Negima Yakitori with Grilled Portobella is a delicious Japanese recipe with grilled chicken and Welsh onions (negi -ネギ) on yakitori sticks with melt in your mouth baby Portobello mushrooms. 
Why you are going to love Negima Yakitori with Grilled Portobella
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. If you love the idea of chicken grilled on a stick, be sure to try our Green Chicken Kabab.
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), Shrimp Tempura Udon Noodles... I miss it all.
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.
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.)
Our Favorite Yakitori Restaurant in Yokohama, Japan
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.
Special Marinade
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.
NO Sashimi style chicken for us please!
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.
How to grill Negima Yakitori with Grilled Portobella
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 Healthy World Cuisine (HWC) 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 HWC is you, my dear readers and followers. Your support is dearly appreciated.
Thank you for your support over the years and your friendships. You guys are awesome!
More Delicious Japanese Appetizers and Treats
Jenga Japanese Sweet Potato Fries
Tuna Mayo Rice Balls (Onigiri)
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Negima Yakitori with Grilled Portobella
Ingredients
- 12 oz chicken breasts (cut up in to equal square uniform cubes (can use thigh meat, etc)
- 4 Japanese long onion (negi ねぎ) cut into 1 inch sections (can exchange with baby leeks)
- 4 oz portobello
(or button mushrooms)- stems removed and brushed clean - ¼ cup olive oil (may need a little extra for the mushrooms as they soak up the oil)
- 1 teaspoon garlic powder
(dried ground) - 1 teaspoon basil (dried)
- ¼ teaspoon white pepper
- 4 bay leaves
- ¼ cup mirin Japanese cooking wine (or can exchange with white wine or cooking sherry)
- salt
to taste - 12 bamboo skewers
depending of their size - Japanese pepper shichimi to taste - optional
Instructions
- Soak bamboo skewers in water (prevents the skewers from burning)- at least 30 minutes.
- Marinate: 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.
- Pre-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)
- Place 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.
- Pour yourself a little sake, beer or Umeshu (Japanese plum liquor) to enhance the grilling experience.
- 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.
- 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.
Eha Carr says
Oh Bobbi - after over 30 trips to Japan, I miss it to bits also ! Began eating and preparing yakitori in my 20s - now my grandkids re that age 😉 ! And love the same !!! I never use chicken breasts but thighs AND all the unmentionables if only I can get them ! And grow my own Portobelloz eight months of the year in my garage or laundry in garden-centre bought cartons I also buy for buttons and Swiss Browns. The Asian types sadly have to come from the supermarket . . . Gorgeous, easy, tasty everyday dish die me . . . thank you for writing about this . . .
HWC Magazine says
Thank you Eha. We really miss Japan as well. After living there, when we return, it is like going home. You grow your own mushrooms? Wow! that is amazing. Very interested in your process for this. The boys love yakitori, it reminds them of their second home. If we can't travel at least we can travel virtually via a culinary experience. Stay well and take care dear friend.
Eha Carr says
In Australia we can buy mushroom kits from any gardening store or order on line from early autumn to early spring. Asian mushrooms are available but costly, but cartons of mushroom impregnated whites, browns and Portobellos are about 20-25 A dollars and over a 6-8 week period produce up to 6 kg a box in waves. You want large ones, you get less . . . you pick button size and they keep on coming ! Nice and heavy and you pick and cook immediately. A case of opening the box, spreading the top layer on and carefully watering, trying to keep them out of sunlight and in the coolest part of the house. This should be available in the States also ?
HWC Magazine says
Thank you Eha! Always learning something exciting and new from you! Will have to check this out. We use loads of mushrooms in recipes. Have a lovely weekend! Take Care
The Gourmet Gourmand says
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...
Healthy World Cuisine says
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.
allthatsjas says
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 🙂
Healthy World Cuisine says
Thank you Jas. I can't wait to hear more about your trip home, it was a culinary adventure for sure...
Kirsten Holen says
I would love more one pot chicken recipes.
Healthy World Cuisine says
Thank you Kirsten. One post chicken recipes are always a favourite at our house too. Have you seen our post with 70 + Healthy Easy Chicken Recipes...https://www.hwcmagazine.com/mains/chicken-poultry/70-healthy-easy-chicken-recipes/..
Marie says
I would definitely look forward to reading about healthy desserts!
Healthy World Cuisine says
Thank you Marie. More healthy desserts coming your way soon. My husband is sure glad you stopped by to request that!!!
Evelyne@cheapethniceatz says
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!
Healthy World Cuisine says
Thank you Evelyn! These baby portobella mushrooms are killer good. Here is to at least another 4 years.
Helen @ Scrummy Lane says
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!
Healthy World Cuisine says
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.
Tandy | Lavender and Lime says
I did not know you got different chop sticks for men and women! Love the photos of this meal Bobbi 🙂
hotlyspiced says
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
Healthy World Cuisine says
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
Gourmet Getaways says
This dish looks delicious!
Thanks so much for sharing.
Julie
Gourmet Getaways
Healthy World Cuisine says
Thank you Julia! Wishing you many happy Gourmet Getaways.
Robyn @ Simply Fresh Dinners says
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 🙂
Healthy World Cuisine says
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!
Kristy says
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!
Healthy World Cuisine says
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
manda says
I am trying to do bento lunches and would love a few ideas for that type of meal.
Healthy World Cuisine says
Thank you Manda, I most certainly will have to add some Bento Box ideas to Healthy World Cuisine posts. Have a super weekend
Anu-My Ginger Garlic Kitchen says
Oh my! These skewers sound amazingly delish. And grilled mushrooms are so yum. Loved this Japanese grilling recipe. Happy 4th anniversary. Cheers! 🙂
Healthy World Cuisine says
Thank you Anu, I am so happy you liked this recipe and for you kind wishes. Take Care
The Foodie Affairs says
Happy Anniversary and cheers to many more fun recipes! Although I think you should consider opening Healthy World Cuisine Restaurant. I would be first in line for for yakitori! Drooling over this whole meal!
Healthy World Cuisine says
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.