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Negima Yakitori with Grilled Portobella

September 16, 2015

Tender and juicy Japanese grilled chicken and Welsh onions (negi -ネギ) on yakitori sticks with melt in your mouth baby Portobello mushrooms that will have you singing... "So Desu ne..!" Negima Yakitori with Grilled Portobella / http://bamskitchen.com

I have to warn you right now that these little Negima Yakitori with Grilled Portobello treats are completely additive but very healthy so it is okay if you want to have a few extra skewers of these delicious morsels. My mouth is just watering thinking about eating these mushrooms, insanely delicious! One bite and you will be hooked forever.

You are going to love this fun and unique twist of yakitori with you in mind. This recipe uses the chicken (toriniku) seasoned in salt (shio) style vs the tare style which is basted in sauce on the BBQ. Negima Yakitori with grilled Portobella mushrooms are low carb, gluten-free, diabetic friendly, cardiac friendly, perfect for a gathering, a fun snack or even as a whole meal with a couple little side dishes.

Negima Yakitori with Grilled Portobella / http://bamskitchen.com

What could be better than grilled meat on a stick!  Yakitori is simply grilled chicken on a stick and Negima are these delicious long Welsh onions in Japanese (Nihongo). Negima Yakitori is grilled chicken and alternating Welsh onions on a bamboo stick. Do you think they have square chickens in Japan? How else do they get their chicken pieces into perfectly symmetrical square pieces? LOL...Oh how I miss Japan and especially this time of the year I get especially home sick. The changing colors on the gingko trees (gingko nuts are also delicious grilled on a stick), the school children all dressed up identical with their uniforms and back packs (randoseru), curry udon... I miss it all.

Negima Yakitori with Grilled Portobella / http://bamskitchen.com

Seriously these delicious Negima Yakitori with Grilled Portobella must get on your grilling list before the snow flies. Well, if it does happen to snow in your neck of the woods these negima yakitori and grilled baby Portobello mushrooms are just as delicious in the oven using the broiler function. Yes, you bet! I have been there, done that! Opps just when you think you have enough gas for the grill, poof, empty. Don't sweat it just move the party inside.

The summer is on its way out and autumn is my favorite time of the year to get out on the grill and make some delicious Japanese treats...Have you ever tried Yakitori?

Yakitori (焼き鳥/やきとり/ヤキトリ) is a Japanese style of grilled skewered chicken.  In Japan, it is traditionally taken as a sort of light snack with sake, beer and many friends in a very lively atmosphere. Traditionally, it can also include many other items such as mushrooms, green peppers (shishitō), scallions. It also may include chicken hearts, livers, cartilages and other questionable edible items. However, have no fear, I have teenage boys so everything prepared and cooked here is kid friendly. ( After all, I heard that chicken and duck tongues are high in cholesterol, that is my story and I am sticking to it.)

Negima Yakitori with Grilled Portobella / http://bamskitchen.com

Our family lived in Yokohama, Japan and our favorite Yakitori restaurant is "Griller et vin Toriromeo". This restaurant it is walking distance from the Ischikawacho station. Get there early as it has only seating for 7 people and you smell the delicious grilled chicken wafting from the vents.  This one man show creates the most mouth-watering grilled Japanese mushrooms, they are to die for !!! Every time, I visited his restaurant he would share with me his recipes, marinades and secrets for Yakitori.

Negima Yakitori with Grilled Portobella / http://bamskitchen.com

Traditionally, yakitori is not marinated but just grilled plain and then seasoned with a little salt and Japanese dry pepper shichimi (7 flavor chili powder) on the side or sometimes has a Yakitori sauce that is slathered on during the cooking process. This one man show at Griller et vin Toriromeo showed me everything I needed to know to make the most delectable yakitori. Trust me I have my fair share of it and hands down his technique for his special marinade and then spritzing with a little white wine (mirin) during cooking is far healthier and delicious way of enjoying yakitori.

