Yakitori Negima

1. Preparation

Gather all ingredients needed for the recipe.

Cut 500g of chicken thigh into 2-inch pieces.

Chop 2 green onions into 2-inch lengths.

Soak 10 bamboo skewers in water for at least 30 minutes to prevent burning on the grill.

In a small bowl, mix 4 tablespoons soy sauce, 2 tablespoons mirin, and 2 tablespoons sake to make the sauce.

2. Assembling Skewers

Take a soaked bamboo skewer and thread a piece of chicken thigh onto it.

Follow it with a piece of green onion, then add another piece of chicken.

Repeat this pattern until the skewer is filled, leaving some space at the ends.

Repeat the process for the remaining chicken and green onions.

3. Cooking

Preheat a grill or a grill pan over medium-high heat.

Place the skewers on the grill and cook for about 4-5 minutes on each side.

Baste the skewers with the prepared sauce during the last few minutes of cooking for added flavor.

Ensure the chicken is cooked through and has nice grill marks.

4. Serving

Remove the skewers from the grill and let them rest for a couple of minutes.

Serve the skewers hot, with additional sauce on the side, if desired.

Garnish with chopped green onions or sesame seeds for added presentation.