Yakitori Negima (Chicken and Spring Onion Skewers)

Method

1. 1
   • chicken thigh700 g
   • spring onion8

   Soak skewers and cut the chicken — Soak twelve bamboo skewers in cold water for 30 minutes so they do not burn on the fire. While they soak, cut the chicken thigh into 3 cm pieces and the spring onion whites into 3 cm lengths.

   ⏱30 min
2. 2
   • soy sauce1¼ dl
   • mirin1¼ dl
   • sake4 tbsp
   • white sugar2 tbsp
   • garlic2
   • fresh ginger1 tsp

   Reduce the tare glaze — Make the tare: put the soy sauce, mirin, sake, sugar, crushed garlic and sliced ginger in a small saucepan and simmer gently for about 15 minutes, until it has reduced by a third and just coats the back of a spoon. Strain out the aromatics and keep the glaze warm.

   ⏱15 min
3. 3
   • chicken thigh700 g
   • spring onion8
   • white rice300 g
   • salt½ tsp

   Thread the skewers — Thread the skewers alternately, starting and ending with chicken: about four pieces of thigh and three lengths of spring onion each, pushed close together so nothing dangles. Season lightly with the salt. Put the rice on to cook.

4. 4
   • chicken thigh700 g
   • spring onion8

   Grill over high heat — Grill the skewers over hot charcoal or on a very hot ridged grill pan for 6-7 minutes, turning every couple of minutes, until the chicken is golden on all sides and the spring onion has blistered and softened.

   ⏱7 min
5. 5

   Glaze and sear again — Brush the skewers generously with the tare and return them to the fire for 30-60 seconds a side. Repeat the brushing and searing three times, until the glaze is glossy and lacquered and the edges catch and darken.

6. 6
   • white rice300 g

   Serve over hot rice — Serve the skewers straight from the fire over bowls of hot rice, with the last of the tare spooned across the top.