Although I am a huge fan of sushi and Japanese culture, I actually don’t know much about non-sushi Japanese food. “Yakitori” is a Japanese type of skewered chicken, but can also refer to skewered food in general.
Negima refers to the green onion. You have a choice of either salt or tare sauce flavor. The tare is a sweet sauce based on soy sauce, similar to teriyaki, that is basted over the yakitori while grilling or broiling (source).
Negima Yakitori (Chicken and Scallion Skewers)
1 lb. boneless, skinless chicken thighs (don’t use breast)
9 spring onions/scallions
YAKITORI SAUCE (TARE)
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake
1/4 cup water
3 tablespoons brown sugar
1 inch piece ginger
pepper, to taste
Soak the bamboo skewers in water for 30 minutes.
YAKITORI SAUCE (TARE):
In a small saucepan, combine the mirin, soy sauce, sake, water, brown sugar and the green part of 1 spring onion. Bring it to a boil over high heat. When it starts to boil, decrease the heat to low and simmer, uncovered, until the liquid is reduced by half. (~30 min) Let cool to room temperature before using. Reserve 1/3 of the sauce in a small bowl for the final coating.
Cut the scallions and chicken into 1 inch pieces. Alternate each chicken slice with a piece of spring onion.
Broil skewers for 6 minutes on a wire rack in the oven or grill on medium. Every few minutes, brush the sauce onto the meat on both sides and continue to broil for 3-4 minutes or until cooked through and to caramelize the sauce.
Transfer the skewers to a serving plate and brush the chicken with the reserved sauce with a clean brush (to avoid contamination). Serve warm.