Japanese chicken skewers with scallion (Negima yakitori) from Serious Eats by J. Kenji López-Alt

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Accompaniments: Grilled skewered shishito peppers with teriyaki glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on March 19, 2025

    This was pretty good, I’d make it again.

  • sldoug on June 26, 2016

    This was a tasty recipe, but I'm not sure it was all that much better than anything I could have come up with on my own. The scallions were so hidden by the chicken that they didn't really cook, just softened slightly into unpleasant chewiness. I used bottled teriyaki sauce since my grocery store annoyingly stopped selling mirin, so really, all I got from this recipe was the technique. Aside from realizing that I could compact small enough pieces of chicken on a skewer and still cook it through without over cooking, this recipe didn't give me much.

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