🍢 Yakitori negima (chicken and scallion skewers)

Name: Yakitori negima (chicken and scallion skewers)
Total time: 35 min
Yield: 2
Cuisine: Japan
Ingredients: 400 g boneless chicken, cut into 3 cm pieces; 4 thick scallions, white and pale green parts cut into 3 cm lengths; 80 ml tare sauce; 1 tsp vegetable oil; Bamboo skewers, soaked in water for 20 minutes

Origin: Japan

186kcal

per serving · 120 g

155kcal

per 100 g

24 gProtein20 g / 100 g

8 gFat7 g / 100 g

5 gCarbs4 g / 100 g

Negima is a classic yakitori skewer that alternates pieces of chicken with short lengths of scallion or Japanese long onion. Grilled over charcoal and glazed with sweet, savoury tare sauce, the chicken stays juicy while the onion softens and turns sweet and slightly charred. It is one of the standard skewers at yakitori bars and izakaya, eaten hot with drinks.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein20 g protein per 100 g — 52% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: tare sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

chickenscalliontare sauce

Recipe

2 servings35 min

Ingredients

400 g boneless chicken, cut into 3 cm pieces
4 thick scallions, white and pale green parts cut into 3 cm lengths
80 ml tare sauce
1 tsp vegetable oil
Bamboo skewers, soaked in water for 20 minutes

Method

Thread chicken and scallion pieces alternately onto the soaked skewers.
Brush lightly with oil and grill over high heat for 4 minutes per side.
Brush with tare and grill 1 minute more; repeat once or twice.
Serve hot, straight from the grill.

How to make it lighter

Use skinless chicken breast instead of thigh for a leaner skewer.
Use extra scallion between the chicken — it adds volume for very few calories.
Skip the extra pot of tare for dipping; the glaze on the skewer is enough flavour.

History

The name joins negi, the Japanese long onion, with ma, "between", describing the onion tucked between pieces of meat. The combination is said to have first been used with tuna before chicken became the norm, and today negima is one of the best-known skewers at yakitori bars across Japan.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →