By Priyanka Dube ( IT professional and Food explorer) Guest post
Three months ago, I packed my bags in Bangalore, India, and moved to Tokyo, Japan, for a new role as an IT professional. At 27, I was both thrilled and nervous to immerse myself in a new culture, language, and work environment. Between debugging code and navigating the dizzying Tokyo subway, I’ve been on a mission to explore Japan’s culinary scene—a world far removed from the dosas and biryanis of my childhood. Last Month , I had an experience that I’ll never forget: my first taste of Yakitori Negima at a bustling salarymen’s pub with my colleagues. It was a night of laughter, camaraderie, and flavors that left me enchanted—and inspired to recreate this dish at home. Here’s my story, along with a detailed recipe for Yakitori Negima, so you can bring a taste of Japan to your kitchen too.
Stepping into a Salarymen’s Pub: A New World of Sights and Sounds
After a long day of coding and meetings at our Shinjuku office, my colleagues—Hiroshi, Yumi, and Kenji—suggested we unwind at a nearby izakaya, a traditional Japanese pub. “It’s where salarymen go to relax,” Yumi explained with a grin, knowing I was still getting used to Japanese work culture. The izakaya, tucked into a narrow alley glowing with neon signs, was called Torikichi. The wooden sliding door creaked as we entered, and I was immediately hit with a wave of smoky, savory aromas—grilled meat, soy, and something sweet I couldn’t quite place.
Inside, the pub was a lively mix of chaos and warmth. Salarymen in loosened ties laughed loudly over pints of Asahi beer, while the chefs behind the counter worked with precision over a charcoal grill, flames licking at skewers of meat. The air was thick with chatter, clinking glasses, and the sizzle of food on the grill. We squeezed into a small wooden table near the counter, and I felt a mix of excitement and curiosity. As someone who grew up vegetarian in India (though I’ve since started eating meat), I was still new to dishes like yakitori, which literally means “grilled chicken” in Japanese.
Hiroshi took charge of ordering, pointing at the menu written entirely in kanji (which I’m still learning to read). “Let’s start with Negima,” he said, explaining that it’s a classic yakitori skewer of chicken thigh and negi (Japanese green onion). Yumi added a few other dishes—edamame, grilled shiitake mushrooms, and a round of sake to share. Kenji, noticing my wide-eyed fascination with the grill, leaned over and said, “Yakitori is salarymen food—simple, cheap, and perfect with drinks after a long day.”
When the Negima skewers arrived, I was struck by their simplicity: bite-sized pieces of golden-brown chicken alternating with bright green negi, glazed with a shiny, caramelized sauce. The skewers were served on a small rectangular plate with a dollop of spicy mustard on the side. I took my first bite, and it was a revelation. The chicken was juicy and tender, with a smoky char from the grill. The negi added a subtle sweetness and crunch, while the sauce—a mix of soy, mirin, and sugar—hit all the right notes: savory, sweet, and slightly sticky. It was unlike anything I’d tasted before, yet it felt comforting, like the street food I grew up eating back in India. The sake, warm and smooth, paired perfectly, cutting through the richness of the grilled meat.
As we ate, my colleagues shared stories of their own izakaya nights, and I felt a sense of belonging I hadn’t expected so soon after moving here. The smoky, bustling atmosphere of the pub, the laughter, and the incredible food made me realize how food in Japan isn’t just sustenance—it’s a way to connect, unwind, and celebrate the day’s end. By the time we left Torikichi around midnight, I was already planning to recreate Yakitori Negima at home. I wanted to capture that magic for myself—and now, I’m sharing it with you.
Yakitori Negima: A Recipe for the Home Cook
Yakitori Negima is a classic Japanese skewer featuring alternating pieces of chicken thigh and negi, grilled over charcoal and glazed with a tare sauce (a soy-based glaze). While traditional yakitori is cooked over a binchotan charcoal grill, you can achieve great results at home using a grill pan, oven, or even a stovetop. This recipe is tailored for home cooks, with step-by-step instructions to bring the izakaya experience to your kitchen.
Ingredients (Serves 4, Makes 8-10 Skewers)
For the Skewers:
- 500g boneless, skin-on chicken thighs, cut into 1-inch pieces
- 2-3 negi (Japanese green onions), or substitute with the white part of scallions, cut into 1-inch pieces
- 8-10 bamboo skewers, soaked in water for 30 minutes to prevent burning
For the Tare Sauce:
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 2 tablespoons sugar
- 1 teaspoon grated ginger (optional, for a subtle kick)
- 1 small garlic clove, smashed (optional)
For Serving:
- Shichimi togarashi (Japanese seven-spice blend, optional)
- Japanese mustard (karashi, optional)
- Lemon wedges (optional)
Equipment:
- Bamboo skewers
- Grill pan, outdoor grill, or oven broiler
- Small saucepan (for tare sauce)
- Pastry brush (for glazing)
- Tongs
- Cutting board and sharp knife
Step-by-Step Recipe
Step 1: Prepare the Ingredients
The beauty of Yakitori Negima lies in its simplicity, but proper prep ensures even cooking and authentic flavor.
- Soak the Skewers: Place 8-10 bamboo skewers in a shallow dish of water to soak for at least 30 minutes. This prevents them from burning during grilling.
- Cut the Chicken: Trim any excess fat from the chicken thighs, but keep the skin on for extra flavor and juiciness. Cut the chicken into 1-inch pieces, ensuring they’re uniform for even cooking.
- Prep the Negi: Rinse the negi and cut into 1-inch pieces, using only the white and light green parts (save the dark green tops for another dish, like miso soup). If using scallions, choose thick ones and cut similarly.
