![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/04\/chickenleekp.png\" "\\"chickenleekp\\"")
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Looking for some new Japanese dish ideas in\u00a0Izakaya: the Japanese Pub Cookbook<\/a>\u00a0by Mark Robinson, I stumbled upon some luscious skewers photographs, and among them grilled chicken skewers (yakitori) with negi\u00a0\u8471\u00a0(one of the Japanese cousins of the leek and spring onion). I must have seen a similar combination hundreds of times in books and on the web, so it was time to give it a go, but substituting naganegi with simple leek. I have decided to call it negima \u8471\u9baa, in spite of a different plant variety. Thank you, Hiroyuki<\/a>, for this advice!<\/p>\n Even though I don’t have a grill (not to mention a charcoal one featured in the book)\u00a0and even though I didn’t use the teriyaki glaze in the traditional Japanese way (the skewers should apparently be basted while they grill), the result was most satisfactory: the chicken breasts were juicy, while the leek was soft (but not mushy) and not as burnt as I have initially feared. The final teriyaki brushing step was more than welcome. For once I have stopped myself from sprinkling this dish with sesame seeds and used slightly tangy ground sansho pepper, which seemed (and proved) more adequate.<\/p>\n The happy grill owners will certainly know how to grill these skewers in the best way, so my instructions are only for grill pan users.<\/p>\n TIP: I have sprinkled my skewers with the Japanese sansho pepper, but if you cannot find it, you can omit it or sprinkle them with anything you want.<\/p>\n Special equipment: skewers, preferably short<\/em><\/p>\n Preparation: 40 minutes<\/em><\/p>\n Ingredients (serves 3):<\/em><\/p>\n 2 chicken breasts (skinned)<\/em><\/p>\n 2-3 leeks (maximum 1,5 cm thick)<\/em><\/p>\n 2 tablespoons oil<\/em><\/p>\n Teriyaki glaze:<\/em><\/p>\n 2 tablespoons mirin (can be substituted with 1 \u2013 2 tablespoons syrup)<\/em><\/p>\n 3 tablespoons soy sauce (or 4-5 if you have low sodium soy sauce)<\/em><\/p>\n (1 teaspoon sugar; I usually omit sugar)<\/em><\/p>\n 3 tablespoons sake<\/em><\/p>\n (ground sansho pepper)<\/em><\/p>\n Soak the skewers in water for at least 15 minutes to avoid burning.<\/p>\n Cut up the chicken breasts into bite-sized pieces and salt them slightly.<\/p>\n Discard the leek leaves, leaving the white and also the light green part.<\/p>\n Cut up the leek into bite sized pieces too (similar in width to the chicken pieces).<\/p>\n Thread the meat and the leek pieces on skewers alternating a white leek piece, a chicken piece and a light green leek piece.<\/p>\n Brush the skewered meat and leeks on one side only.<\/p>\n Heat an oiled grill pan.<\/p>\n Place the skewers on the pan (oil brushed side down) and cover it (this way the meat will cook quicker without excessive drying).<\/p>\n After about 5 minutes check if the meat is not burnt and grill, still covered, for about 5 more minutes.<\/p>\n Brush the top of the skewers with oil and turn them.<\/p>\n In the meantime bring the teriyaki glaze to boil in a small pan and boil it until it thickens. Put aside.<\/p>\n Grill the skewers for 5 more minutes.<\/p>\n Place the skewers on serving plates and brush them with teriyaki glaze on both sides.<\/p>\n Sprinkle with sansho and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Looking for some new Japanese dish ideas in\u00a0Izakaya: the Japanese Pub Cookbook\u00a0by Mark Robinson, I stumbled upon some luscious skewers photographs, and among them grilled…<\/p>\n","protected":false},"author":1,"featured_media":9889,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[185,82,85],"tags":[96,90,136],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9883"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9883"}],"version-history":[{"count":25,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9883\/revisions"}],"predecessor-version":[{"id":12812,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9883\/revisions\/12812"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/9889"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9883"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}