Negima Yakitori (ねぎま焼き鳥), commonly shortened to Negima, is one of the most popular and iconic Japanese grilled skewer dishes. It features tender pieces of chicken alternated with Japanese green onions (negi) and grilled until lightly charred and juicy. The skewers are traditionally seasoned with either shio (salt) or brushed with a glossy tare sauce made from soy sauce, mirin, sake, and sugar.
A favorite at izakayas (Japanese pubs), yakitori restaurants, festivals, and family barbecues, Negima is loved for its perfect balance of savory chicken and the sweet, smoky flavor of grilled green onions.
What is Negima?
Negima is a classic type of yakitori, meaning grilled chicken skewers. The name comes from the combination of:
- Negi (ねぎ) – Japanese long green onion
- Ma – Referring to the alternating arrangement of chicken and green onion pieces on the skewer
As the skewers grill, the chicken becomes juicy while the green onions soften and develop a natural sweetness, creating a delicious contrast of flavors and textures.
Preparation Time
- Preparation Time: 20 minutes
- Marinating Time: 30 minutes (optional)
- Cooking Time: 12–15 minutes
- Total Time: About 1 hour 5 minutes
- Servings: 4 (8 skewers)
Ingredients
For the Skewers
- 600 g boneless chicken thighs, cut into 2.5 cm (1-inch) cubes
- 2 Japanese green onions (negi) or large scallions, cut into 3 cm pieces
- 8 bamboo skewers (soaked in water for 30 minutes)
For the Tare Sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 teaspoon grated ginger (optional)
For the Shio Version
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Garnishes
- Toasted sesame seeds
- Shichimi togarashi (Japanese seven-spice blend)
- Lemon wedges
- Finely sliced green onions
Kitchen Equipment
- Charcoal grill, gas grill, or grill pan
- Bamboo skewers
- Small saucepan
- Basting brush
- Tongs
- Mixing bowl
- Cutting board
- Sharp knife
Step 1: Prepare the Tare Sauce
In a small saucepan, combine:
- Soy sauce
- Mirin
- Sake
- Sugar
- Grated ginger (if using)
Simmer over medium heat for 3–5 minutes until slightly thickened.
Remove from the heat and allow it to cool.
Step 2: Prepare the Chicken
Trim excess fat from the chicken thighs.
Cut into evenly sized cubes.
If desired, marinate the chicken in half of the tare sauce for 30 minutes.
Reserve the remaining sauce for grilling.
Step 3: Assemble the Skewers
Thread the chicken and green onion alternately onto the soaked bamboo skewers.
Leave a small gap between each piece to ensure even cooking.
Step 4: Grill the Negima
Preheat the grill to medium-high heat (about 220°C / 425°F).
Place the skewers on the grill.
Cook for 12–15 minutes, turning every 2–3 minutes.
Brush with the reserved tare sauce during the final few minutes of grilling.
For the shio version, season with sea salt and black pepper instead of using the sauce.
Step 5: Garnish and Serve
Arrange the grilled Negima on a serving plate.
Sprinkle with sesame seeds or shichimi togarashi if desired.
Serve with lemon wedges for a fresh citrus finish.
Enjoy immediately while hot.
Chef's Tips
- Chicken thighs are preferred because they remain juicy during grilling.
- Soak bamboo skewers to help prevent burning.
- Do not overcook the chicken to keep it tender.
- Apply the tare sauce near the end of grilling to prevent burning.
- Charcoal grilling provides the most authentic smoky flavor.
- Use Japanese negi if available, as it becomes especially sweet when grilled.
Delicious Variations
Shio Negima
Season only with sea salt and black pepper for a traditional, clean flavor.
Spicy Negima
Add shichimi togarashi or chili flakes to the tare sauce.
Garlic Negima
Brush with garlic-infused oil before grilling.
Miso Negima
Marinate the chicken in a mixture of miso paste, mirin, and sake.
Teriyaki Negima
Use a sweeter teriyaki-style glaze instead of classic tare.
Vegetable Negima
Include mushrooms, bell peppers, zucchini, or shishito peppers between the chicken pieces.
Nutrition Information (Per Serving)
- Calories: 320
- Protein: 30 g
- Carbohydrates: 8 g
- Fat: 18 g
- Fiber: 1 g
- Sugar: 5 g
- Sodium: 720 mg
Values are approximate and may vary depending on ingredients and seasonings.
Best Side Dishes
Serve Negima with:
- Steamed Japanese Rice
- Miso Soup
- Edamame
- Japanese Potato Salad
- Cabbage Salad with Sesame Dressing
- Pickled Vegetables (Tsukemono)
- Grilled Onigiri
- Green Tea or Barley Tea
Storage Tips
Store leftover Negima in an airtight container in the refrigerator for up to 3 days. Reheat gently in a grill pan, oven, or air fryer to maintain its juicy texture. You can also freeze cooked skewers for up to 2 months, although freshly grilled Negima offers the best flavor.
Frequently Asked Questions
What does "Negima" mean?
"Negima" combines "negi" (Japanese green onion) with chicken arranged alternately on a skewer, creating one of the most popular styles of yakitori.
Is Negima always made with chicken?
Traditionally, yes. Negima is a type of yakitori, which specifically refers to grilled chicken skewers.
Can I use chicken breast?
Yes, but chicken thighs are recommended because they stay juicier and more flavorful during grilling.
Can I cook Negima without a charcoal grill?
Absolutely. A gas grill, grill pan, broiler, or air fryer can all produce delicious results.
What is the difference between Yakitori and Kushiyaki?
Yakitori refers specifically to grilled chicken skewers, while Kushiyaki is a broader category that includes grilled pork, beef, seafood, vegetables, and other skewered foods.
Final Thoughts
Negima Yakitori is a timeless Japanese favorite that perfectly showcases the simplicity and balance of traditional Japanese grilling. The juicy chicken, sweet grilled green onions, and choice of savory tare sauce or simple salt seasoning create a dish that is both comforting and full of authentic flavor. Whether served as an appetizer, paired with rice, or enjoyed as part of an izakaya-style meal, Negima is an easy yet impressive recipe that brings the taste of Japan to your home kitchen.
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