Teresa's Recipes
Negima
Negima is a beloved Japanese dish that showcases the perfect balance of tender grilled chicken and fresh scallions, all marinated in a savory-sweet sauce that tantalizes the taste buds. Traditionally enjoyed as a popular izakaya dish, Negima brings friends and family together over savory skewers, evoking the spirit of Japanese street food culture. The combination of umami-rich soy sauce, fragrant ginger, and aromatic garlic creates an irresistible flavor profile that will transport you straight to the bustling streets of Tokyo.
Ingredients
- 1 pound, boneless and skinless, cut into bite-sized pieces Chicken thighs
- 8, trimmed and cut into 2-inch lengths Scallions
- 1/4 cup Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 tablespoon Sugar
- 2 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 tablespoon Vegetable oil
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 220
- Fat: 10g
- Carbs: 6g
- Protein: 26g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large bowl, combine the soy sauce, mirin, sake, sugar, minced garlic, grated ginger, vegetable oil, salt, and black pepper. Whisk together until the sugar is dissolved to create a flavorful marinade.
- Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- While the chicken is marinating, prepare the scallions by trimming them and cutting them into 2-inch lengths.
- Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Thread the marinated chicken pieces and scallions onto skewers, alternating between the chicken and scallions for a colorful presentation.
- Grill the skewers for about 5 minutes on each side, or until the chicken is cooked through and has a nice char, reaching an internal temperature of 165°F (75°C).
- Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
- Serve the Negima skewers hot as an appetizer or with steamed rice for a satisfying main dish. Garnish with sesame seeds or a sprinkle of chopped green onions if desired.
Tips
- For a spicier kick, add a teaspoon of chili paste or sriracha to the marinade.
- Feel free to substitute chicken thighs with chicken breast or tofu for a vegetarian option.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.