Description
Japanese Negima Yakitori with Yuzu Kosho is a delicious grilled chicken dish featuring tender chicken thighs and green onions, marinated in a flavorful sauce and served with a spicy yuzu kosho.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 bunch green onions, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon yuzu kosho (adjust to taste)
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a bowl, mix the soy sauce, sake, mirin, sugar, sesame oil, and yuzu kosho until well combined.
- Add the chicken pieces and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Preheat your grill or grill pan over medium-high heat.
- Thread the marinated chicken and green onion pieces alternately onto the soaked skewers.
- Season the skewers lightly with salt and pepper.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Serve the yakitori hot with additional yuzu kosho on the side for dipping.
Notes
- For extra flavor, try adding a sprinkle of sesame seeds on top before serving.
- You can substitute chicken thighs with chicken breast for a leaner option.
- If you can’t find yuzu kosho, a mixture of lime zest and chili paste can be used as an alternative.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 3g
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 3g
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A