Usually yakitori is made with chicken thighs (or other mystery parts... hmmm) and not chicken breast but you can make it with what ever suits your fancy. One thing that may shock some of you is that Japanese serves chicken raw or sometimes just slightly charred, almost sashimi style.  Japan does not have the salmonella and others things that we have in the Western world. However, when you are cooking these delicious treats at home, unless you are living and obtaining your chickens from special farmers in Japan, you need to grill your chicken until the juices run clear and are no longer pink.

Negima Yakitori with Grilled Portobella / http://bamskitchen.com

If you were living in Japan and wanted to cook Yakitori at home you would grill it on one of these cute little gas grills. You would buy your little bamboo skewers sticks from the HakuYen store (100 yen/$1.00 US dollar) store and off you would go...  l have growing boys living at home and I am most certain I am not fussing with miniature bamboo sticks and a little dainty gas BBQ that looks like something from a little Miss Suzie Baker oven, I had to pull out the big guns with a full-sized grill.

Negima Yakitori with grilled Portobello mushrooms was our very first post on August 10, 2011 and we had about 10 readers, my mom, dad, sisters and a couple of close friends. Today we have just a "few" more. I started up Bam's Kitchen as a way to keep track of all the recipes that my family enjoys and as an electronic cookbook for my boys. In addition, a very important part of Bam's Kitchen is all of you, my dear readers and followers.

Negima Yakitori with Grilled Portobella / http://bamskitchen.com

Thank you for your support over the years and your friendships. You guys are awesome! Now to keep up the momentum, we need to find out from you "What kind of dishes you would like to see more of on Bam's Kitchen?" I encourage you to please comment today as we really need to know from you what types of recipes you are looking for, dietary needs that we need to pay attention to and sorts of cuisines you would like to see more of here on Bam's Kitchen. This will not only help us find out what you are looking for but also gives you a chance to enter this very fun Japanese inspired giveaway.

Negima Yakitori with Grilled Portobella / http://bamskitchen.com

We have a very special surprise for you today. Bam's Kitchen is "4 years old" and to celebrate we have an INTERNATIONAL giveaway for 4 gorgeous wooden Japanese chopsticks sets to one very lucky winner. These are perfectly weighted Japanese chopsticks to enjoy some delicious Negima Yakitori with Grilled Portobello. There are 2 slightly shorter red pair for females and 2 slightly longer blue pairs of chopsticks for males that all coordinate together. The Giveaway will be open on September 16th at 12:00 Eastern until September 25th, 2015 at 12:00 am Eastern Time Zone and it is open to participants worldwide (everyone) and will be chosen by Rafflecopter.

Giveaway Bam's Kitchen/ http://bamkitchen.com

You need to use a working e-mail address and to qualify for the give away you need to tell me "What kind of dishes you would like to see more of on Bam's Kitchen?" GOODLUCK! 

a Rafflecopter giveaway

 

Negima Yakitori and Portobella Mushrooms/ http://bamskitchen.com

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Negima Yakitori with Grilled Portobella

By HWC Magazine  , , , , , , , ,   

September 16, 2015

Tender and juicy Japanese grilled chicken and Welsh onions (negi -ネギ) on yakitori sticks with melt in your mouth baby portobello mushrooms that will have you singing... "So Desu ne..!" 

  • Cook: 1 hr
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

chicken breasts - 1 pound cut up in to equal square uniform cubes (can use thigh meat, etc)

Japanese long onion (negi ねぎ) - 4 cut into 1 inch sections (can exchange with baby leeks)

mushrooms - 8 ounces baby portobello (or button mushrooms)- stems removed and brushed clean

olive oil - 1/4 cup (may need a little extra for the mushrooms as they soak up the oil)

garlic powder - 1 teaspoon (dried ground)

dried basil - 1 teaspoon (dried)

white pepper - 1/2 teaspoon

bay leaf - 4 whole

mirin (sweet rice wine) - 1/4 cup (or can exchange with white wine or cooking sherry)

salt - to taste

bamboo skewers - 12 depending of their size

Japanese pepper shichimi - to taste

Directions

1Soak bamboo skewers in water (prevents the skewers from burning)- at least 30 minutes.

