Mike's Negima Yakitori
Mike's Negima Yakitori

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mike's negima yakitori. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mike's Negima Yakitori is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Mike's Negima Yakitori is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have mike's negima yakitori using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mike's Negima Yakitori:
  1. Take Traditional Tare Sauce, Chicken & Items Needed
  2. Make ready 4 large Bone In Chicken Thighs Or 2 Extra Large Boneless Chicken Breasts
  3. Make ready 2 cup Soy Sauce & 2 cups Mirin
  4. Take 1 cup Dry Sake & 1 cup Water
  5. Make ready 2 tbsp Dark Brown Sugar [packed]
  6. Take 2 tsp Ground Black Pepper
  7. Get 6 clove Garlic [crushed]
  8. Prepare 16 large Negi Scallions Or Spring Onions [cut into 1" strips-white onions will work also]
  9. Make ready 1 tbsp Fresh Ginger [picked or fresh]
  10. Get 1 packages 6" Wooden Skewers [or long steel skewers]
  11. Make ready 1 bag Charcoal
  12. Get 1 Pair Tongs
Steps to make Mike's Negima Yakitori:
  1. Keep chicken separate from other kitchen items as to avoid any cross contamination. Wash hands after touching raw meat as well.
  2. Carefully cut chicken from thigh bones into 1" x 1/4" thick strips. Or, cut chicken breasts into 1" x 1/4" strips or, a bit thicker. Reserve bones. Place chicken in fridge until ready to construct skewers.
  3. IGNORE THIS STEP IF USING BONELESS CHICKEN BREASTS: Place bones on a tinfoil lined sheet and broil bones for 10 minutes turning them as needed. This is an important step for authenticity and fullest flavor.
  4. Transfer broiled bones to a saucepan and add soy sauce, mirin, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water to make your Tare Sauce. Bring to a boil and reduce heat to medium-low. Cook until liquid is reduced by half, about 1 hour. Pour through a fine strainer into a bowl. Let yakitori sauce cool.
  5. Discard bones and scallions.
  6. Soak wooden skewers for 30 minutes in water. Or, clean and set your metal skewers to the side.
  7. Construct skewers. On 6" wooden skewers, [traditional] stagger 4 pieces chicken meat and 3 scallions. On long metal skewers, thread chicken and scallions until skewers are fully loaded.
  8. Get a cleaned charcoal grill heated. When flames have died down and coals are lit, place chicken skewers on grill. Baste with sauce and turn continually for about 6 minutes. If grilling longer skewers, follow the same directions but grill 6 to 10 minutes basting regularly.
  9. Baste chicken before serving. Serve with sticky rice and cold beer. Enjoy!
  10. In Yakitori, almost every part of the chicken is utilized. Here are some additional options. Chicken Skin (kawa) Chicken Tender (sasami) Chicken Wings (tebasaki) Chicken Tail (bonjiri) Chicken Liver (reba) Chicken Gizzard (sunagimo) Chicken Meatball (tsukune) and Chicken Intestines.
  11. Authors Note: You will not receive that authentic Yakitori flavor you're looking for by brining your chicken, gas grilling, pan searing or broiling your chicken. For authenticity, grill only over charcoal.

So that is going to wrap this up with this special food mike's negima yakitori recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!