Recipe of Favorite Mike's Negima Yakitori

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, How to Make Any-night-of-the-week Mike's Negima Yakitori. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mike's Negima Yakitori, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Negima Yakitori delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can have Mike's Negima Yakitori using 12 ingredients and 11 steps. Here is how you cook that.

You can make the Shio version of Yakitori simply by adding salt before grilling. Nothing more!

Ingredients and spices that need to be Prepare to make Mike's Negima Yakitori:

1. Traditional Tare Sauce, Chicken & Items Needed
2. 4 large Bone In Chicken Thighs Or 2 Extra Large Boneless Chicken Breasts
3. 2 cup Soy Sauce & 2 cups Mirin
4. 1 cup Dry Sake & 1 cup Water
5. 2 tbsp Dark Brown Sugar [packed]
6. 2 tsp Ground Black Pepper
7. 6 clove Garlic [crushed]
8. 16 large Negi Scallions Or Spring Onions [cut into 1" strips-white onions will work also]
9. 1 tbsp Fresh Ginger [picked or fresh]
10. 1 packages 6" Wooden Skewers [or long steel skewers]
11. 1 bag Charcoal
12. 1 Pair Tongs

Steps to make 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.

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So that's going to wrap it up with this special food Recipe of Award-winning Mike's Negima Yakitori. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!