The AtlasYakitori Negima (Chicken Thigh with Scallion)
juicy · savory · slightly charred · umami from tare glaze
About this cut
Yakitori Negima is the quintessential Japanese skewer, balancing the rich, fatty succulence of skin-on chicken thigh with the sharp, aromatic sweetness of charred scallions. It is a study in texture: the skin crisps to a golden brown while the dark meat remains tender and brimming with juice. This cut is favored by chefs for its resilience to high heat and its exceptional ability to absorb complex, savory glazes.
Taste-DNA
Utilizing the biceps femoris and tensor fasciae latae from the thigh, these muscles provide a high fat-to-protein ratio and connective tissue that melts during cooking. The skin provides the essential lipid base for Maillard-driven caramelization, while the dark meat offers a deeper flavor profile than the breast.
Preparation
Cooking Guide
Skewer uniform cubes of thigh meat alternating with 3cm lengths of scallion, ensuring the skin faces the heat source. Grill over high, direct heat—ideally white binchotan charcoal—rotating frequently to render the fat and char the scallion edges without burning. Baste with a soy-mirin tare glaze only in the final stages to prevent sugar scorching, aiming for an internal temperature of 74°C for maximum safety and juiciness.
Core Temperatures
Portions per Person
The savory-sweet profile of the tare glaze demands the crisp, clean finish of a chilled Junmai Ginjo sake or a dry Japanese lager to cut through the rendered chicken fat.