2Marinate: Get a plastic containers with lid or a plastic bag and place the chicken, Japanese long onion (negi ねぎ) and mushrooms inside . (Sometimes, I like to marinate them chicken and the onions separately from the mushrooms as the mushrooms like to soak up all of the oil but you can do it all together if you wish). Add the olive oil, garlic powder, basil, white pepper, bay leaves You may need more oil on mushrooms as they marinade. Marinate for at least 30m minutes of up to overnight.

3Pre-heat grill :You can use a traditional Yakitori grill as pictured below or any regular grill you have available. (If you have teenage boys like I do , trust me you want a bigger grilling surface)

4 Yakitori Grill / http:bamskitchen.com

5Place your meats and vegetables on the skewers. Put your marinated mushrooms on the grill. If the mushrooms are very dry just brush with a little extra oil before putting on the grill. I like to alternate and place a chicken cube, a Japanese scallion and then another chicken cube on the skewers.

6Pour yourself a little sake, beer or Umeshu (Japanese plum liquor) to enhance the grilling experience.

7Step 5 : Start grilling the skewers on medium heat and occasionally turn and spritz with mirin or white wine. Grill for about 3 minutes per side or total about 6 minutes or until the chicken juices run clear. The mushrooms take a little less time to cook (about 4 mins) and I do not turn them but instead leave them with the underside face up so all the delicious juices stay in the mushroom. Salt to taste whilst grilling.

8Step 6 : Serve Negima Yakitori with Grilled Portobella hot with Japanese dry pepper shichimi if you wish for a little zest. Enjoy Yakitori as a light snack with some sake, beers or umeshu (plum wine) with friends and family. Or as a full complete meal with some white rice and edamame on the side. (Hint: If you have teenage boys make sure you stash some of the delicious skewers for yourself before you take them out to the main table or you will be left high and dry as these treats go fast) 

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  • Anonymous

    Bobbi,you are really an amazing cook.The best one i’ve ever met.How could you do it?
    Safie

  • Anonymous

    yummy yummy!!!!!
    Safie

  • Anonymous

    hao kan you hao chi 好看又好吃
    Safie

  • Anonymous

    好看又好吃 hao kan you hao chi
    Safie

  • Xie Xie Safie for your support ! Looking forward to cooking some new Chinese dishes with you soon

  • Looks very delicious!

    • Thank you! This is a great appetizer for gatherings as yakitori are very fun to share. If you make enough skewers and serve with rice and extras, it is a great main dish. My boys love to dip the chicken into the spicy Japanese dry pepper shichimi. Take care, BAM

  • Definitely this would be really good with beer!

    • A nice cold Asahi or Japanese beer and a cold sake is a perfect accompaniment to this dish. Take care, BAM

  • Looks delicious, I love yakisoba!!

  • Christine

    So clean and simple and delicious. Love the look of those onions (and have never met an onion I didn’t love.) Just scrumptious, Bobbi!

  • Bobbi these skewers sound so delicious!
    Your boys must love and be so glad to have this electronic cookbook of yours! I know I am! I love all your gluten free, dairy free recipes and would lvoe to see more of those – especially when they have an exotic flair to them!

  • sheri

    Hello Bobbi, I am going sugar and starch free and learning how to use veggies a whole lot more. We are limited to the kind of veggies here in Utah…carrots broccoli, cabbage….that sort of thing. Love your spin on things, more flavor and spice!! Thanks a ton and agree with Shashi!!

  • You’ve come a long way Bobbi! These look fabulous. I better check the grill for gas!

  • Hi Bam, Chinese quick and easy. Thanks!

