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Japanese Negima Yakitori | Juicy Street Food Chicken Skewers
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35 min
Quick
Gurkerl Küche
Klassisches japanisches Streetfood für daheim: Zarte Hendlstücke von der Oberkeule abwechselnd mit knackigen Jungzwiebelstücken auf Holzspießen, scharf angebraten und mit einer herrlich glänzenden, süß-würzigen Tare-Glasur überzogen. Ein authentischer Izakaya-Genuss, der in der Pfanne oder im Backrohr im Nu gelingt!
Ingredients
Preparation method
Preparation
Soak the wooden skewers in cold water for at least 20 minutes so they do not burn during frying or grilling later.
Cut the boneless chicken thighs into bite-sized pieces, approx. 2.5–3 cm in size. Wash the spring onions, pat dry, and cut into approx. 3 cm long pieces (the tender light green and white parts are especially suitable).
Alternately thread the cut chicken and spring onion pieces tightly onto the soaked wooden skewers, so that each skewer holds about 4–5 pieces of chicken and 3–4 pieces of spring onion.
Chef's tip
The yakitori turn out especially crispy in the oven with the grill function on at 220 °C on the top rack – brush the skewers twice with the tare sauce during the last 3 minutes.
For even more flavor, marinate the chicken thighs in a little soy sauce and a splash of rice vinegar for 10 minutes before threading them onto the skewers.
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