced by the caramelized notes from grilling over charcoal. The presentation is simple yet elegant, reflecting Japan’s attention to detail and seasonality—fresh negi is at its best in spring and autumn. Enjoyed by all ages, this dish is an excellent introduction to authentic Japanese cuisine, with a focus on fresh, wholesome ingredients and minimal fat.

35 分（合計）2 人分簡単180 kcal / 100g

材料

手順

30 min

Step 1 · Soak bamboo skewers in water for at least 30 minutes to prevent bur...

Soak bamboo skewers in water for at least 30 minutes to prevent burning.

Step 2 · Cut chicken thigh into bite-sized pieces

Cut chicken thigh into bite-sized pieces, about 2.5 cm cubes. Slice negi into 2-3 cm lengths.

Step 3 · Thread chicken and negi alternately onto soaked skewers

Thread chicken and negi alternately onto soaked skewers, starting and ending with chicken.

4 min

Step 4 · In a small saucepan

In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat for 3-4 minutes until slightly thickened; set aside as tare sauce.

Step 5 · Preheat grill or grill pan to medium-high

Preheat grill or grill pan to medium-high. Lightly season skewers with salt and pepper.

3 min

Step 6 · Grill skewers

Grill skewers, turning every 2-3 minutes, until chicken is cooked through and lightly charred, about 10-12 minutes. Brush with tare sauce during the last few minutes, turning to glaze evenly.

Step 7 · Serve hot

Serve hot, optionally sprinkled with shichimi togarashi for extra flavor.

このレシピが健康的な理由

This healthy Yakitori (Negima) recipe avoids deep-frying and uses grilling, which reduces fat and preserves nutrients. Using fresh, seasonal negi boosts the vitamin and mineral content, while the simple tare glaze keeps sodium and sugar in check. Portion control is easy with skewers, and the focus on whole ingredients makes it suitable for calorie-conscious eaters.

伝統について

Yakitori (Negima) is a classic dish found throughout Japan, especially in Tokyo and Osaka’s bustling izakaya and festival stalls. Traditionally enjoyed alongside drinks in the evening, yakitori is now popular at home and during hanami (cherry blossom viewing) or autumn festivals. The simple combination of chicken and negi reflects the Japanese appreciation for minimalism and seasonal ingredients.

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