Counter 10 · Wok, Skewer & Bowl
Yakitori Negima and Bacon-Wrapped Skewers
Two izakaya classics: chicken thigh and scallion skewers brushed with homemade tare, and smoky bacon wrapped around tender scallion hearts, all grilled over charcoal.
- Prep
- 50 min
- Cook
- 40 min
- Serves
- 4
- Level
- Hard
At a Tokyo yakitori bar, the cook fans a narrow charcoal grill and turns dozens of skewers by hand, glazing each one several times. You can do a smaller version on a kettle grill by building a tight bank of coals and setting two bricks on either side to hold the skewers above the grate. The tare, reduced from soy, mirin and chicken wings, is the soul of the shop and keeps for a month in the fridge. Soak bamboo skewers for 30 minutes first.
Method
-
For the tare, broil the chicken wings on high 10 minutes until charred, then simmer them in a small saucepan with the soy sauce, mirin, sake and sugar over low heat for 25 minutes until reduced by a third. Strain.
-
Thread chicken thigh pieces onto soaked skewers, alternating with scallion pieces, folding the skin so it covers the meat. Season lightly with salt.
-
Wrap each remaining scallion piece in a half slice of bacon and thread three onto each skewer, piercing through the seam.
-
Light a chimney of lump charcoal and spread the coals in a narrow, even bed. The grill is ready when you can hold your hand 4 inches above it for only 2 seconds.
-
Grill the negima 3 to 4 minutes per side until the skin begins to crisp. Dip or brush with tare, grill 1 minute, then repeat twice more, until lacquered and the chicken reads 170 F.
-
Grill the bacon skewers 3 to 4 minutes per side, turning often, until the bacon is crisp and the scallion is soft.
-
Arrange on a board and sprinkle the negima with shichimi togarashi.
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