Favorite Recipes of Maverick Swaniel Harrienger

{October 7, 2016}   Negima Yakitori [also known as: Chicken + Scallion Skewers with Yakitori Sauce] (The New Classics Cookbook by Saveur Magazine, page 17, Chapter 1: Appetizers, Section 1: Hors d’Oeuvres, 2014)

Serves 6-8.


  • 4 whole, bone-in chicken legs
  • 2 cups mirin
  • 2 cups soy sauce
  • 1 cup dry sake
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons freshly ground black pepper
  • 16 large scallions, cut into 1″ pieces
  • 1 2″ piece ginger, peeled + thinly sliced
  • 16 bamboo skewers, soaked in water 30 minutes


  1. Make the yakitori sauce:  Arrange an oven rack 4″ from broiler.  Heat broiler.  Remove the bones from the chicken legs + cut bones into small pieces.  Cut chicken meat into 0.25″-thick slices; refrigerate until ready to use.  Transfer the bones to a 4-quart saucepan + add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, + 1 cup water.  Bring it all to a boil, reduce the heat to medium-low, + cook 1.5 hours.  Pour through a fine-mesh sieve into a bowl and let the sauce cool.
  2. Working with one skewer at a time, thread alternately between 4 slices of chicken + 3 pieces of white scallion parts, piercing chicken slices though their ends, forming folded slices + piercing white scallion parts perpendicular to skewer.
  3. Build a medium fire in a charcoal grill or heat a gas grill to medium.  (Alternately, heat a cast-iron grill pan over medium-high heat.)  Add skewers + cook 6 minutes.  Brush with the yakitori sauce + continue cooking 2 minutes more.  Transfer to a serving plate, drizzle with more yakitori sauce, + serve immediately.

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