Simply skewer the chicken and leeks on bamboo skewers.

close up of raw negima yakitori (Japanese chicken and leek skewers) threaded onto bamboo skewers and lined up on a wooden chopping board closeup

Yakitori served at specialty restaurants is typically cooked over a charcoal grill, similar to a barbecue. However, if you could easily make it at home in a frying pan, wouldn’t you like to try it?

frying Japanese yakitori at home in a frying pan

Even the special sauce is super easy to make.

homemade yakitori sauce bubbling in a saucepan close up

If you want to know how to make it, keep reading!

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What is Yakitori?

Yakitori (焼き鳥 or やきとり) is a Japanese dish/street snack made up of bite-sized pieces of chicken, skewered and grilled over an open flame. Many yakitori specialty restaurants are proud to grill their skewers over high-quality binchotan charcoal (備長炭), which gives the meat a distinct flavor.

While “tori” in Japanese means “chicken,” the Japan Yakitori Association has broadened the definition of yakitori to include all kinds of skewered and grilled meat or offal from livestock. This wider interpretation allows for greater variety in yakitori offerings, which is great news for all you meat-lovers out there!

It’s worth noting that regional differences exist. For instance, in Tokyo area, you might encounter “Yakiton (焼きとん),” a variation that specifically uses pork instead of chicken.

Three Yakiton skewers made with grilled pork shoulder and Japanese leek served on a skewer and brushed with a miso tare (sauce) on a brown rectangular plate — My Yakiton Recipe

In this article, I’ll show you how to make one of the most common and beloved types of yakitori: “Negima.” This amazing variety features alternating pieces of chicken and naganegi (also known as Japanese leeks) on a skewer.

brushing pan-fried yakitori with homemade sauce

Key Ingredients & Substitution Ideas

Chicken thighs: Skin-on thighs are recommended for their juiciness and ease of use. Other parts that can be substituted are discussed in a later section.
Japanese leeks: If unavailable, use regular leeks. But do not substitute it with green onions or scallions as they are too small and the flavor is a bit too intense.
Soy sauce: A key ingredient in yakitori sauce. Use Japanese soy sauce. For brand recommendations, see my Soy Sauce Guide article.
Mirin: Preferably use hon mirin for authentic flavor.
Turbinado sugar: Produces slightly smoky and rich flavors. If unavailable, substitute with light brown sugar or another type.
Duck fat: My secret ingredient! It replicates the depth of flavor found in long-standing yakitori restaurant sauces. If unavailable, substitute with chicken fat or lard. Duck fat adds a layer of complexity to homemade yakitori sauce, mimicking the richness of traditional restaurant sauces that have been infused with chicken essence over time. Give it a try for a truly unique experience!
Other ingredients: Sake, cooking oil, and garlic paste.

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Other Parts of Chicken You Can Use

For this Negima recipe, I’m using chicken thighs – the most common and arguably best choice. The rich flavor of thigh meat pairs perfectly with the sauce and negi.

close up of bitesize pieces of chicken thigh on a wooden chopping board

However, yakitori is versatile, and you can create delicious skewers using various chicken parts when omitting the leeks:

Chicken breast: A leaner option
Chicken wings: Crispy and flavorful
Neck meat (seseri): Tender and juicy
Tail (Bonjiri): A delicacy for adventurous eaters
Skin: Crispy and indulgent
Offal: Various organ meats for unique textures and flavors

It’s so interesting how yakitori can vary so much from region to region as well!

I’m from Aichi Prefecture, and our local version of “Negima” is quite different from what you’d find in other parts of Japan. In my home, “Negima” is made up of thick slices of pork belly with leeks, seasoned simply with salt and pepper.

No matter what you choose, whether it’s the classic chicken thigh Negima or something different like different cuts and regional styles, yakitori offers a world of flavors to explore.

Three yakitori on a plate made with chicken thigh and Japanese leeks on a skewer coated in homemade sauce

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Yakitori at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Preparing the Sauce

Mix all the sauce ingredients together in a saucepan. Heat it over medium until it starts to bubble, then turn the heat down to the lowest setting.

making homemade yakitori sauce in a saucepan on the stove

Let it simmer gently for about 10 minutes, stirring it occasionally. Turn off the heat and set it aside.

homemade yakitori sauce bubbling in a saucepan on the stove

STEP

Assembling the Skewers

Thread the ingredients onto the bamboo skewers in this order: chicken, leek, chicken, leek, chicken.

chicken thigh and Japanese leek pieces threaded onto bamboo skewers arranged on a wooden chopping board

Repeat until all the ingredients are used. If there’s only chicken left, make chicken-only skewers. Put the prepared skewers in a container and sprinkle with sake.

Why add sake?

A sprinkling of sake makes the chicken extra tender.

5 negima yakitori Japanese chicken and leek skewers uncooked and sprinkled with sake in a steel container

STEP

Initial Cooking

Heat a large frying pan over medium-high heat and lightly oil it.

5 negima yakitori Japanese chicken and leek skewers cooking in a frying pan on the stove

Put the skewers in the pan and cook for 2 minutes on each side to brown them.

STEP

Steaming

Turn the heat down to low and cover the pan with the lid. Let the skewers steam for about five minutes to make sure the chicken is cooked through.

STEP

Glazing

Take off the lid and turn the heat up to medium-low. Brush a thin layer of sauce on the skewers. Turn and cook for 30 seconds on one side.

Brushing 5 negima yakitori Japanese chicken and leek skewers in a frying pan with homemade yakitori sauce

Flip, put another thin layer of sauce on, and cook for another 30 seconds. Repeat until evenly glazed with the sauce.

5 negima yakitori Japanese chicken and leek skewers coated in homemade sauce in a frying pan

STEP

Finishing

Once the skewers are glazed, remove them from the pan.

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Yakitori made with chicken thigh and Japanese leeks on a skewer coated in homemade sauce

I hope you enjoy this Yakitori recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!