Grill & BBQ
Yakitori Negima
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Yakitori negima combines chicken thigh meat and spring onions on barbecue skewers. A tare made with soy sauce, mirin and sugar gives the skewers a sweet, savoury glaze.
Timing
- Preparation: 30 min.
- Cooking: 12 min.
- Minimum core temperature for poultry: 74 °C.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 345 kcal
- Protein
- ≈ 36.7 g
- Carbohydrates
- ≈ 9.2 g
- Fat
- ≈ 16.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Reis-Mirin (Clearspring Referenz, je 100 ml; Fett <0,5 g als 0,25 g modelliert)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 700 g boneless, skinless chicken thigh meat · ≈ 700 g · Assumed quantity / reference product
Hähnchen Fleisch, ohne Haut, roh (V413000) - 4 spring onions · ≈ 80 g · Assumed item weight × count; total amount
Frühlingszwiebel/Lauchzwiebel, roh (G482100) - 2 tbsp neutral oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 3 tbsp soy sauce · ≈ 45 g · Assumed quantity / reference product
Sojasauce/Sojasoße (R143000) - 3 tbsp mirin · ≈ 45 ml · Assumed quantity / reference product
Reis-Mirin (Clearspring Referenz, je 100 ml; Fett <0,5 g als 0,25 g modelliert) (MIRIN_CLEARSPRING) - 1 tbsp sugar · ≈ 12 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 2 tbsp water · ≈ 30 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 1/2 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 8–10 suitable barbecue skewers · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 700 g boneless, skinless chicken thigh meat
- 4 spring onions
- 2 tbsp neutral oil
- 1/2 tsp salt
- 8–10 suitable barbecue skewers
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
- 2 tbsp water
Instructions
- Briefly simmer the soy sauce, mirin, sugar and water in a small saucepan until the sugar dissolves. Set half aside hygienically as a serving sauce.
- Cut the chicken into even pieces. Cut the spring onions into 3-cm lengths and thread alternately onto skewers.
- Prepare direct, medium to high barbecue heat; keep the grate clean and oiled.
- Turn the skewers regularly and brush lightly with the sauce that was not reserved during the second half of cooking.
- Cook the chicken completely to a core temperature of at least 74 °C. Serve with the sauce set aside separately.
Tips
- Equipment: Konro / charcoal barbecue
- Food safety: Poultry must reach at least 74 °C at the centre. Do not use sauce that has touched raw meat or the basting brush as an uncooked dip.
- Technique: Yakitori negima: chicken and spring onions; a Japanese-inspired home version.
- Tip: With charcoal, protect the ends of the skewers from direct heat; apply the sugary tare later in cooking.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
