How to Make Perfect Yakitori Sauce for Negima (grilled chicken and leek skewers)

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Steps to Make Award-winning Yakitori Sauce for Negima (grilled chicken and leek skewers). One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Healthful cooking can be difficult since most of us don't want to spend time preparing and planning meals that our own families will not eat. At the same time, we need our families to be healthy so that we are feeling compelled to master improved and new ways of cooking healthy foods to our family to love (and regrettably in certain cases scorn).

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Many things affect the quality of taste from Yakitori Sauce for Negima (grilled chicken and leek skewers), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yakitori Sauce for Negima (grilled chicken and leek skewers) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yakitori Sauce for Negima (grilled chicken and leek skewers) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Yakitori Sauce for Negima (grilled chicken and leek skewers) using 6 ingredients and 17 steps. Here is how you can achieve it.

Right now (since last year) I'm in the middle of measuring out all the ingredients for my best recipes that I just used to make from memory. It's hard work! We have a lot of guests over all the time, but as long as you prepare this yakitori in advance, it's really easy. I find this recipe so useful. All the steps are important, but it's really easy. In Step 9, be sure to simmer and reduce the sauce until it's just before it's burnt. This really makes the sauce fragrant and delicious, so it's very important. You can freeze the chicken at the Step 3 stage. It's very convenient if you have it in stock for emergency situations. Recipe by *ai*

Ingredients and spices that need to be Take to make Yakitori Sauce for Negima (grilled chicken and leek skewers):

1. 1 Chicken thighs (any parts will do)
2. 1 Japanese leek (white part)
3. 2 to 2 1/2 tablespoons Sugar...A
4. 50 ml Soy sauce...A
5. 40 ml Mirin...A
6. 20 ml Sake...A

Steps to make to make Yakitori Sauce for Negima (grilled chicken and leek skewers)

1. Prepare the yakitori chicken base. If you are using storebought negima (chicken and leek skewers) skip ahead to Step 6. Otherwise, cut the chicken into about 3 cm cubes.
2. Cut the Japanese leek into 3 cm pieces to match the amount of chicken pieces you prepared in Step 1.
3. Skewer the chicken and leek pieces alternately. This may be hard to do if you're not used to doing it. If so, go on and read Steps 4 and 5.
4. 【How to skewer the chicken cleanly and easily】Arrange the chicken cubes from step 1 in one layer on a piece of cling film and it up. Put in the freezer for 40 minutes to 1 hour until partially frozen.
5. Take out the partially frozen chicken from the freezer, and skewer it. This method is unconventional, but this way it's really easy to skewer the chicken.
6. Heat the grill over a high heat. After 2 to 3 minutes turn the heat down to medium. Line up the negima skewers on the rack and grill.
7. After 5 to 7 minutes when the surfaces of the meat have gotten grill marks, flip them over. The skewers will be cooking a bit unevenly depending on where they are positioned on the rack, so change their positions around.
8. Put the A ingredients in a frying pan and bring to a boil. When it's bubbling, if the negima skewers aren't cooked yet, turn the heat off under the frying pan and leave it for a while.
9. When the skewers from Step 7 have browned nicely, put them in the sauce from Step 8. *Turn up the heat to a bit lower than high and reduce the sauce until almost all the liquid has evaporated.
10. 【Note】This is common sense, but do not overcook the chicken. It will be become too tough.
11. 【Note】Since the chicken skewers will be simmered in the frying pan, in Step 9 it should have grill marks on the outside, and cooked through about 80% inside for the best results.
12. The chicken skewers are delicious enough right after Step 9 is complete, but I like to quickly toast the skewers over a flame just before serving. If you don't have a gas burner you can wram them up over a grill or in a toaster oven.
13. Transfer to serving plates and it's done. People are always paying visits to our house all year round, and this is one of the most popular dishes that we serve.
14. I believe this sauce will suit all tastes. You can use it on any ingredients. Please enjoy yakitori your way.
15. Leftover sauce can be frozen. When you make yakitori the next time, just add more sauce if there's not enough.
16. 【Attention】Grilling times vary depending on your grill. If you are making these for the first time, please check the heat levels. You can bake the skewers in an oven of course.
17. [Attention] If using a grill or toaster oven to toast the skewers in Step 12, it's very easy to burn them so please be sure to watch them carefully.

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So that is going to wrap this up with this exceptional food Recipe of Quick Yakitori Sauce for Negima (grilled chicken and leek skewers). Thanks so much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!