  • These skewers look delicious and so do those grilled mushrooms! Congratulations on your 4th anniversary! 🙂

  • Eha

    Four years of posts past and indefinite to go . . . we hope!! [That is about as long as I have had the ‘system’ to comment – we must have come around somewhat at the same time 🙂 !] Oh I so understand you thinking back and perchance wanting to go back to the experiences of Yokohama and beyond , . . I hope a huge virtual hug will help just a tad . . . Just love the chicken and onions and mushrooms and SO do wish I could have four such beautiful pairs of new chopsticks! Well, since I use such five days out of seven . . . they kind’of wear out . . .!!

    • Bams Kitchen

      These 4 years have been a joy with you in them! Thanks for your support and kind ways over the last few years. I get very homesick for all the places I used to live…and the family and friends we leave behind. It is like you bring a little of them with you wherever you go. Thanks I so needed that virtual hug! I hope the rafflecopter Gods bring you good luck and fortune.. Take care and have a super weekend!

      • Eha

        Bobbi: these matters work both ways . . . I just hope and pray that I shall soon once again land in HK and be able to make that hug a real one!! Now I eat with chopsticks some four days out of five! Even European food if cut/cubed! Find the Chinese far easier to manage [well, after all these years there is nought to ‘manage’] . . .the Japanese usually ‘prettier’ such as these . . . actually you have taught me s’thing again – I knew the Japanese ones were smaller and ‘slippier’ but had no idea there were ‘male’ and ‘female’ lengths!! Look what one can learn from a friend on a blog . . .

        • Eha

          Oops’a daisy: recipes for the future – I have cooked so many of yours ‘you must be doing something right’!! In your case: Asian/Western fusion just as you are doing . . . . you are there, you can choose ingredients, you have local friends . . . .HK is so rich in fish, I suppose so wealthy in what we used to call ‘Cantonese’ . . . I suppose stirfries most of all, because they are so healthy and easy to prepare be one alone or have a few friends around . . .

          • Bams Kitchen

            Thanks Eha, quick, easy and healthy stir fries… coming up and with fish too…! Thanks for commenting.

        • Bams Kitchen

          Dearest Eha, I can’t wait until your travels bring you this way and in the interim a virtual hug coming your way. So glad I can share with you some things along the way. I find Korean silver metal chopsticks most difficult to use and get a good grip on your food. Our family is quite skilled in using any type now otherwise they might go hungry…

  • Happy Anniversary and cheers to many more fun recipes! Although I think you should consider opening Bam’s Kitchen Restaurant. I would be first in line for for yakitori! Drooling over this whole meal!

    • Bams Kitchen

      Thank you Sandra! You are so sweet, I would give you the best table in the house and dinner is on me! Thanks for your support through out these years.

  • Oh my! These skewers sound amazingly delish. And grilled mushrooms are so yum. Loved this Japanese grilling recipe. Happy 4th anniversary. Cheers! 🙂

    • Bams Kitchen

      Thank you Anu, I am so happy you liked this recipe and for you kind wishes. Take Care

  • Congrats on 4 years, Bobbi! You have inspired me from the moment I met and I’m very honoured to call you my friend. You have taught me so much over the years and I have loved sharing the highs and lows of this crazy food blogging world with you 🙂
    What do I want to see? hmmm…I could go for mushrooms and chicken every day , lol. I love your seafood dishes too, and anything that is fresh, quick and easy is always very appealing to me. You have a special touch with seafood and your dishes are always standouts.
    I could have so much fun munching on this gorgeous dish – it’s so juicy and delicious looking. Love your photos too, Bobbi! Sharing 🙂

    • Bams Kitchen

      Thank you Robyn, my dear friend! We have been on this roller coaster journey together and because of you I decided to stay on this roller coaster ride a little longer and have a little fun along the way. Robyn, are you politely trying to request a shrimp dish!!!! LOL Okay, I am on it and a quick and easy one at that. Have a super weekend!

  • manda

    I am trying to do bento lunches and would love a few ideas for that type of meal.

    • Bams Kitchen

      Thank you Manda, I most certainly will have to add some Bento Box ideas to Bam’s Kitchen posts. Have a super weekend

  • Congrats on 4 fantastic years Bam! Here’s to many, many more. I’d love to see more of your chicken and fish recipes. You are always so clever with these and I love that they’re both creative and easy for weeknights!