- Skewer the Ingredients: Thread the chicken and negi onto the skewers, alternating between the two. Start and end with a piece of chicken to anchor the skewer. Aim for 3-4 pieces of chicken and 2-3 pieces of negi per skewer. Don’t pack them too tightly—leave a little space for even cooking.
Pro Tip: If you’re new to skewering like I was, use two skewers parallel to each other for stability, especially if grilling outdoors.
Step 2: Make the Tare Sauce
The tare sauce is the heart of Yakitori Negima, giving it that glossy, savory-sweet glaze that makes the dish so addictive.
- Combine Ingredients: In a small saucepan, mix ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 2 tablespoons sugar, 1 teaspoon grated ginger, and 1 smashed garlic clove (if using).
- Simmer: Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer for 5-7 minutes, until the sauce thickens slightly and becomes glossy. It should coat the back of a spoon but still be pourable.
- Cool and Strain: Remove from heat and let the sauce cool slightly. Strain to remove the ginger and garlic (if used) for a smoother glaze. Set aside half the sauce for glazing during cooking and the other half for dipping or drizzling.
Pro Tip: If you prefer a saltier yakitori, you can skip the tare and simply season the skewers with salt before grilling—a style called shio yakitori. But for Negima, I love the tare’s depth of flavor.
Step 3: Grill the Skewers
Grilling is where the magic happens, infusing the skewers with a smoky char that reminds me of the izakaya. You can use a grill pan, outdoor grill, or oven broiler.
- Preheat Your Cooking Surface:
- Grill Pan: Heat a grill pan over medium-high heat until hot. Lightly brush with oil to prevent sticking.
- Outdoor Grill: Preheat to medium-high (about 400°F/200°C). Lightly oil the grates.
- Oven Broiler: Preheat the broiler to high and place the oven rack 6 inches from the heat source. Line a baking sheet with foil and place a wire rack on top.
- Grill the Skewers: Place the skewers on the grill pan, grill, or wire rack. Cook for 3-4 minutes per side, turning occasionally, until the chicken is golden brown and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
- Glaze with Tare: In the last 1-2 minutes of cooking, brush the skewers generously with the tare sauce on all sides. Turn frequently to caramelize the sauce without burning it. The skewers should look glossy and slightly sticky.
- Check for Doneness: If unsure, cut into a piece of chicken to ensure it’s cooked through but still juicy. The negi should be tender with a slight bite.
Pro Tip: If you’re using an oven broiler, keep a close eye on the skewers—tare sauce can burn quickly under high heat. Rotate them often for even cooking.
Step 4: Serve the Yakitori Negima
Yakitori is best enjoyed hot off the grill, just like I had it at the izakaya, with a few garnishes to enhance the flavors.
- Plate the Skewers: Arrange the skewers on a platter or individual plates. For an izakaya vibe, serve on a rectangular ceramic plate.
- Garnish: Sprinkle with a pinch of shichimi togarashi for a spicy kick, or serve with a small dollop of Japanese mustard (karashi) on the side. Add lemon wedges for a bright, zesty contrast.
- Serve with Drinks: Pair with a cold beer, sake, or shochu, just like the salarymen do. I loved the warm sake we had at Torikichi, but a chilled Asahi works beautifully too.
- Optional Sides: Serve with steamed rice, miso soup, or a small bowl of edamame to round out the meal. At the pub, we had grilled shiitake mushrooms on the side, which I’d highly recommend.
Pro Tip: If you have extra tare sauce, serve it in a small bowl for dipping. Drizzle a tiny bit over the skewers just before eating for an extra flavor boost.
My Reflections on Yakitori Negima
That night at Torikichi was more than just a meal—it was a window into Japanese culture. As a young Indian woman navigating life in Tokyo, I’ve often felt like an outsider, struggling with the language and the fast pace of the city. But sharing Yakitori Negima with my colleagues, laughing over sake, and soaking in the lively atmosphere of the izakaya made me feel connected to this place in a way I hadn’t before. The simplicity of the dish—chicken, negi, and a few seasonings—belies its depth of flavor, much like how Japan’s understated traditions hold so much meaning.
Recreating Yakitori Negima at home a few days later brought back those memories. The sizzle of the skewers on my grill pan, the aroma of the tare sauce caramelizing—it was like being back in that smoky pub. I even played some Japanese pop music on my phone to set the mood! While my kitchen version didn’t have the exact smoky char of a binchotan grill, it was still delicious, and I felt proud to have brought a piece of Japan into my tiny Tokyo apartment.
Tips for Success
- Use Chicken Thighs: Thighs are juicier and more forgiving than breast meat, especially when grilling. The skin adds extra flavor and crispiness.
- Don’t Skip Soaking the Skewers: This prevents them from burning, especially if you’re using an outdoor grill or broiler.
- Balance the Tare: Adjust the sauce to your taste—more sugar for sweetness, or a splash of soy for saltiness. It should be savory-sweet, not overpowering.
- Cook in Batches: Don’t overcrowd the grill pan or broiler to ensure even cooking and a nice char.
Why Yakitori Negima?
Yakitori Negima is the perfect introduction to Japanese pub food—simple, flavorful, and deeply satisfying. It’s a dish that brings people together, whether you’re a salaryman unwinding after work or a newcomer like me, finding her place in a new country. Today I discovered a dish that’s now a part of my story in Japan, and I hope it becomes a part of yours too.
So, fire up your grill, gather some friends, and enjoy the magic of Yakitori Negima. Share your creations with me—I’d love to hear about your izakaya-inspired nights!
