Chicken and spring onion skewers (Negima Yakitori)

Chicken and spring onion skewers (Negima Yakitori)

A simple but authentic recipe for Japanese yakitori which are traditionally served as a snack with drinks

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  • Serves4
  • Preparation Time5 mins
  • Cooking Time15 mins

Nutrition per serving

  • Energy119 Kcals
  • Protein11.6g
  • Carbohydrates7.4g
  • Fat4.6g


  • 200 g skin-on boneless chicken (e.g. from the leg or breast)
  • 1 spring onion
  • 2 tbsp. brown sugar
  • 2 ½ tbsp. mineral water
  • 2 ½ tbsp. Kikkoman Naturally Brewed Soy Sauce
  • ½ tbsp. vegetable oil
  • ½ tsp. shichimi (or chilli)


Cut the chicken into sizes, e.g. 2.5 cm (weighing approx. 15 g each). Clean and wash the spring onion, then cut into pieces of approx. 3 cm in length.

Thread the chicken and spring onion pieces onto skewers alternately. (making sure that the parts of the chicken with skin are all facing outwards in the same direction).

Heat the vegetable oil in a frying pan and fry the skewers over a medium heat with the skin side facing downwards for approx. 3 minutes (covered with a lid). Turn the skewers over and cook for approx. 1 minute on the other side. Then put them on a plate and keep them warm.

Then drain the remaining oil from the pan. Add the brown sugar and the mineral water to the pan and simmer until the sugar has dissolved. Pour in the Kikkoman soy sauce, bring to the boil and cook until the sauce thickens slightly.

Place the skewers back in the pan and shake it so that they are all completely covered with sauce.

Arrange the skewers on a plate, sprinkle with shichimi (or chilli) and serve.

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