    • Bams Kitchen

      Thank you Kristy and it has been so nice following each other along on this blogging journey. Okay sure, more chicken and fish recipes! Thank you and take care

  • This dish looks delicious!
    Thanks so much for sharing.

    Julie
    Gourmet Getaways

    • Bams Kitchen

      Thank you Julia! Wishing you many happy Gourmet Getaways.

  • hotlyspiced

    I do love yakitori but I had no idea the Japanese eat their chicken raw! I don’t know that I would like that texture but I guess it’s all about what you’re used to. I also didn’t know chopsticks came in different lengths! I do love the look of your skewers and agree these would be very addictive – I would have to make double quantity for sure. We’ve just bought a BBQ and your post has definitely given me some inspiration – now if only the weather would warm up – where is our Spring. And I love visiting your blog and am happy with whatever recipe you choose to share xx

    • Bams Kitchen

      I know I could not believe it either but the Japanese love shashimi chicken and actually the Yakitori restaurant Griller et Vin Toriromeo makes their skewers a little bit on the undercooked side. However the texture is sublime and super tender, if you can imagine. They are almost near cooked but slightly pink in the center. Now if you are cooking this in Australia or anywhere else you MUST cook your chicken until the juices run clear, no pink. (You know the nurse in me was freaking out… at first but then you learn to adjust to the culture you are in) Chopsticks do come in many sizes and around Asia they have different lengths and materials they are made out of. Chinese chopsticks are longer than Japanese chopsticks. However, the Japanese chopsticks are usually measured for the person using them. In Tokyo, there is a shop and the price of these hand made chopsticks would make buying a car seem really cheap. You would have sticker shock! It has been wonderful connecting with you throughout the years, Charlie! Take care

  • I did not know you got different chop sticks for men and women! Love the photos of this meal Bobbi 🙂

  • Happy 4th anniversary and congratulations. Lovely post and the yakitori sound amazing. Not sure I have had them before. And those baby Portobello to delicious. To another 4 years!

    • Bams Kitchen

      Thank you Evelyn! These baby portobella mushrooms are killer good. Here is to at least another 4 years.

  • Hello Bam! Wow, that’s crazy that almost raw chicken is eaten in Japan – I’ve never heard of that! In fact, I’ve never heard of yakitori, I’m very ashamed to say, but am very pleased that you’ve introduced me to it. It sounds wonderfully simple and I’m now keen to give it a go! I wish that I could pay your favourite yakitori shop a visit in Japan, but as I can’t I’ll have to settle for making it for myself – which I’m sure will be just as good!

    • Bams Kitchen

      Thank you Helen, I bet you would really like Yakitori once you give it a go. It is very similar to the concept of just UK grilling skewers with vegetables and chicken. I think you will really like the mushrooms too. Wishing you a super weekend.

  • Marie

    I would definitely look forward to reading about healthy desserts!

    • Bams Kitchen

      Thank you Marie. More healthy desserts coming your way soon. My husband is sure glad you stopped by to request that!!!

  • Kirsten Holen

    I would love more one pot chicken recipes.

  • That’s quite a presentation! I love grilled mushrooms. Congrats on your bloggiversary!!! I’m happy with all of your recipes, especially when I can find the ingredients here 🙂

    • Bams Kitchen

      Thank you Jas. I can’t wait to hear more about your trip home, it was a culinary adventure for sure…

  • Omg how did I miss seeing your 4th anniversary post! Congratulations 🙂 You’re such an inspiring blogger and I appreciate all your beautiful recipes and inspiring stories about life in Hong Kong (and free advertising/tips about blogging!) I personally love all your recipes- I’d love legit szechuan recipes if you know any…

    • Bams Kitchen

      Thank you so much for your support and kind words. You bet! My boys and you would get along great as they love it spicy too. Now that the weather is starting to get a little cooler it is time to try more of these dishes.

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