Traditional Yakitori Negima (Salt)
Savor the pure, smoky flavor of authentic Izakaya-style Salt (Shio) Yakitori skewers with juicy chicken and charred leeks.
Course Sides & Appetizers
Master the foundational Izakaya classic: Shio (Salt) Yakitori. Juicy chicken thigh chunks and sweet aromatic negi leeks are skewered alternately and grilled to smoky perfection, seasoned purely with quality sea salt to highlight the natural umami flavor.
Ingredients (Makes 6 Skewers)
- 1/2 lb Chicken thighs (cut into bite-sized cubes)
- 1 large Japanese Negi (or thick green scallions), cut into 1-inch logs
- 1 tsp High-quality Coarse Sea Salt (or kosher salt)
- 1 tbsp Sake (for spraying)
- Bamboo skewers (soaked in water for 30 minutes to prevent burning)
Instructions
- Skewer: Thread a piece of chicken thigh onto a soaked bamboo skewer, followed by a log of negi leek. Repeat alternately, ending with chicken. Each skewer should hold 4 chicken pieces and 3 negi pieces.
- The Sake trick: Just before grilling, lightly spray or brush both sides of the skewers with sake. This eliminates odors and ensures the chicken stays incredibly moist.
- Salt generously: Sprinkle coarse sea salt evenly from a height over both sides of the skewers right before they hit the heat.
- Grill to smoky perfection: Heat your oven broiler, cast-iron grill pan, or outdoor charcoal grill to high. Grill skewers for 4-5 minutes until the chicken skin turns golden and crisp. Flip and grill the other side for 3-4 minutes until the negi is beautifully charred and chicken is cooked through.
- Serve immediately: Arrange hot on a platter and enjoy immediately with a wedge of lemon or a side of Shichimi Togarashi (seven-spice) powder!
Keyword Chicken, Grilled, Izakaya, Quick, Skewers, Yakitori