Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce)

By polloazul

Ingredients

• 4 whole, bone-in chicken legs
• 2 cups mirin
• 2 cups soy sauce
• 1 cup dry sake
• 2 tbsp. packed dark brown sugar
• 2 tsp. freshly ground black pepper
• 16 large scallions, cut into 1″ lengths
• 5 cloves garlic, crushed
• 1 2″ piece ginger, peeled and thinly sliced

Details

Adapted from saveur.com

Preparation

Step 1

1. Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool